18-D Belgian Golden Strong Ale
Size: 5.0 gal
Calories: 234.15 per 12.0 fl oz
Original Gravity: 1.070 (1.070 - 1.095)
Terminal Gravity: 1.018 (1.010 - 1.016)
Color: 5.7 (4.0 - 6.0)
Alcohol: 6.92% (7.5% - 10.0%)
Bitterness: 32.31 (25.0 - 35.0)
9.75 lbs Belgian Pils
.25 lbs Crystal 15
4 oz Belgian Aromatic
1 lbs Candi Sugar Clear
1 lbs Corn Sugar
1 oz Styrian Goldings (6.0%) - added during boil, boiled 90 min
.25 oz Styrian Goldings (6.0%) - added during boil, boiled 30 min
.25 oz Czech Saaz (5.0%) - added during boil, boiled 30 min
.25 oz Styrian Goldings (6.0%) - added during boil, boiled 12 min
11 lbs Mixed Pears - added dry to secondary fermenter
1 ea Duvel Bottled Beer Duvel (Recultured Yeast)
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
11# of pears were de-cored, chopped,put in a blender, then placed in the secondary.
Results generated by BeerTools Pro 1.0.29
Why would you want to add pears to a perfectly good beer?!
Because the clone recipe called for 4 oz of pear flavoring, and I don't do artificial flavors. They taste fake in which they are
I admit I did go over the top with 11#, next time I will only use 6#
I really due pick up on the Commercial Duvel qualities ,the yeast is "zingy with huge head, the grain and mouthfeel is nice and crisp and dry. But to tell you the truth as I continue to drink it I seem to belive (as mentioned before) the pears are a little over powering.
I dont even know if I will use the pears next time (don't let me confuse you, it is good...but), I actually saved a gallon without pears added.
I put it in a old handmade ceramic jug I found in my grandpas basement (house is over a 100 years old. I cleaned it with b-clean, sanatized it 3 times, added a little extract and found a cork that fits perfectly, hammered that sucker in and as of now I have to wait for it to carbonate itself and I will try it and let ya know how it is.
I really can't see Duvel using pears.
I just looked in my copy of "Brew Like a Monk" and saw the recipe:
OG: 1.069 IBU:30
83% Pilsener malt blend
White Labs say that WLP570 originated from Duvel, WYeast say 1338 also did. Pitch at 62F and allow yeast to rise naturally during fermentation to around +72F.
In short- I like too try new things/ Do it yourself, do u do it...yourself
So, I thought, oooo pearsssss. Oooooo, Asian Pears...Mmmmmmm.
And next thing I now I amin the kitchen choppen like Wolfgang, got a little pear happy and 11# went in.:ban:
|All times are GMT. The time now is 08:36 PM.|
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.