Hi all:
I want to try to make a Belgian brown, similar to Vondel or Leffe, and have not come across any recipies, other then just the ingredients listed in Papazian's "Joy of Home Brewing":
7.5 lbs amber malt extract syrup
1.0 lb crystal malt
0.25 lb chocolate malt
1.0 oz Goldings & Hallertauer (5 HBU) hops (boiling, no finishing) ale & "special bacteria" yeast
My questions are:
1) what is "special bacteria yeast"
2) do I steep the chololate and crystal malts, as I've seen in other recipes, and then add the amber malt extract?
3) what's the wisest overall general proceedure for developing the wort with these ingredients?
any ideas?
TIA