Hello everyone, I'm a newbie in the home brewing hobby and this is my first post in this extremely awesome and helpful forum.
I was at the New Glarus Brewery last Saturday and what an impressive place. I also sampled many of their beers but the Golden Ale was by far my favorite. What an outstanding beer. It had a great taste to it due to the Brett yeast I imagine. It also had a very nice mouth feel (is that a good descriptor?) to it. And just like steinsato, I also would like to learn how to brew this ale.
I was thinking, since I am a newbie, to try an extract recipe and perhaps adding the brett yeast at bottling. I came across a recipe that claims to produce a beer with golden color (see recipe below). But I'm not sure which hops to exclude and substitute with the Maris Otter and Syrian Goldings? Maybe the more experienced brewers can steer me and steinsato in the proper direction. TIA
The following recipe was taken from beerrecipes.com (I hope I didn't break any rules posting other sites. If so, I apologize in advance):
Belgian Strong Ale
beer glass color indicator
Beer Style: Belgian ale, Trappist ale, trippel
Recipe Type extract
Description:
We brewed this a few weeks ago,aiming for a Belgian Trippel, but the resulting brew was a lovely golden ale color. At about 9--1/2 percent alcohol it seemed innapropriate to call it a double. After four days in the bottle, tasted room temperature, it was fantastic. No bananas yet, but we're of course expecting them.
This seemed like overhopping ad nauseum, but it came out wonderfully balanced. The cinnamon, of course, is a drop in the ocean of flavor.
Ingredients:
* 3/4 cup, Belgian special roast malt
* 3/4 cup, English crystal malt (80L)
* 10 pounds, Northwestern gold extract
* 1/4 pound, light brown sugar
* 1/4 teaspoon, cinnamon
* 1 teaspoon, Irish moss
* 1 ounce, Fuggles pellets (boil)
* 3/4 ounce, Cascade pellets (boil)
* 3/4 ounce, Saaz whole hops (1/2 hour)
* 3/4 ounce, Styrian Golding pellets (1/2 hour)
* 2 ounces, fresh Cascade (aroma, 15 minutes)
* 1/4 ounce, Saaz (finish)
* 1/2 ounce, Olympic pellets (finish)
* 1/2 ounce, Cascade pellets (finish)
* Wyeast #1214 Belgian
OG: 1.083 FG: 1.009
Procedure:
Brought to boil the Belgian and English crystal. Removed grains. Boiled 1 hour with extract, Fuggles and Cascade, brown sugar, cinnamon and Irish moss.
Submitted by: Joel Newkirk