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Old 04-12-2011, 04:48 AM   #1
DannPM
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Recipe Type: All Grain   
Yeast: Wyeast 3522 Belgian Ardennes   
Yeast Starter: 2 Liter   
Additional Yeast or Yeast Starter: Harvested from Previous Batch of Belgian Pale Ale   
Batch Size (Gallons): 5.5   
Original Gravity: 1.063   
Final Gravity: 1.007   
IBU: 30.3   
Boiling Time (Minutes): 90   
Color: 7 SRM   
Primary Fermentation (# of Days & Temp): From 63 to 73 over the course of a week   
Additional Fermentation: Bottle Conditioned   
Secondary Fermentation (# of Days & Temp): N/a   
Tasting Notes: Damn good, slightly American but distinctly Belgian, Fairly clean...   



11 pounds Weyermann Pilsner
1 pounds American Crystal 10
2 cups Plain White Table Sugar

0.5 Ounces Magnum 13.1% AAU @ 60
0.5 Ounces Hallertau Mittelfruh 4.2% AAU @ 60
0.75 TBS Coriander Seed
0.125 TBS Caraway Seed
0.6 TSP Wyeast Yeast Nutrient
1 Tab Whirflock @ 15 minutes

Mashed 6.5 Gallons @ 152 for 60 minutes
Batch Sparged 2 Gallons @ 170 for 5 minutes

Primed with 0.75 Cups Table Sugar
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Old 04-12-2011, 06:15 PM   #2
GodsStepBrother
 
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I just bottled a golden tripel I made a while back. It looks exactly like that, but mine is at 10.7 abv, it is taking forever to carb. I used WLP 500 though.

Looks beautiful!

 
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Old 04-13-2011, 05:31 PM   #3
pjk49202
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What do you think of the Ardenne yeast? Going to be using it for the first time this weekend on a dubbel. BTW, the beer looks killer!

 
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Old 04-14-2011, 12:08 AM   #4
DannPM
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Thanks guys! The Ardennes yeast is a monster, a lot of blowoff even with a gallon+ of headspace pitching in the mid to low 60's. Checkout this log I did for it here on an HBT thread I recorded all the details of fermentation with this strain I experienced.
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Old 04-16-2011, 03:48 PM   #5
ChillWill
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Any tasting notes? I've got some harvested WLP550 (which I believe is the same as what you've got from whitelabs). It's a monster of a yeast.

I used it firstly in a saison-esque type brew (http://www.homebrewtalk.com/f71/new-world-saison-236779), then harvested it and used it in a dubbel, then harvested it again and ready to use in something like a strong golden. Should have harvested more from the Saison, but as a newb I wasn't quite there yet with that sort of thing.

Also, how are you using the coriander? When I made the dubbel I added it in a muslin bag at flameout and steeped for half an hour while it was cooling in an ice bath (along with a v.small amount of hops).

Could I sub the table sugar for dextrose?

And finally... (sorry for all the questions!) I used the WLP550 on a 1.072 OG beer, after harvesting I know you're meant to use it in the same or higher gravity beers, so would it be bad to use on something 10 points lower, or would it not make much difference?

 
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Old 05-04-2011, 04:30 AM   #6
DannPM
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ChillWill, sorry it took so long.

Quote:
Any tasting notes?
Malty, definitely, the hop bitterness comes rather strong at 30, but not harsh, due to the dryness. There is no discernible hop flavor but flavor additions on this recipe wouldn't be bad at all, quite nice if I had to guess actually, but a malt dominated flavor is what I was going for here. Even though this finishes dry, it has a sweetness to it. It is 1.007 though so it's "sweet" but not in a cloyingly way at all. It's an American style sweetness that some would say it is inappropriate in this style and would be almost reminiscent of an APA without hop flavor (if you can imagine that!) but I think it really puts a nice spin on it because it's definitely Belgian due to the yeast. The yeast though, as you know, is still a rather "clean" Belgian yeast. Overall it's a nice clean Belgian that is somewhere on the border of a tripel and a golden strong but is probably closer to a Tripel than anything.

Quote:
Also, how are you using the coriander?
I am just using it in the boil, throwing it in without a bag.

Quote:
I used the WLP550 on a 1.072 OG beer, after harvesting I know you're meant to use it in the same or higher gravity beers, so would it be bad to use on something 10 points lower, or would it not make much difference?
Lower is ok, people often use it in a higher as you propagate a large amount stepping up which is handy but I personally don't see a problem doing that. It's not going to stress it, so no worries there. Just be sure to use MrMalty.com so you do not overpitch.
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Old 05-04-2011, 09:55 AM   #7
ChillWill
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Are you doing the coriander for the whole boil? Doesn't that boil off the flavour?

I'm surprised you get strong bitterness from 30IBU, my Saison is 35 and it's really smooth, but then the gravity is pretty high, only went down to 1.010 (83% attenuation) from a 148F mash

 
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Old 03-04-2012, 08:53 PM   #8
joety
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Quote:
Originally Posted by DannPM View Post


11 pounds Weyermann Pilsner
1 pounds American Crystal 10
2 cups Plain White Table Sugar

0.5 Ounces Magnum 13.1% AAU @ 60
0.5 Ounces Hallertau Mittelfruh 4.2% AAU @ 60
0.75 TBS Coriander Seed
0.125 TBS Caraway Seed
0.6 TSP Wyeast Yeast Nutrient
1 Tab Whirflock @ 15 minutes

Mashed 6.5 Gallons @ 152 for 60 minutes
Batch Sparged 2 Gallons @ 170 for 5 minutes

Primed with 0.75 Cups Table Sugar
I'm going to brew a ten gallon batch of this with a few substitutions:

Wyeast 3739
Styrian Goldings and Northern Brewer
Seeds of Paradise vs. Caraway
Likely going to add orange peel as well

Comments/concerns?
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Old 03-05-2012, 08:45 AM   #9
DannPM
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Sounds good, I think the grains of paradise will be a good fit
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Old 03-08-2012, 03:22 AM   #10
joety
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Quote:
Originally Posted by DannPM View Post
Sounds good, I think the grains of paradise will be a good fit
Thanks, Dan
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