Want to roll on a Gulden Draak type brew
I've loved this beer since the first time I saw it, let alone tasting it. I never even considered making it until now. Despite my brewery name, I tended to steer more towards the German side of my heritage than the Belgian when it came to beer taste. However, I have recently acquired quite a taste for sour beers and some of the darker belgians. So I'm ready for my Gulden Draak adventure. And I really want to work on my ability to brew larger beers after an epic near-fail on my barleywine brewday. So here's what I'm thinking for the recipie, it wasn't an easy one to find information on.
10.5# 2-Row Belgian Pilsner Malt
4.5# 2-Row Belgian Pale Malt
1.25# German Wheat Malt
1# 60L Crystal
.3# Belgian Aromatic
.25# Caramunich Malt
1oz Brewer's Gold 60 min
.3oz Styrian Goldings 15 minutes
Thinking a low mash...also not something I've done a lot of. Is 150* low enough to give me a good dry ferment? Any advice would be well received.
Overall it looks ok, but I taste loads of dark fruit in Gulden Draak and most Bel Dark Strong have candi sugar in 'em to dry it out some and boost the ABV, my grainbill would probably look more like this:
11# Pilsner (Bel)
5# 2-row (Bel)
1# Wheat malt (Bel)
1# Candi Sugar (Amber)
6 oz Crystal 60
4 oz Special B
3.5 oz Aromatic
2 oz Biscuit
IMO. YRMV. HAND.
Yo bro...Have you seen the Beertools clone recipe?
BeerTools.com Recipe Library - Gulden Draak clone
In Clone Brews by Szamatulski there is a recipe for Gulden Draak:
9 lbs Belgian 2 row pilsner
4 lbs Belgian 2 row pale
1 lbs German Wheat
14 oz 65 L German Crystal
4 oz Belgian Aromatic
3 oz Belgian Cara-Munich
2 oz Belgian Biscuit
Mash at 150 for 90 min
Boil 90 min
.72 oz Brewers Gold at 9%AA at 90
.25 oz Styrian Goldings at 15
1 tsp Irish Moss at 15
It also has two yeast choices:
Optimal is Wyeasts 1388 Belgian Strong ale
Second is Wyeasts' 3787 Trappist High Grav Ale
both ferm between 70-73*
Hope this helps in your quest. I've always loved this beer. Let us know how it turns out for sure! :mug:
Golden Draak is a lovely choice.
Question. Does anyone know why all these Belgian recipes calls for "Pilsner" malt as the base? Golden Draak is going to be dark anyway, why not use 2-row? Just curious...
I did wonder about that as well...
I suspect they use Pilsener because of the flavor. Next time you go to the brew store, taste some 2-row, them some Pilsener. I can taste a difference in the store, but I don't know if can in a finished beer.
So here it is...my first step on a golden road to a great beer...the best starter I ever made, as it came with a tasty treat!
And it's in the making. Just started the boil after my first ever fly sparge. I'm still not convinced about this fly sparging thing....I'll have to hone it in a little more. End of brewday update to come.
You do know that Brouwerij Van Steenberge uses a different strain in their bottles than they ferment with don't you?
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