2 replies to this topic

[Brownbeard]

Thinking about brewing this tomorrow.Amount Item Type % or IBU 8.00 lb Pale Ale Malt 2-Row (Briess)0.50 lb Biscuit Malt (23.0 SRM)0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM)0.50 lb Caramunich II (Weyermann) (63.0 SRM) 1.00 oz Styrian Goldings [3.50 %] (60 min) 1.00 oz Williamette [5.50 %] (35 min) 1.00 oz Saaz [5.00 %] (0 min) (Aroma Hop-Steep)1 Pkgs Belgian Ale (Wyeast Labs #1214) Est Original Gravity: 1.052 SGEst Final Gravity: 1.013 SG Estimated Alcohol by Vol: 5.09 % Bitterness: 30.6 IBU Est Color: 11.7 SRM

[cavman]

looks good though I've been enjoying the current trend of American hops, continental malts and belgian yeasts. Usually a grain bill of mostly pilsner and munich with some aromatic, hopped like an AIPA then hit with a Belgian yeast strain. I've had some with both trappist style yeast and saison yeast, both work well. The ones I've had with saison yeasts were from belgium and a blend of american and noble type hops, like Taras Boulba from Brasserrie De La Senne.

[CaptRon]

A coule of months ago I did Kens MLPA and fermented with WLP500 Trappist Ale Yeast and it turned out pretty darn good. I got a ton of rave reviews on it, and 99% of peeps preferred it to the regular MLPA. But they all said that both were excellent.