i’m looking to make a belgian dark strong ale. i saw a couple of recipes on the brew wiki link that’s here and thought both had too complex of a grain bill for me at least…not knocking them, i just dont’ have access to all the ingredients. so here’s what i’m looking to do at least grain bill wise…
I would simplify it a little bit more, as I personally like these beers to be full of flavor from the yeast and candi sugar but otherwise dry. You could drop the biscuit and maybe cut the munich down and still get a beer with plenty of malt flavor.
I agree with the more simplification. But I’d also get some Special B in there. I really like that malt in a dark style. Maybe sub in for the Caramunich.
from my experience, caraaroma lies somewhere between c120 and special B…i’d say it’s got more special B in it than 120 as well…but, just looking at some of the recipes posted on the brew wiki it lead me to believe these were supposed to have somewhat complex grain bills. i prefer simplifying it, so i may end up taking up both of these recommendations.
Just playing “devil’s advocate”: The mantra to “simplify the grain bill” may not be the right thing for a BDS.
JZ and JP’s book “Brewing Classic Styles” lists an awesome BDS recipe on pg 244-246 that uses 7 different malts and cane sugar. Since it took first place in the final round at NHC, you might want to start there!
I’ve tasted an out-of-this-world BDS brewed by members of our homebrew club that reportedly used 8 different malts and Candi sugar. Nearly the same as above plus a little Crystal 120. Scores of 45/50 are common by the better brewers of this recipe.
