Hey guys, hope you all been good.
Any thoughts on my Belgian Strong Ale recipe?
I’d like to use another Belgian malt, but there’s only Chateau Abbey or Special B available at the brewstore. I tried Special B on this grist but the EBC got too high, I’d need to use such small amount that it would not make any difference at all.
What you think?
Wow!!! Thats new info to me!!! It explains some misteries I’ve just faced, like a Cream Ale I did after a dubbel, same fermenter vessel, that got way to low FG and became a “imperial creal ale” hahahahaah