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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > recipe rescue: belgain dark gone wrong
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Old 01-20-2013, 04:34 PM   #1
01steve
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Default recipe rescue: belgain dark gone wrong

HELP!

i haven't been having any luck w/ a corsendonk-esque recipe. i'm realizing some of my mistakes and have since then tried to correct them.

in an effort to reduce the risk of homebrew twang i have been using 1/3 of my dme/lme @ the start of the boil. the rest went in @ flameout-... i believe this was causing some off-colors.

my current recipe is:
6oz biscuit
2oz chocolate
10oz caramunich
4oz aromatic
8oz special b
2oz simpson's coffee
2oz caramel 120
1lb amber candi sugar @ flameout
9.9 lbs. amber (LME)
4 AAU Styrian Goldings hops (1.33 oz. at 3% alpha acid) 60min
4 AAU Saaz hops (1 oz. at 4% alpha acid) 30min
Belgian abbey yeast slurry (White Labs WLP530 or Wyeast 1214)

this was kinda 2 recipes jammed into 1 w/ high hopes-...

i did make a starter but later found out that the starter was not big enough. luckily since then i found some brewing software to eliminate that possibility.

unfortunately the lack of yeast cause some banana aroma in the fermentor-... banana (to me) is the epitomy of evil. i hate the smell, taste, and sight of them! i cannot have that aroma in my beer! from what i've tasted in the 2ndry, it's got some hot solvently flavor.

i'm no longer trying to make this beer a clone-esque of corsendonk (unless it's still possible). i would like to rescue this batch though. is there any way to get rid of that banana aroma? is there any way to tone down the hot alcohol?


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Old 01-20-2013, 05:41 PM   #2
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What temp did you ferment at? How long since you brewed?

If you are tasting hot solventy flavor, that is most likely from fermenting too hot.


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Old 01-20-2013, 06:39 PM   #3
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@ about 72deg. it was brewed just before christmas. i racked to secondary late and haven't really had the heart to mess with it aside from some toasted oak chips.
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Old 01-20-2013, 07:55 PM   #4
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If you were at 72 ambient the ferment temp could have gotten pretty high. The thing with Belgian yeasts is they do change a lot with age.At this point you may as well just let it finish up. Bottle it and set them aside for a few months. You will be surprised that the flavor will be a lot different.
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Old 01-21-2013, 10:23 PM   #5
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will it still retain the banana aroma?


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