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Old 04-04-2008, 12:19 PM   #1
beefeater
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Dec 2007
Norway
Posts: 119
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Hello!

I'm playing with beersmith to create a recipe for my next (and second ever!) AG batch. If I can get the yeast home in time.. If not I'll make an oatmeal stout without foolish numbers and postpone this one, but that's another story..

It will be a Belgian golden ale. Many of those beers have raher diabolical names; mine being no exception as you can see from the recipe:


For a 20l (5.3 gallon) batch of 666

6.66 kg (14.7lb) pilsner malt
66.6 grams (2.33oz) 20L CrystaL
666 grams (1.47lb) Corn Sugar

66.6grams hops total
-36.6grams (1.29oz) Styrian Goldings at 66min
-15g (0.53oz) Saaz at 16min
-15g (0.53oz) Saaz at 6min

Mash at 66C (151F) for 66minutes
Batch sparge
Boil for 66minutes and 6 seconds

Ferment with Wyeast #1388 Belgian Strong Ale

Do you think this will be a good beer?
Maybee I should add more hops? Or add the Goldings as First Wort?

cheers!

beefeater




 
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Old 04-04-2008, 12:29 PM   #2
brewt00l
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Dec 2006
Doylestown, PA
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I think you are going to want to mash lower & longer for higher fermentability. Would also consider dropping the crystal down a bit too. What's with the two saaz additions @ 15m?



 
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Old 04-04-2008, 12:59 PM   #3
big supper
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Jul 2007
Montreal, Quebec
Posts: 425
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I'd mash at around 63, for a drier beer.

 
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Old 04-04-2008, 01:13 PM   #4
beefeater
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Dec 2007
Norway
Posts: 119
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Ok, lower and longer mash. I'll do that, Thanks for the advise!
And less crystal.
The recipe fits loosely to a Duvel clone I saw. But there are lots of those, and they're quite different..

Typo on the hops!
The last addition was supposed to say 6min. Consider it .5oz at 15 and 5.

cheers!
beefeater

 
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Old 04-04-2008, 01:34 PM   #5
big supper
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Jul 2007
Montreal, Quebec
Posts: 425
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probably a 90 min boil too? or maybe 99 to stick with the theme (upside-down 66)!



 
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