TerapinChef
Well-Known Member
I've loved this beer since the first time I saw it, let alone tasting it. I never even considered making it until now. Despite my brewery name, I tended to steer more towards the German side of my heritage than the Belgian when it came to beer taste. However, I have recently acquired quite a taste for sour beers and some of the darker belgians. So I'm ready for my Gulden Draak adventure. And I really want to work on my ability to brew larger beers after an epic near-fail on my barleywine brewday. So here's what I'm thinking for the recipie, it wasn't an easy one to find information on.
10.5# 2-Row Belgian Pilsner Malt
4.5# 2-Row Belgian Pale Malt
1.25# German Wheat Malt
1# 60L Crystal
.3# Belgian Aromatic
.25# Caramunich Malt
.2# Biscuit
1oz Brewer's Gold 60 min
.3oz Styrian Goldings 15 minutes
Thinking a low mash...also not something I've done a lot of. Is 150* low enough to give me a good dry ferment? Any advice would be well received.
10.5# 2-Row Belgian Pilsner Malt
4.5# 2-Row Belgian Pale Malt
1.25# German Wheat Malt
1# 60L Crystal
.3# Belgian Aromatic
.25# Caramunich Malt
.2# Biscuit
1oz Brewer's Gold 60 min
.3oz Styrian Goldings 15 minutes
Thinking a low mash...also not something I've done a lot of. Is 150* low enough to give me a good dry ferment? Any advice would be well received.