Hello fellow brewers...
I was curious if my Belgian Strong Golden ale is tasting like it should so I thought I would ask you guys. This is the first Belgian ale for me and I haven’t had a Belgian ale since I visited Europe in 1993 and can’t remember how they taste. I researched several recipes on-line and concocted one of my own based on all the ideas. Here is a little info about the brew.
Since I couldn’t find any Styrian Goldings locally I used 2 oz Fuggle (4.1 Alpha) for bitter (60 min) and 1oz Saaz (3.6 Alpha) for Flavor and Aroma. (10 min). There were 13lbs of grains which consisted of Belgian 2-row (82%) and Caramel 20L (18%) mashed at 153deg for 60 min. I used 4.2gal mash volume and used a double batch sparge (15 min each sparge before runout) to attain 7.0gal pre-boil volume for a 60 min boil.
Starting SG was 1.072 and I used 2 vials of WhiteLabs WLP570 at 64deg for 2 weeks. I racked off sediment when SG was 1.025. Raised temp to 70deg for 5 days and racked into keg at SG 1.010 for cold conditioning of 21 days.
Current taste before placing into a keg for cold conditioning has some subtle bubblegum, banana and a little clover with a little overarching malt flavor. Hops are not to high (IBUs were suppose to be around 32 but the beer doesn’t taste like it is that high) but the flavor is there. I love the spice aroma and flavor. And there is a subtle alcohol taste. Preliminary ABV measurements would have placed it around 7.9 - 8.2%
Is this close to what a Belgian Strong Golden ale is suppose to taste like?
Thanks for any opinions, comment or help you can lend.
TripHops
I was curious if my Belgian Strong Golden ale is tasting like it should so I thought I would ask you guys. This is the first Belgian ale for me and I haven’t had a Belgian ale since I visited Europe in 1993 and can’t remember how they taste. I researched several recipes on-line and concocted one of my own based on all the ideas. Here is a little info about the brew.
Since I couldn’t find any Styrian Goldings locally I used 2 oz Fuggle (4.1 Alpha) for bitter (60 min) and 1oz Saaz (3.6 Alpha) for Flavor and Aroma. (10 min). There were 13lbs of grains which consisted of Belgian 2-row (82%) and Caramel 20L (18%) mashed at 153deg for 60 min. I used 4.2gal mash volume and used a double batch sparge (15 min each sparge before runout) to attain 7.0gal pre-boil volume for a 60 min boil.
Starting SG was 1.072 and I used 2 vials of WhiteLabs WLP570 at 64deg for 2 weeks. I racked off sediment when SG was 1.025. Raised temp to 70deg for 5 days and racked into keg at SG 1.010 for cold conditioning of 21 days.
Current taste before placing into a keg for cold conditioning has some subtle bubblegum, banana and a little clover with a little overarching malt flavor. Hops are not to high (IBUs were suppose to be around 32 but the beer doesn’t taste like it is that high) but the flavor is there. I love the spice aroma and flavor. And there is a subtle alcohol taste. Preliminary ABV measurements would have placed it around 7.9 - 8.2%
Is this close to what a Belgian Strong Golden ale is suppose to taste like?
Thanks for any opinions, comment or help you can lend.
TripHops