In Brughes - Dark Golden Belgian Strong Ale

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saq

Well-Known Member
Joined
Jun 26, 2008
Messages
783
Reaction score
49
Location
Tucson
Recipe Type
Partial Mash
Yeast
WLP570
Yeast Starter
1L
Batch Size (Gallons)
3.5
Original Gravity
1.093
Final Gravity
1.019
Boiling Time (Minutes)
60
IBU
21
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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saq

saq

Well-Known Member
Joined
Jun 26, 2008
Messages
783
Reaction score
49
Location
Tucson
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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