Written by Glenn BurnSilver
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Gordon Strong's Belgian Dark Strong Ale
I’m presenting a fairly complex recipe that uses layers of malt flavor to build a solid base that displays the yeast character well.
We keep the IBUs on the low side for this beer in relation to the style because we like the hops to take a backseat to the rich malt and yeast characters in this beer. The more this beer attenuates and dries out the more the hop flavor will come through in the final flavor.