Belgian Red Is The New Red

38672130982_e96aa84430_cAfter the Zoiglhaus beer, I had Belgian yeast to use and not a single idea what to do with it. So let’s go for a red ale!

There’s some roast coming up in the nose, which is offset by a some yeasty-sweetness. It makes for a more interesting start than I would’ve thought.

The beer finishes really spicy, almost like ginger. The midrange has a banana-like sweetness that is reined in by the malt and the yeast spice. It’s a pretty interesting beer and a solid one to have. There’s some nice complexities here that I could see going wrong in another beer-too much banana, the spiciness overwhelming things-but it’s working here. I’ll take it.

Brew date: 9/16/17

Steeping malts
5 lb Munich
1 lb Belgian biscuit
1 lb Special B
1 lb C40

Fermentables: 7 lb LME

1.5 oz Czech Saaz, 1 oz German Hallertau @60
.5 oz Czech Saaz, 1oz German Hallertau @7

Imperial Monastic (2nd use)

OG: 1.08

FG: 1.012

Secondary: 10/19

ABV: 9.2%

Finally, I’d just like to announce that I’m going to take the holidays off. It’ll give me some time to get some blog posts ready, try some cool beer, and otherwise just rest. Happy holidays everyone! Next post: January 3, 2018.

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