rjstew
Well-Known Member
This may seem odd, but I'm going for a "port wine'esque" Belgian Dark Strong Ale to drink in the cold of winter. I received 8oz of Mosaic hops for an IPA I'm planning to brew and noticed one of the flavor notes was "berry". That got me thinking that if I were to use an aroma hop that had berry characteristics, it would add a subtle grape/wine note. I'm also using Wyeast 1214 to accentuate the fruitiness. I've read that golden naked oats also impart a berry flavor.
I did some research and it looks like Pacific Gem has the berry qualities I'm looking for. It also tends to impart an oaky flavor, which would be perfect to compliment the port wine theme. However, the reviews of the hop contrast quite a bit with some people loving it and others absolutely hating it, finding it to add a strange flavor.
Does anyone have any experience with this hop and have any input on how it would do in a Belgian Dark Strong Ale?
As for the sugar, will it make a difference if I use dextrose vs. amber Belgian candi sugar? I've read that dextrose is more commonly used in Belgian beers now in place of candi sugar.
Please feel free to critique the overall recipe as well.
Fermentables
Fermentable Amount Use PPG Color
Golden Naked Oats (UK) 2.0 lb 6 % Mash 33 10 °L
Chocolate (UK) 7.0 oz 1 % Mash 31 337 °L
Special B (BE) 7.0 oz 1 % Mash 34 115 °L
CaraMunich (BE) 0.75 lb 2 % Mash 33 50 °L
Dextrose (Corn Sugar) 1.0 lb 3 % Boil 46 0 °L
Aromatic (BE) 1.0 lb 3 % Mash 38 33 °L
Biscuit (BE) 1.0 lb 3 % Mash 35 23 °L
Pale 2-Row (US) 7.0 lb 22 % Mash 36 2 °L
Maris Otter Pale (UK) 17.0 lb 55 % Mash 38 4 °L
Hops
Hop Amount Time Use Form AA
Mount Hood (US) 1.25 oz 60 min Boil Pellet 6.5%
Pacific Gem (NZ) 2.5 oz 10 min Boil Pellet 14.6%
Pacific Gem (NZ) 2.5 oz 0 min Boil Pellet 14.6%
Yeasts
Name Lab/Product Attenuation
Belgian Abbey Wyeast 1214 76.0%
Predicted Stats
Batch Size 9.0 gal
Boil Time 90 min
Efficiency70.0%
1.090 OG
1.022 FG
30 IBU
9.0% ABV
19 SRM
0.34 IBU/OG
I did some research and it looks like Pacific Gem has the berry qualities I'm looking for. It also tends to impart an oaky flavor, which would be perfect to compliment the port wine theme. However, the reviews of the hop contrast quite a bit with some people loving it and others absolutely hating it, finding it to add a strange flavor.
Does anyone have any experience with this hop and have any input on how it would do in a Belgian Dark Strong Ale?
As for the sugar, will it make a difference if I use dextrose vs. amber Belgian candi sugar? I've read that dextrose is more commonly used in Belgian beers now in place of candi sugar.
Please feel free to critique the overall recipe as well.
Fermentables
Fermentable Amount Use PPG Color
Golden Naked Oats (UK) 2.0 lb 6 % Mash 33 10 °L
Chocolate (UK) 7.0 oz 1 % Mash 31 337 °L
Special B (BE) 7.0 oz 1 % Mash 34 115 °L
CaraMunich (BE) 0.75 lb 2 % Mash 33 50 °L
Dextrose (Corn Sugar) 1.0 lb 3 % Boil 46 0 °L
Aromatic (BE) 1.0 lb 3 % Mash 38 33 °L
Biscuit (BE) 1.0 lb 3 % Mash 35 23 °L
Pale 2-Row (US) 7.0 lb 22 % Mash 36 2 °L
Maris Otter Pale (UK) 17.0 lb 55 % Mash 38 4 °L
Hops
Hop Amount Time Use Form AA
Mount Hood (US) 1.25 oz 60 min Boil Pellet 6.5%
Pacific Gem (NZ) 2.5 oz 10 min Boil Pellet 14.6%
Pacific Gem (NZ) 2.5 oz 0 min Boil Pellet 14.6%
Yeasts
Name Lab/Product Attenuation
Belgian Abbey Wyeast 1214 76.0%
Predicted Stats
Batch Size 9.0 gal
Boil Time 90 min
Efficiency70.0%
1.090 OG
1.022 FG
30 IBU
9.0% ABV
19 SRM
0.34 IBU/OG