All-Grain - Goldie Locks Belgian Golden Strong Ale

1Mainebrew · 05-12-2011, 11:08 AM

Recipe Type: All Grain
Yeast: White Labs 0570
Yeast Starter: YES
Batch Size (Gallons): 5
Original Gravity: 1.082
Final Gravity: 1.018
IBU: 17.51
Boiling Time (Minutes): 90
Color: 5.1
Primary Fermentation (# of Days & Temp): 45 days at 70
Additional Fermentation: 4 months in bottle
Secondary Fermentation (# of Days & Temp): 30 days at 70
Tasting Notes: A real close clone of Duval

Grains/Fermentables

15 # Pilsner 2-row from Belgium
1.25 # Corn Sugar (Last 15 mins of boil)

Hops

1.25 oz Styrian Goldings for 60 mins

Yeast

White Labs Belgian Golden Ale yeast in a starter per mrmalty

Mash Profile

mash at 149 for 90 mins with 32 quarts water no sparge

This beer takes forever to clear because the golden ale yeast is about as low a flocculator as you will find, and I will tell you in advance, its no good early on. It takes the full 6.5 months to get into its own, a year or more will yield even better results. Do yourself a favor and forget about it after you bottle it. No checking for carbonation levels, fellas, and you will be happy. It has a gross twang to it if you have it too early, and then that eventually fades to the crisp aroma of the goldings and honey. Its dry and refreshing to the palate. But at almost 9%, enjoy one and let the rest age.

This beer even got my grandfather asking me to brew this again for him because he liked it so much. He said it was delicious.

This beer becomes brilliantly clear with age and should be bottled with enough priming sugar to get you above 3 volumes of co2 if you can. It makes a champagne like effervescence.

Sorry no pics, I made this one a year and a half ago and there's no more.

If you're new to all-grain, or are thinking of switching over, this is as easy a recipe as you will find and it tastes great with a little patience. Just an excuse to brew more!

**Hex** · 05-12-2011, 02:11 PM

What do you think about substituting Trappist High Gravity yeast for your recipe? I made a triple that was excellent after 3 months total, including bottle conditioning.

1Mainebrew · 05-12-2011, 11:14 PM

I'm sure it would be great but it won't be a Duvel. Their yeast is the one listed in the recipe.

orangehero · 05-15-2011, 04:39 AM

So the twang goes away? I though I got a bad batch of yeast myself. Would you describe it as sulfury? How long does it take to fade?

1Mainebrew · 05-15-2011, 06:12 AM

Quote:

Originally Posted by orangehero

So the twang goes away? I though I got a bad batch of yeast myself. Would you describe it as sulfury? How long does it take to fade?

To answer your first question, yes, it goes away. It takes like 4 or 5 months to go away, but after like 9 months in the bottle it is really, really good. Leave the bottles out in room temp for AT LEAST 2-3 months, and then let them sit for the remainder in the fridge and you will be amazed at your results.

As to question two, no, sulfur was not what I tasted. Sulfur reminds me of a match stick or something. Twang was really the only term I could think of to describe it. Funky might also be a viable option.

1Mainebrew · 06-24-2011, 01:55 AM

orangehero, have you tried another bottle? How long has it been in the bottle?

orangehero · 06-25-2011, 08:02 PM

I had mine bulk aging in a keg since January. I just bottled it the other day. It's drinkable, but the funky twang is still there and it came out really hot and solventy at 10% abv (1.004 FG). Sweet and medium bodied despite the low terminal gravity.

1Mainebrew · 06-26-2011, 01:41 AM

At what temp did you ferment at?

1Mainebrew · 07-18-2011, 12:34 AM

Also, whats your water profile?

elproducto · 08-02-2011, 06:49 PM

I brewed a very similar recipe (actulaly used Jamil Z's). Used 1388 yeast, and the bloody thing went from 1.080 to 1.005!!! I let it sit in secondary for about 2 months and I kegged it yesterday to carb it up. I do plan on bottling once it's carbed and I guess it can sit until it's ready.

Hydro sample was unbelievable smooth, and man those fruity esthers!!!