Advice for yeast for a Gouden Carolus

[Remos112]

Hello everybody I just this weekend discovered Gouden Carolus and it is absolutely delicious!
I tried the brown and the tripel and they were both very, very good.

So I started a search for a recipe and besides the one from candisyrup.com I am left empty handed.

But it's all pointless anyway without the right yeast strain, candisyrup suggests Wyeast 3463 Forbidden Fruits wich seems to make sense as this is a very fruity strain. Sadly though it is discontinued.

Then there is harvesting from the bottle and growing it to pitch size, but I am not sure they use the main strain for bottling so I might end up with a load of the wrong yeast. Does anybody have any insight if this might be the case or if I can just use the strain from the bottle?

Alternatively is there another strain I could use with good results? I tasted one of my abbey brews yesterday after 16 months of maturing and that one was made with Wyeast 1214 and it tasted similar in some ways. Would this be a good substitute? If not anybody a better suggestion?

Much thanks in advance!
Remi

 

[snowtiger1987]

I haven't been able to find out much about their yeast (Het Anker Brewery). Maybe its proprietary. I think their yeast profile is similar to Achouffe's (WLP 550).

 

[dmtaylor]

Old notes I have from 2009 say maybe the right yeast is WLP570 / Wyeast 1388. But could be wrong.

 

[bassmang4]

Omega OYL-023

http://www.omegayeast.com/portfolio/grand-cru/

 

[Remos112]

Old notes I have from 2009 say maybe the right yeast is WLP570 / Wyeast 1388. But could be wrong.

Thanks I had it on my list of canditates already so I think I should give that one a go

STRAIN: 1388
BELGIAN STRONG ALE ™

The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aeration will encourage it to finish fermentation.

Description sounds like it might be a good fit too. About the stalling, would it be advisable to add candy sugar after a few days of fermentation to encourage it to go on?
Also any suggestions on the recipe?
I was thinking about pilsner malt as base malt, some carapils and special B.
hopping it with St. Goldings
and adding D-240 Candi syrup after fermentation has slowed down a bit.
Thanks a lot so far

 

[Remos112]

Thanks that sure sounds like a nice yeast, I don't think it is available in The Netherlands though.

Omega OYL-023

http://www.omegayeast.com/portfolio/grand-cru/

 

[Remos112]

I haven't been able to find out much about their yeast (Het Anker Brewery). Maybe its proprietary. I think their yeast profile is similar to Achouffe's (WLP 550).

Totally overlooked your post, I couldn't find much either. I am familiar with the Achouffe strain as I brewed a few la chouffe inspired brews. Interresting observation as the chouffe strain does indeed create some fruity esters when fermented warmer.

 

[Remos112]

This is what I created after reading countless topics about the Carolus

Carolus classic clone Belgian double
Recipe Specs----------------Batch Size (L): 20.0 Total Grain (kg): 7.074 Total Hops (g): 40.00 Original Gravity (OG): 1.080 (°P): 19.3 Final Gravity (FG): 1.015 (°P): 3.8 Alcohol by Volume (ABV): 8.48 % Colour (SRM): 24.0 (EBC): 47.2 Bitterness (IBU): 25.2 (Tinseth) Brewhouse Efficiency (%): 75 Boil Time (Minutes): 90
Grain Bill----------------3.800 kg Belgian - Pilsner (53.72%) 1.750 kg American - Munich - Light 10L (24.74%) 0.800 kg Belgian Candi Syrup - Dark (11.31%) 0.517 kg Belgian - CaraMunich (7.31%) 0.207 kg Belgian - Special B (2.93%)
Hop Bill----------------20.0 g Challenger Pellet (8.5% Alpha) @ 90 Minutes (Boil) (1 g/L) 20.0 g Styrian Goldings Pellet (5.5% Alpha) @ 30 Minutes (Boil) (1 g/L)
Misc Bill----------------1.0 g Irish Moss @ 15 Minutes (Boil) 1.0 g Yeast Nutrient @ 15 Minutes (Boil)
Single step Infusion at 69°C for 60 Minutes. Fermented at 20°C with Wyeast 1388
Recipe Generated with BrewersFriend

The Candy syrup will be the D-240 from candisugar and I 'm still not sure wich yeast to use although I am leaning towards the Chouffe strain.
Any comments/suggestions on this recipe are very welcome!

 

[Remos112]

Yesterday I harvested the yeast from two bottles Hopsinjoor wich I will be making a starter with today. Will update with the results as soon as I have some!

 

[thehaze]

Take a look here: http://www.candisyrup.com/uploads/6/0/3/5/6035776/goulden_carolus_classic_-_040.pdf

 

[Remos112]

As quoting doesn't seem to work, thanks thehaze but I mentioned the very same recipe in post one. It doesn't seem to make much sense except for the yeast, but I'll put it through the brewersfriend calculator anyway. Thanks for your reply