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Old 12-13-2012, 02:49 PM   #11
Pilgarlic
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Feb 2010
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If you take a look at Hieronymus's "Brew Like a Monk", you'll see that very few of the Belgian Breweries still use candi sugar, they've all converted to simple table sugar or the like.

If you're looking to brew a quality brew of this style, you might better post your planned fermentation regimen than your recipe. For this style, like many Belgians, the recipe is very, very simple. Fermentation management is a much greater contributor to the quality of this beer.

 
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Old 12-13-2012, 03:00 PM   #12
TNGabe
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Aug 2012
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+1. Wort is made in the kettle, beer is made in the fermenter.
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Old 12-13-2012, 03:45 PM   #13
LoloMT7
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Originally Posted by sudbuster View Post
Looks like a winner. Made a very similar 10 gal using 1388 a while back. It still smells like the gym lockers in the Y. It's lagering now. I'll probably feed it to the flowers in the end.

+1
I bottled my first golden Strong maybe a month ago now and have to agree on the smell -- I used 1388 also and if it doesn't smell & taste 1,000 times better in 3-6 months I'll be watering the lawn with it.

3787 on my Trippel on the other hand was awesome! I even used it again to make a blonde ale (only 5 bottles of it left)

Never have used WLP550 Belgian Ale Yeast or 3522 Belgian Ardennes before though. Good luck !!

 
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Old 12-13-2012, 04:09 PM   #14
PseudoChef
 
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1.015 finishing gravity is quite high for a BGS.

I'd decrease the amount of base grain to put the starting gravity more into the 1.070 range, mash super low for a longer time, and have the yeast get it below 1.010.

 
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Old 12-13-2012, 04:56 PM   #15
dgoldb1
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Jan 2007
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Quote:
Originally Posted by PseudoChef View Post
1.015 finishing gravity is quite high for a BGS.

I'd decrease the amount of base grain to put the starting gravity more into the 1.070 range, mash super low for a longer time, and have the yeast get it below 1.010.
Thanks for the tip. Can I still achieve a 9%? I guess I could lower my base grain and increase my sugar. What would the max % of sugar be in this recipe?

 
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Old 12-13-2012, 05:17 PM   #16
bchurch
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Aug 2010
Mont Clare, Pa
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I would just lower your base grain a bit and leave the sugar addition as is. My last bgs I mashed at 148 and came out to 1.004 fg, I used wyeast Belgian ardennes yeast. Turned out fantastic.

 
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Old 12-13-2012, 05:17 PM   #17
PseudoChef
 
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Originally Posted by dgoldb1 View Post
Thanks for the tip. Can I still achieve a 9%? I guess I could lower my base grain and increase my sugar. What would the max % of sugar be in this recipe?
Sure you can. Mine started at 1.070 and finished at 1.007 to give it roughly 8.3%. I used 2.5 lbs of sugar. Sadly, it'll be another month or two before I get around to tasting it and giving a proper run-down.

I just really think you'll want to shoot to get below 1.010 for a great representation of this style. Whether you can achieve that by mash temp, sugar additions, etc. is up to you. I don't have a hard and fast guide for maximum amount of sugar, but I would keep it around 20% - so find that balance between base grain and sugar. Just adding sugar alone won't dry the beer out anymore, as you've stated, you'll need to substitute the sugar for the grain, or perhaps in your case just drop some of the grain altogether. Just pitch a lot of healthy yeast and control the fermentation temperatures during the first couple of days so you're not producing too many fusels.

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Old 12-13-2012, 05:38 PM   #18
dgoldb1
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I've modified my recipe in Hopville. It's showing my SG is 1.083 and my FG is 1.017 with WLP500 at 80% attenuation. Can WLP500 get it down to below 1.010 from 1.083 with proper pitching?

 
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Old 12-13-2012, 05:40 PM   #19
bobbrewedit
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Sep 2012
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Quote:
Originally Posted by bchurch
I would just lower your base grain a bit and leave the sugar addition as is. My last bgs I mashed at 148 and came out to 1.004 fg, I used wyeast Belgian ardennes yeast. Turned out fantastic.
+ 1 on the Ardennes yeast. I used it for both a Golden Strong and a Dark Strong. Both were 10% abv and turned out awesome. I split the golden strong batch with a buddy and he used 1388...his ferment stuck at 1.024 while mine hit 1.008.

 
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Old 12-13-2012, 05:56 PM   #20
dgoldb1
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Quote:
Originally Posted by bobbrewedit View Post
+ 1 on the Ardennes yeast. I used it for both a Golden Strong and a Dark Strong. Both were 10% abv and turned out awesome. I split the golden strong batch with a buddy and he used 1388...his ferment stuck at 1.024 while mine hit 1.008.
Does White Labs carry Ardennes? My LHBS only have White Labs...

 
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