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Old 10-21-2008, 05:32 AM   #1

Recipe Type: Partial Mash   
Yeast: WLP570   
Yeast Starter: 1L   
Batch Size (Gallons): 3.5   
Original Gravity: 1.093   
Final Gravity: 1.019   
IBU: 21   
Boiling Time (Minutes): 60   
Color: 13.6   
Primary Fermentation (# of Days & Temp): 14 @ 68f   
Secondary Fermentation (# of Days & Temp): 14 @ 68f   
Tasting Notes: Damn good!   

5.00 lb Light Dry Extract (8.0 SRM) Dry Extract 68.97 %
0.50 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 6.90 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 6.90 %
0.25 lb Special B Malt (180.0 SRM) Grain 3.45 %
1.00 oz Sterling [6.20 %] (60 min) Hops 21.7 IBU
0.20 oz Cardamom (Boil 5.0 min) Misc
0.20 oz Coriander Seed (Boil 5.0 min) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 13.79 %
1 Pkgs Belgian Golden Ale (White Labs #WLP570) Yeast-Ale

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Old 10-21-2008, 06:33 AM   #2

My first Belgian, all original recipe with some inspiration from some Vertical Epics and other favored Belgian beers whos clone recipes I've perused. Big hit with my beer aficionado buddies.
Kind of turned out the way I wanted, which is hard to say because I didn't know exactly what to expect :P

Appearance: Very dark gold, (hence the name). Small offwhite fading head (might add some cara-pils next round)
Aroma: That delicious complex Special-B sweetness along with some notes of coriander and cardamom dancing around.
Flavor: Malty with some special-b sweetness and again, notes of coriander and cardamom complimenting it very nicely. Very smooth and nicely rich and complex, the special-b, coriander and cardamom all blend together in complimentary fashions.
Overall: I dig it! I might add some chocolate (like .1lbs) next time and cut back on the wheat a tiny bit.

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