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Nateo · 12-17-2010, 04:34 AM

Recipe Type: All Grain
Yeast: 3787
Yeast Starter: 12L
Batch Size (Gallons): 3.3
Original Gravity: 1.095
Final Gravity: 1.010
IBU: 23
Boiling Time (Minutes): 120
Color: 29
Primary Fermentation (# of Days & Temp): 23 @ 76
Secondary Fermentation (# of Days & Temp): 7 for oaking
Tasting Notes: Entered into the 2010 Biere De Rock contest

73% American 2-row
14% Turbinado
8% D2 syrup
5% Special B

Decoction mash, 2qts/lb:
122* for 15 minutes
146* for 60 minutes
158* for 60 minutes

60min - 1.4oz US Goldings for 23 IBU
1/2 tab whirlfloc
2oz Med+ French oak chips for 1 week after primary fermentation was complete.

Carb'd to 2.7 volumes

At the time of the comp, it was 2 months old, from grain to glass.

I know a lot of people are looking for "tested" recipes, so I thought I'd share this one with all of you. It placed poorly for being "out of style" for a Belgian Dark Strong, but three judges said it would have been a strong barleywine. One judge was an apprentice, one was a professional brewer, and one was recognized by the BJCP.

Here are the three judges' tasting notes, combined by category:
Aroma - Oaky, Pinot Noir nose, no hop or Belgian yeast character
Appearance - Dark gold, head dissipates quickly, high carb
Flavor - Oaky Chilean wine character, currants, spicy/peppery, vanilla oak, hot, malt sweetness, finish has low bitterness.
Mouthfeel - Medium body, creamy, nice warming effect going down, smooth and balanced
Overall impression - I love the taste! But it's not the spec for a Belgian Strong. Really complex, delightful brew in wrong category. Really like this beer, but definitely not to style. Enter as English Barleywine oak aged and you have a winner. A very drinkable beer (would go great with a steak) but not in the correct category. Is it a barleywine? Where is the Belgian?

lumpher · 12-17-2010, 04:42 AM

you used 14% turbinado sugar in the brew? that seems like a lot, but if the judges said it's good, it must be.

Nateo · 12-17-2010, 04:46 AM

Well apparently I had no idea what I was making. It did turn out well, to my tastes. Apparently I also have no idea what a dark strong ale should taste like. This recipe seems close to Avery's Reverend, to my palate, but it's pretty unrefined.

Hermit · 12-17-2010, 01:26 PM

Do you have the yeast listed and I'm overlooking it? 12L starter but of what?

Nateo · 12-17-2010, 04:27 PM

Recipe Type: All Grain
Yeast: 3787
Yeast Starter: 12L

Nateo · 12-17-2010, 06:49 PM

The "starter" was a batch of Dubbel, with the same ingredients, but slightly different proportions. With ample yeast, I hit 1.010 after a week without any problems.

A4C · 02-23-2011, 04:24 PM

I know this is probably a stupid question, but when creating a recipe how do you figure the poundage for each ingredient?

Nateo · 02-23-2011, 10:26 PM

I left the weights out intentionally. It'll depend on your brew house efficiency and your process. You can use a web app like hopville.com and play around with the amounts to get close to the percentages and OG. I used to use hopville all the time, but now I mostly use beersmith.

Also, in a beer like that, it doesn't really matter what type of hops you use. Their flavor contribution is basically nil, so that's another variable that's up to the brewer to decide.