How is it tasting now that it has a little more age on it? Also do you mind posting the recipe you used for this?
Absolutely delicious! Very good, nice rich flavours, absolutely delicous.
About the recipe,
Here it is:
Recipe Type:
All Grain
Yeast:
Het Anker
Yeast Starter:
Yes
Additional Yeast or Yeast Starter:
no
Batch Size (Gallons):
5.3
Original Gravity:
1.076
Final Gravity:
1.014
Boiling Time (Minutes):
90
IBU:
20.1 Tinseth
Color:
53.3 EBC
Primary Fermentation (# of Days & Temp):
21 days 21-25C
Tasting Notes:
Really close to the original Gouden Carolus Classic
So a while back I have discovered this amazing beer called Gouden Carolus Classic and since I have been obsessed with it. I have literally spend days searching for information do's and don'ts and I finally came up with a recipe which I want to share with you guys today.
The yeast was harvested from bottles Hopsinjoor, and I really think it makes a difference in this brew, if you don't have access to this yeast, the Chimay , La Chouffe or Forbidden fruits yeast strains are supposedly good alternatives.
This recipe is for a 20Liter batch:
Fermentables:
4.7KG Belgian Pilsener Malt
0.7KG Carared Malt
0.4KG Flaked wheat
0.2KG Belgian Special B Malt
0.453KG D-240 Candi Syrup added the last minute of the boil
Mashing Schedule:
Mash in with18.5 L of 55.9C Water
Step 1 20 minutes@52C
Raise the temperature in 10 minutes to:
Step 2 20 minutes@62C
Raise the temperature in 10 minutes to:
Step 3 30 minutes@72C
Raise the temperature in 5 minutes to:
Step 4 15 minutes@77C
Drain the mash tun and sparge 2 times with 77C 5,95L water
Boil for 90 minutes and add:
Hops and spices:
15 grams Challengers flowers@ 60 minutes
15 grams Styrian Goldings flowers @ 30 minutes
7 grams of ground Coriander seeds @15 minutes
7 grams of bitter orange peel @ 15 minutes
1 whole star anise @5 minutes
Cool to 18 degrees and pitch yeast and let it rise to 21C
after 48 hours raise the temperature gradually to 25C (this yeast likes it warm)
OG:1.076
FG:1.014
The result is very close to the original Carolus, although that one is a tad sweeter, and this one is a bit more comples, for my second clone attempt I will use cassonade sugar instead of the d-240 and add a bit more anise(or boil it longer)
But all in all a very nice beer as it is!