S
SFBeerGuy
I am having a discussion with a friend of mine who is also on these forums about our next brew on Saturday. We will be making a Belgian Strong Dark (of sorts) and are arguing about whether or not a step mash is needed. The question is if a β-amylase rest at about 140F before the final α-amylase of roughly 154F will create a better beer. I use the rather bland term "better" to leave it open to all interpretations.
The base malt (at this point) will be domestic pale 2row, but is open to discussion. The yeast will more than likely be Wyeast Trappist High Gravity (3787) or Belgian Abbey (1214).
Any thoughts?
Cheers,
Brad
The base malt (at this point) will be domestic pale 2row, but is open to discussion. The yeast will more than likely be Wyeast Trappist High Gravity (3787) or Belgian Abbey (1214).
Any thoughts?
Cheers,
Brad