In my house, it is always that time.
What’s on the list to brew first? I have to imagine something simple and clean so you can get a clear picture of what 240 brings to the game.
All Pils and a lb of two of the syrup?
Show-off
Let us know how it turns out
man 50# ! you got belgian crack planned :o
Denny,
Does the package list the ingredients?
Or are you prohibited by a NDA from listing the ingredients
Denny I have your Chimaybe recipe handy. Have you made any changes? And the candy sugar is the D-45?
Yeah, that’s what I’m thinking. I’m intrigued by the idea of a dark patersbier so I think I’m gonna go in that direction. Then use the yeast for a Rochefort like thing.
Nope and nope.
Euge, I haven’t brewed that in a LONG time, so no changes. D45 would be the way to go I think.
Thanks Denny. I’m hoping there isn’t any negative reason for not brewing it… ;D
absolutely not. I just enjoy other Belgian style beers more than that one these days.
In a dubble?
While no D-240 would be involved I am thinking about brewing my lemon-rosemary blonde ale as a saison.
I’m wondering if this is the final step towards single malt/single sugar Belgians that encompass all the flavors we are all after.
The syrup is delicious! It has an intense black coffee and chocolate flavor to it.
Sounds awesome!
Imperial stout?
Probably be very tasty in one!
why does my mouth start watering just thinking about that syrup>? I am starting to feel like a beer nerd alcoholic…
So, the first thing I’m gonna make with it is a dark patersbier. Been intrigued with that idea since it was brought up. 8.5 lb. Best Heidelberg pils, 1 lb. D240, hopped to about 25 IBU with Hallertauer. Imperial Double Triple yeast, which I suspect is like WY3787.
This is still not going to be very dark, is it? Beersmith tells me 40 EBC.
Yeah, that’s about right. I’m only using 10% syrup so it doesn’t get too much flavor from it. But it’s a LOT darker than “normal” patersbier.