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Old 12-27-2012, 09:39 PM   #11
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Looks interesting. The boy and I are brewing a big Belgian this weekend, a Golden Strong Ale.

I moved this thread from the recipe database, which is for tried and true recipes, to the recipe and ingredients forum, where more members might see it.

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Old 12-28-2012, 08:54 AM   #12
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I've done this twice, once extract and once all- grain.

Both are good, but the extract is phenomenal, but its now 4 years old and has evolved very well. My all-grain version is 1 year old and is young, it's good but seems thin.

Extract:
9.15 lbs Pilsen malt syrup
.75 lbs Belgian Aromatic
.25 Special B
1 oz Sterling (60 minutes)
.5 oz Saaz (30 minutes)
.5 oz Saaz (5 minutes)
1 lb soft brown candi sugar (end of boil)
1 lb priming sugar (end of boil)
1 lb Dark Candi Syrup (at high krausen)
WY3739 Flanders Golden
Re-pitch with T-58 at bottling.

All-Grain:
12.75 lbs Belgian Pilsner
.75 lbs Belgian Aromatic
.25 Special B
1 oz Sterling (60 minutes)
.50 Saaz (30 minutes)
.5 Saaz (5 minutes)
1 lb Corn Sugar (0 minutes)
1 lb Soft Brown Suagr (0 minutes)
1 lb Dark Belgian Candi Syrup (high krausen)
WY3739 Flanders Golden
Mash @ 149
Re-pitch T-58 with priming sugar at kegging/bottling.

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Kegged: Feast of Fools (Braggot), Drunken Punkin Dunkel, Raspberry Wheat, Chocolate Cherry Porter, Oktoberfestive ale, Apfelwien, Rochefort 8 Clone, Centennial Blonde, La Fin Du Pistoles, Surly Furious, Ryed On Saison, Celebrationizator Dopplebock, Ryebock, Lemon-Lime Hefe, Chamomile Honey Wheat, Blue Ridge Moon Wit, Patersbier,

Primary: Bourbon Vanilla Imperial Porter, Cherry Brett Saison, Imperial Irish Red

Secondary: Gulden Draak, Peaches & Cream Belgian Tripel

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Old 12-29-2012, 01:51 PM   #13
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Quote:
Originally Posted by VaBrewer
I've done this twice, once extract and once all- grain.

Both are good, but the extract is phenomenal, but its now 4 years old and has evolved very well. My all-grain version is 1 year old and is young, it's good but seems thin.

Extract:
9.15 lbs Pilsen malt syrup
.75 lbs Belgian Aromatic
.25 Special B
1 oz Sterling (60 minutes)
.5 oz Saaz (30 minutes)
.5 oz Saaz (5 minutes)
1 lb soft brown candi sugar (end of boil)
1 lb priming sugar (end of boil)
1 lb Dark Candi Syrup (at high krausen)
WY3739 Flanders Golden
Re-pitch with T-58 at bottling.

All-Grain:
12.75 lbs Belgian Pilsner
.75 lbs Belgian Aromatic
.25 Special B
1 oz Sterling (60 minutes)
.50 Saaz (30 minutes)
.5 Saaz (5 minutes)
1 lb Corn Sugar (0 minutes)
1 lb Soft Brown Suagr (0 minutes)
1 lb Dark Belgian Candi Syrup (high krausen)
WY3739 Flanders Golden
Mash @ 149
Re-pitch T-58 with priming sugar at kegging/bottling.
I notice you repitch and prime in the keg. I was thinking about doing this for my belgians. Do you notice a difference? I know that westmalle does this
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Old 12-29-2012, 10:28 PM   #14
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It does seem to help, with the flavor as well as carbonation. The main yeast is either dead or way stressed at this stage, so adding some priming sugar with new yeast is a plus. I have yet to try the T-58 by itself in a brew.

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Kegged: Feast of Fools (Braggot), Drunken Punkin Dunkel, Raspberry Wheat, Chocolate Cherry Porter, Oktoberfestive ale, Apfelwien, Rochefort 8 Clone, Centennial Blonde, La Fin Du Pistoles, Surly Furious, Ryed On Saison, Celebrationizator Dopplebock, Ryebock, Lemon-Lime Hefe, Chamomile Honey Wheat, Blue Ridge Moon Wit, Patersbier,

Primary: Bourbon Vanilla Imperial Porter, Cherry Brett Saison, Imperial Irish Red

Secondary: Gulden Draak, Peaches & Cream Belgian Tripel

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