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?
What volume are you brewing that you're getting 1.089 OG with those amounts? Assuming 10L-ish?
Exactly, 10L. I've just realized I've mistaken the base malt. It's supposed to be pilsen, not pale ale.