Belgian Golden Strong questions

[fantomlord]

Planning a Belgian Golden Strong for an upcoming comp. I'm figuring I'll go simple, and do Pilsner (15 lbs) with ~2.5 lbs or so simple sugar. Planning to use Wyeast 1388. I'm hoping to get this to be as authentically "Belgiany" (yes that's a word ) as I can get it, and have a few questions.
This will be a 5 gallon batch, and I'm figuring ~1.083 SG.

• Am I better of with straight table sugar, or shoud I invert it?
• Should I add the simple/invert sugar at flameout, or at high krausen?
• What kind of pitch rate should I use (just the smack pack, or use a starter, what size starter, etc)?
• At what temperature should I ferment? --do I start lower and bump up, or do I just give it the beans from the start?

Thanks in advance!

 

[riceral]

I'm a big fan of Candi Syrup: http://www.candisyrup.com/products.html

I have used the D-180 and D-90 in dubbels and they have come out great. For any light colored Belgian ale that calls for sugar, I would recommend using the Simplicity or Golden. Full disclosure: I have only used the D-180 and D-90 and only in dubbels.

They also have a great section with recipes.

 

[beergolf]

For the sugar you can just use plain table sugar. It works fine. I sometimes will use turbinado for a very slight flavor difference. The Candi Syrup riceral mentions is good and adds a very slight flavor, but the down side it that it is expensive. You can add it to the boil if you make a big enough starter. If you want to you can add it after a few days of fermentation. You can even add it in increments if you like. They all work.

For a brew with that OG you will want to make sure you aerate well. Look up the recommended starter size. Pitch the yeast in the mid 60's and hold it there for a few days, then slowly let the temp rise. You do not want to get it too hot too fast As fermentation slows try not to let the temp drop, but keep it the same or even slowly bump it up. Give it plenty of time to fully finish. A beer that big needs time to mature so leaving it in the fermenter for longer will just help it. Belgian yeasts are different animals and they cannot be rushed. Most brews you can turn around quickly, but Belgians really do need time to reach their full flavor potential.

enjoy.

 

[fantomlord]

I'm a big fan of Candi Syrup: http://www.candisyrup.com/products.html

I have used the D-180 and D-90 in dubbels and they have come out great. For any light colored Belgian ale that calls for sugar, I would recommend using the Simplicity or Golden. Full disclosure: I have only used the D-180 and D-90 and only in dubbels.

They also have a great section with recipes.

Thanks!

For the sugar you can just use plain table sugar. It works fine. I sometimes will use turbinado for a very slight flavor difference. The Candi Syrup riceral mentions is good and adds a very slight flavor, but the down side it that it is expensive. You can add it to the boil if you make a big enough starter. If you want to you can add it after a few days of fermentation. You can even add it in increments if you like. They all work.

For a brew with that OG you will want to make sure you aerate well. Look up the recommended starter size. Pitch the yeast in the mid 60's and hold it there for a few days, then slowly let the temp rise. You do not want to get it too hot too fast As fermentation slows try not to let the temp drop, but keep it the same or even slowly bump it up. Give it plenty of time to fully finish. A beer that big needs time to mature so leaving it in the fermenter for longer will just help it. Belgian yeasts are different animals and they cannot be rushed. Most brews you can turn around quickly, but Belgians really do need time to reach their full flavor potential.

enjoy.

I do a good portion of my brewing north of 1.070 SG, so I'm familiar with big beers. I have only done a few Belgians, and have run into stalls (WY3724) before, so I'm prepared for that--I've got my STC1000 all hooked up and ready to go . I'm less concerned with getting the ferment to finish (I can get that done) than I am with getting a good authentic flavor profile.
Unfortunately, this beer will need to be a bit rushed...the comp is first week of May, and our club will probably be doing a tasting of all the brews to decide which ones go (we need to submit one beer from 4 specified styles as a club) 3 or 4 weeks ahead of that.

Thanks for the advice!

 

[beergolf]

Wow that is a pretty fast turn around time for the tasting. It is even rushing it for the comp in the first week of May.

How are you planning to bottle it? Maybe if you keg it and bottle from there it is still pushing it but if you want to bottle condition and carb then I don't think you can have it ready for the tasting. If you club members can see the potential of the beer that is not quite ready, then maybe.

Good luck.

 

[fantomlord]

Wow that is a pretty fast turn around time for the tasting. It is even rushing it for the comp in the first week of May.

How are you planning to bottle it? Maybe if you keg it and bottle from there it is still pushing it but if you want to bottle condition and carb then I don't think you can have it ready for the tasting. If you club members can see the potential of the beer that is not quite ready, then maybe.

Good luck.

this isn't your typical type of comp...our LHBS effectively set up a showdown between our brew club and another. we'll be serving out of kegs, so at least I've got that going for me.

and yes, unfortunately, the timeline is quite a bit tighter than I would like for this type of beer...but BGSA was the other club's choice for style