Wolf Posted August 3, 2022 Report Share Posted August 3, 2022 Is it an abbey beer or a dunkel? I'm not sure. Used some brewart ingredients and some yeast I had left over from my bucket experiments. It's been in a stainless keg for 3 weeks with the sugar blocks and I'm about to take it up to altitude with some CO2 bulbs and drink it for the weekend. E2x2, X2x4, X3x2, Safale t-58 yeast @ 18c Place your bets as to how palatable this may be. Pics to follow once I tap the bastard Friday night. 1 1 2 Link to comment Share on other sites More sharing options...
Wolf Posted August 6, 2022 Author Report Share Posted August 6, 2022 (edited) Not sure if got a bit stirred up in the car on the way down or not but that appearance is something else. "Muddy" is the first thing I could think of. Three weeks in the keg. Quite sweet and a but unsure of what it is. Yeast taste is almost like Chimay, the wheat malt has given it a lot of head. If I swapped in an X3 for one of the wheat malts we may be pretty close to a (lightly alcoholic) quad. Definitely not like a dunkel. Edited August 6, 2022 by Wolf 1 1 Link to comment Share on other sites More sharing options...
Wolf Posted August 6, 2022 Author Report Share Posted August 6, 2022 Meant to say E3 not X3. It can definitely take some more bitterness. 1 Link to comment Share on other sites More sharing options...
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