Belgian brew malt substitutions

[Cazamodo]

I brewed this up last week.

Had a bit of a disaster on brewday with my Herms system packing up on its first use.

I ended up boiling off too much, and had 15L rather than 20L in the fermenter at 1.090.

Just took a sample today and it was at 1.020 so roused it and will give it another week.


However I'm slightly worried of the taste. Its got strong phenols (sp?) flavours I think... This is probably due to the fact I didnt realise I pitched the yeast at around 27*C. It didnt occur to me that as it was a blinding hot day, the groundwater temp from the hose would be higher. Usually it comes out of my plate chiller at around 20, this time it was higher. So the ferm chamber took probably 24 hours or so to bring it down to 20*C.

And I then fermented at 20 rather than 18 to try and bring some fruity flavours through... But tasting the sample I took today, it had a very harsh alcoholic taste, and nothing else. If this is a phenol taste, I'm guessing it wont fade. But only time will tell! I plan to leave it on the yeast for another week to two weeks, then put it in a corny, seal it, and condition at conditioning temps fo another 3-4 weeks.,

[subfaction]

How did this turn out?

[DeGarre]

Old thread but Lyles treacle works well to give that bruin-look.