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Old 12-13-2012, 02:08 AM   #1
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Default My Belgian Golden Strong Recipe

How does this recipe look for my Belgian Golden Strong? Do the sugar and Carafoam or CaraPils ratios look ok? Thanks for any input!

1.083OG
1.015FG
9.1% ABV
5* SRM

Belgian Pilsner Malt – 84% - 16lbs
Carafoam or CaraPils – 4% - 1lb
Belgian Candi Sugar - Clear - 11% - 2lbs

Mash at 149*F for 60min

Boil for 90min because of the high % of Pilsner malt.

Hallertau - 1oz - 60min
Styrian Goldings - 1oz - 30min
Saaz - 1oz - 10min

White Labs Belgian Ale (WLP550)

Ferment starting at 68*F. Let rise to 75-80*F after day 5.

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Old 12-13-2012, 02:15 AM   #2
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Originally Posted by dgoldb1 View Post
How does this recipe look for my Belgian Golden Strong? Do the sugar and Carafoam or CaraPils ratios look ok? Thanks for any input!

1.083OG
1.015FG
9.1% ABV
5* SRM

Belgian Pilsner Malt – 84% - 16lbs
Carafoam or CaraPils – 4% - 1lb
Belgian Candi Sugar - Clear - 11% - 2lbs

Mash at 149*F for 60min

Boil for 90min because of the high % of Pilsner malt.

Hallertau - 1oz - 60min
Styrian Goldings - 1oz - 30min
Saaz - 1oz - 10min

White Labs Belgian Ale (WLP550)

Ferment starting at 68*F. Let rise to 75-80*F after day 5.
Looks like a winner. Made a very similar 10 gal using 1388 a while back. It still smells like the gym lockers in the Y. It's lagering now. I'll probably feed it to the flowers in the end.
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Old 12-13-2012, 02:19 AM   #3
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It still smells like the gym lockers in the Y. It's lagering now. I'll probably feed it to the flowers in the end.
What's causing the smell?
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Old 12-13-2012, 10:38 AM   #4
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I think 570 is the Duvel strain, but 550 is good, too. Have you used the clear syrup before? I'll probably get some of the dark stuff eventually, but I'm wondering what the benefit of clear syrup over table sugar is.

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Old 12-13-2012, 11:43 AM   #5
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Have you used the clear syrup before? I'll probably get some of the dark stuff eventually, but I'm wondering what the benefit of clear syrup over table sugar is.
I was wondering the exact same thing. I think Belgian Candy Syrup is made from beets and table is obviously made from sugar cane. I can't imagine there would be too much of a difference in flavor. Any thoughts?
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Old 12-13-2012, 01:11 PM   #6
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What's causing the smell?
Don't know. But i've used the yeast before and the smell faded away with aging. Time will tell.
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Old 12-13-2012, 01:19 PM   #7
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Originally Posted by dgoldb1 View Post
I was wondering the exact same thing. I think Belgian Candy Syrup is made from beets and table is obviously made from sugar cane. I can't imagine there would be too much of a difference in flavor. Any thoughts?
table sugar can come from beets as well.
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Old 12-13-2012, 01:27 PM   #8
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I was wondering the exact same thing. I think Belgian Candy Syrup is made from beets and table is obviously made from sugar cane. I can't imagine there would be too much of a difference in flavor. Any thoughts?
Sugar from the grocery store is usually labeled "cane sugar". If not cane sugar it is probably beet sugar. I heard this from a reliable source. I have noticed the really bargain brands have no labeling. I guess consumers want cane not beet sugar. Anyway just used it in my Belgium/French Saison.
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Old 12-13-2012, 01:33 PM   #9
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Just use regular table sugar. I did that for my Golden Strong and it came out excellent.

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Old 12-13-2012, 01:39 PM   #10
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I also used WLP570 Golden Strong yeast, and it took forever, but it produces a nice pear flavor which is one thing you want in a Golden Strong.

I actually just used Jamil's recipe, with 3# of table sugar.

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