- Not an IPA
- Pilsner malt instead of two-row
- A non-base malt used (Caravienne)
- Homemade Belgian candi sugar
- Belgian abbey yeast
I really did not hop this much at all, which pained me while it liberated me. In fact, I used a "Noble-esque" hop which has been "aged" in my fridge for several months. Not by design but could have been.
I had a ripping starter going which was timed perfectly for brew day. Siphoned some of it into a bottle for storage. BS was bubbling like a champ by morning.
Next up, a new IPA with some variations from PfP. Gonna use a new hop I'm curious about and maybe even the remnants of the Belgian candi sugar.
Finally, I've changed my mind and will not siphon a gallon of BS off to pitch with Roselaire and turn into a Flander's Red. I'm still intrigued by the sour flavors but want something a little faster (a Flander's Red requires 12-18 months to reach peak flavor). Instead, I'm going to try a Berliner Weisse or a Gose, two ancient and rare German ale's which feature very sour character on account of early lactobactillus inoculations.