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-   -   Belgian Brother Golden Strong (http://www.homebrewtalk.com/f73/belgian-brother-golden-strong-250255/)

DannPM 06-09-2011 02:27 AM

Belgian Brother Golden Strong
 
http://a7.sphotos.ak.fbcdn.net/hphot...4_547380_n.jpg


7 pounds Rahr Pale 2 Row
5 pounds Castle Pilsner
1 pound White Wheat Malt
2 cups Plain White Table Sugar

Mashed 6.5 Gallons @ 150 for 60 minutes
Batch Sparged 2 Gallons @ 170 for 20 minutes

0.5 Ounces Saaz 5.8% AAU @ 60
0.5 Ounces Saaz 5.8% AAU @ 23
1 Ounces Saaz 5.8% AAU @ 5
0.6 TSP Wyeast Yeast Nutrient
1 Tab Whirflock @ 15 minutes


Look: Crystal clear, light golden color, effervescent, gold is deep and strong while still light.

Aroma: Spicy light and fragrant hop aroma, strong malt presence in the aroma, slight fruity esters and moderate phenolics that create a complexity above what grist bill represents. Phenolics may be perceived as the spiciness from the Saaz hops, unable to tell.

Taste: Similar to aroma, crisp, light taste. Fruity esters are dominant, phenolics present mostly in the middle and very dominant in the aftertaste. Saaz hops provide a symbiotic relationship with the yeast phenolics. Alcohol taste not present at all.

Mouthfeel: Light, refreshing, dry crisp finish. Silky smooth initial mouthfeel with phenolics and a carbonation level that leave your tounge feeling pricked with small liquid barbs and wanting more.

Drinkability: The most drinkable beer I have made to date, extremely refreshing, satisfying, ever sip leaves you wanting more.


I made 10 gallons of this for my wedding and everyone loved it, raved about it, it was extremely flattering as the brewer to say the least. It was pretty damn cool to look around the room and see such a large group of people enjoying my brew...very rewarding experience!

vitrael 06-09-2011 03:45 AM

Beautiful! Pretty sure I could read a newspaper through that glass.

D_Struct 06-18-2011 04:08 AM

When are you adding the table sugar?

DannPM 06-18-2011 05:48 AM

Quote:

Originally Posted by D_Struct (Post 3015124)
When are you adding the table sugar?

During the boil, I believe I added it either at the 10 minute or 5 minute mark so as not to potentially caramelize it to any noticeable degree.

D_Struct 06-18-2011 06:25 AM

Quote:

Originally Posted by DannPM

During the boil, I believe I added it either at the 10 minute or 5 minute mark so as not to potentially caramelize it to any noticeable degree.

That was my guess, but I wanted to be sure. I'm dying to knock out this recipe.

DannPM 06-18-2011 09:26 PM

Quote:

Originally Posted by D_Struct (Post 3015264)
That was my guess, but I wanted to be sure. I'm dying to knock out this recipe.

Let us know how it turns out for you man!

Kokopuff829 06-18-2011 09:32 PM

I made 10 gallons of this for my wedding and everyone loved it, raved about it, it was extremely flattering as the brewer to say the least. It was pretty damn cool to look around the room and see such a large group of people enjoying my brew...very rewarding experience![/QUOTE]

Yea the sight of people enjoying YOUR beer is awesome.. I might only of seen a few of my friends enjoy it... But if I saw a large group of people enjoying it. Well I might have a heart attack. It's look like a wonderful beer might have to try one time for a nice spring beer on my new Keezer:)

tgmartin000 08-16-2011 12:53 AM

I was looking for a beer that can ferment at relatively higher temperatures, since my basement is holding at about 75. Came across this recipie and just brewed it up.

Based on a conversation at my LHBS, I altered the mash schedule a bit. He was saying how duvel starts the mash at 120 and slowly raises it to 150. Said he does it this way and it turns out great. Based on this, I mashed in at 120 for 30 min, then 135,then 145, then 150,each basically for 30 min.

I only got it cooled to about 72, unfortunately. Best I could do on a 97 degree day with no AC. I'll let you know how it turns out.

mrdunph 11-23-2011 07:32 PM

What yeast did you use?

DannPM 11-23-2011 11:49 PM

3787 trappist high gravity


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