Hello dedicated beer knurds!
As I mentioned in the previous post, I was so inspired by that spice ale I tried in DC that I decided to take a crack at the concept. I started with a base recipe for lighter Belgian Strong Ale, and then toned back some of the Candi sugar to lower the OG a hair. Next, I used only 1 oz. of Glacier hops at 5.6% Apha at the beginning of the boil as the only hops addition, and added 3/4 oz. each toasted Rose Hips and Corriander seeds, as well as a 1/4 oz. or Paradise seeds for a fragrant, herbal nose in the beer. I utilized the Wyeast 1762 Abbey II for a delicate, fruity ester profile and that classic Belgian finish.
Should be very cool, but time will tell on that. I'm hoping for a bright, effervescent brew that makes you sniff twice before the first sip.
Stay tuned, I'm finalizing the Chai Spice Ale this week.
You heard me right... chai spice
Cheers!
Final ABV was 7.5%, and it is delicious!! So much for delicate esters, though. The aroma is bubblegum, banana and clove. Beautiful golden hue and nice, fluffy head. Very interesting.
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