Hey friends, I'm trying to break down a recipe for the Gouden Carolus Classic from the Het Anker brewery in Belgium. Anyone familiar with it?
This is what I've gathered from the brewery and BLAM,
OG will be 19 degrees Plato, and 8.5%abv
Needing an 80% attenuation.
BU/GU ratio is 1.4-1.5, which should yield about 28 IBU's.
The brewery claims to use "Only Belgian Hops" which I'm not sure which hops those would possibly be. Another brew from their brewery does use Challenger hops (English) though.
No idea which yeast to use, I'm just guessing something in the White Labs 500 series range. Fermentation temps would be 68F for the first couple days and raised up to 77F. Beer should come out with some noticeable phenols and fruity tones (500?).
Probably candi sugared to have such low IBU's, remain sweet, and not get fairly malty.
I'm guessing a Belgian Pilsen malt base with some higher L Crystal malts to obtain the Ruby Red color. Or maybe a light touch of a dehusked debittered black?
Any ideas or input would be fantastic.