Thanks BM.
Well now I have to ask.
What recipe would you use for this style?
Maybe I shall try it next time.
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Well, since you've asked (
):
It depends on what you want. I won't give my exact recipe, not because i'm secretive, but since I use a certain process to make it (
), it may not apply to everyone. I will give some general ideas and a recipe though.
1.) I like to blend base malts. I typically will blend Weyermann Pils and Pale malts, or Weyermann Pils and Vienna malts as my combined base;
2.) I like a small stable of specialty malts: Weyermann CaraHell, CaraBelge, CaraMunich II, CaraBohemian, Carafa I, along with Dingemans Special B;
3.) I generally don't use dark syrups. I favor Florida Crystals brand Raw Cane Sugar, Raw Cane Syrup, and Turbinado. On the occasions I do need some extra color that 1% or so of Carafa I with Turbinado won't provide, I favor CSI D90. If that still isn't enough, i'll go up to D180. Or, I forgo syrups altogether and use Weyermann Sinamar, which is what Rochefort does when using "Pure Malt".
I realize Dark syrups are nearly ubiquitous in homebrew recipes. Alot of that has to do with homebrewers temp controlling these yeasts throughout the entire fermentation and having to replicate flavors typically yeast derived through ingredients. I certainly don't begrudge anyone, as I have had some damn fine beers made with syrups. I choose not to because the Chimay, Westmalle, and Rochefort beers I love don't have that flavor come from ingredients.
I think Westvleteren's beers and people trying to replicate them really drives the "3 lbs of Jet Black Syrup" in a BDSA thing. I've had Westvleteren's dark beers and while they are delicious, it's nothing I can't get damn close to with a bottle of St. Bernardus ABT 12 for much, much cheaper. Plus, that style of the Trappist dark ale is not my hallmark. The Big Three: Chimay, Rochefort, and Westmalle are my flavor landmarks.
Sorry for the rant!
So a recipe:
Pilsner - 66%
Vienna - 13%
CaraBelge (or another 18L Euro caramalt) - 5%
Special B - 4%
Turbinado (pre-boil) - 4%
D90 (End-of-boil) - 8%