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Old 05-25-2009, 03:01 PM   #1
TerapinChef
 
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Nov 2007
St. Clair Shores, MI, Michigan
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Recipe Type: All Grain   
Yeast: Cultured Gulden Draak   
Additional Yeast or Yeast Starter: WLP 530   
Batch Size (Gallons): 5.4   
Original Gravity: 1.099   
Final Gravity: 1.023   
IBU: 27.4   
Boiling Time (Minutes): 90   
Color: 24.3   
Primary Fermentation (# of Days & Temp): 21 - 65   
Secondary Fermentation (# of Days & Temp): Till it's Ready - 60   
Tasting Notes: It's tasty!   

10 lbs 12.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 53.09%
5 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 24.69%
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 4.94 %
12.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 3.7%
4.0 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 1.23%
4.0 oz Biscuit Malt (23.0 SRM) Grain 1.23%
4.0 oz Caramunich Malt (56.0 SRM) Grain 1.23%
1 lbs 4.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 6.17%
12.0 oz Candi Sugar, Dark (275.0 SRM) Sugar 3.70 %


1 oz First Gold - First Wort Hops
1 oz Fuggles - 30 min
1 oz Fuggles - Dry Hop 7 days


75 minute mash @ 152

My Gulden Draak culture booted up in the starter flask but never activated in the wort, so after 8 days of no activity I kicked in a small starter of the abbey ale yeast.
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Old 01-24-2010, 02:50 AM   #2
s3n8
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Jan 2008
Haymarket VA
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enjoying one of these at the moment, how did this turn out?

 
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Old 06-24-2012, 02:20 PM   #3
ultravista
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Mar 2007
Las Vegas, Nevada
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Old thread - any updates?

 
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Old 08-27-2012, 11:55 PM   #4
diablodawg
 
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Aug 2011
Yucca Valley, CA
Posts: 52
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Watch out, this one is pretty energetic!

Blew off the top with blow-off hose and sprayed goo all over the closet. To the drycleaners!

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Old 02-09-2014, 06:10 AM   #5
troy2000
 
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Sep 2013
, California
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I just enjoyed my first Gulden Draak last week, and was impressed. I'm a noob, and I've been concentrating on getting a saison right, but think I got pretty close with my last rendition of Shipwrecked Saison. This looks like a worthy step up to something stronger....

I already have the grain bill and hops for my next saison. But I think I'll try this recipe after that, using the Danstar Belle Saison yeast I already have on hand.

But I'm going to have to upgrade my mash tun. The one I use now was made from a '20 qt' cooler that really only holds 16 qts. And while it has served faithfully and well, looks like it's time for an upgrade in size.

Which I happen to have, by the way. You don't hang out outdoors in Southern California, without accumulating ice chests in various sizes....

It's just a matter of drilling a hole in the side for the spigot, and transferring my copper manifold. Yes, the new one could hold a larger manifold. But I doubt it's worth building one, because I batch sparge anyway.
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Joan Sprat went to brewing
A barrel of ale.
She put in some hops,
That it might not turn stale.

But as for the malt
She forgot to put that.
'This is sober liquor,'
Says little Jack Sprat.
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