All Grain Yeast:
3787 Yeast Starter:
12L Batch Size (Gallons):
3.3 Original Gravity:
1.095 Final Gravity:
23 Boiling Time (Minutes):
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
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?