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Old 03-01-2012, 04:16 PM   #1
amc22
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Oct 2010
nc
Posts: 90
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Recipe Type: All Grain   
Yeast: wlp530   
Yeast Starter: Used 1.5l, check yeast calculator   
Batch Size (Gallons): 5.25   
Original Gravity: 1.062   
Final Gravity: 1.010   
IBU: 20.9   
Boiling Time (Minutes): 60   
Color: 18.4 srm   
Primary Fermentation (# of Days & Temp): 3 weeks at 70   
Tasting Notes: See end of post.   

Recipe calculated for 80% efficiency which I hit almost dead on.

10lbs Castle pale ale malt
1lbs Belgian candi syrup d-180

.5oz Northern brewer(9.60%) 60 minutes
.5oz Hallertauer Hersbrucker (2.6%) 30 minutes
.25oz Hallertauer Hersbrucker (2.6%) 5 minutes

1.25 qts/lb of grain at 155*, mashed 1 hour and batched sparged to reach a boil volume of 6.85 gallons. Fermented at 70* for 3 weeks with wlp530 then bottled at 2.5 volumes.

Nice dark reddish color, light tan head. Aroma has a subtle hoppyness, slightly spicy and fruity. Taste follows the nose for the most part, with some added chocolate/coffee tones from the D-180 syrup. Mouth-feel is perfect for the style in my opinion, medium-light, which makes it very drinkable just like authentic Trappist versions. If I was going to change anything the next time I brew this, I would add 4oz of special B to up the fruitiness a little.



Picture makes it looker darker than it really is.

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Old 09-02-2012, 12:09 AM   #2
djbradle
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Nov 2011
Central MA, Ma
Posts: 717
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Looks like an awesome sMasH type recipe for a yeast test, very simple. I might use this for my belgian yeast test recipe.

 
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Old 09-08-2012, 09:23 PM   #3
datsun
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Nov 2011
Everett, Wa
Posts: 5

Just bought the ingredients for this. It will be my next brew.

 
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Old 09-12-2012, 04:24 PM   #4
amc22
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Oct 2010
nc
Posts: 90
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Cool, be sure to post back when its done and let me know how it worked out for you. I have a few bombers left from the original batch that are almost a year old at this point, and they have aged well.

 
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Old 09-26-2012, 01:33 PM   #5
mattpavone
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Nov 2010
Brantford, Ontario
Posts: 25

I'll be doing this as well. IMHO Belgians recipes should be very simple, relying on the yeast and fermentation for flavour depth. I will be adding the Special B, and doing a decoction as well for a bit of flavour depth.
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Old 10-20-2012, 07:36 PM   #6
Heflover
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Aug 2012
Los Angeles, California
Posts: 18
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I just bottled this after 1 week in primary, 1 week in secondary. I ended up using U.S. Pale 2-row instead of Castle, and D-160 candi syrup instead of d-180. I did BIAB and my efficiency was pretty poor (56 %) probably because I did not squeeze the grain bag. And I boiled about 25 minutes longer. I ended up with 4 gallons of wort to compensate for my poor efficiency, but this came out with an OG of 1.060, which was pretty spot on. At bottling, I ended up with about 1.010 FG, so I should end up with a 7.7 % ABV beer. I was quite pleased with the taste of the sample, which was caramely and sweet. It's a big beer so it makes you feel warm inside. Perfect for fall, as it's cooling down outside.

I'm amazed this was so easy and yet so tasty. I think I'll make another. Thanks for the recipe!

 
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Old 11-02-2012, 02:47 AM   #7
redbone
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Feb 2009
Murfreesboro, TN
Posts: 73
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Quote:
Originally Posted by Heflover View Post
I just bottled this after 1 week in primary, 1 week in secondary. I ended up using U.S. Pale 2-row instead of Castle, and D-160 candi syrup instead of d-180. I did BIAB and my efficiency was pretty poor (56 %) probably because I did not squeeze the grain bag. And I boiled about 25 minutes longer. I ended up with 4 gallons of wort to compensate for my poor efficiency, but this came out with an OG of 1.060, which was pretty spot on. At bottling, I ended up with about 1.010 FG, so I should end up with a 7.7 % ABV beer. I was quite pleased with the taste of the sample, which was caramely and sweet. It's a big beer so it makes you feel warm inside. Perfect for fall, as it's cooling down outside.

I'm amazed this was so easy and yet so tasty. I think I'll make another. Thanks for the recipe!
About time to open a bottle.... pour it up and take a picture eh?!

 
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Old 02-07-2013, 12:25 PM   #8
Rahahb
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Feb 2011
Eastern, NC
Posts: 300
Liked 11 Times on 9 Posts


Just ordered my grains for this! Hope to brew within a couple of weeks.

 
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Old 04-13-2013, 01:05 AM   #9
Rahahb
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Feb 2011
Eastern, NC
Posts: 300
Liked 11 Times on 9 Posts


Just had my first glass. I'm in no position to give this a fair judgement atm. However, I do enjoy it. Seems way darker than bjcp guidelines though.

Thanks for the recipe.

 
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Old 04-13-2013, 02:23 AM   #10
mattpavone
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Nov 2010
Brantford, Ontario
Posts: 25

Just posting back, I did this recipe and added 8 oz special b. overall it's good, however the 180 syrup I too dark for the style, and the beer is a bit too sweet, even though the FG finished out nice and low.

Next time I will cut the special B to 4 oz and use the D90 syrup instead.

I also found the 530 yeast low in Banana/Clove phenols. Ill try fermenting warmer too to kick them up a bit. This past batch fermented at 19, ill try closer to 21.
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