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Stolen Rouge
Belgian Golden Strong Ale • Extract • 5 gal
Just made this monster. I'm going to let it primary for three weeks, secondary for 3 weeks, and tertiary on the 9 pounds of cherries for a month before letting it sit in the bottles for 6 months while I am away. It should be an amazing welcome home present!
October 1, 2010 pm 11:27pm
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- .25 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- .125 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .25 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 10 lbs
Premier Gold Liquid
Premier Gold Liquid
A light- to medium-bodied lager or ale of yellow to gold color.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 2 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- .75 lbs
Invert Sugar
Invert Sugar
Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.
- 2 oz
Styrian Goldings - 6.0 AA% pellets; boiled 30 min
Styrian Goldings
Mild, pleasant.
- .5 oz
Saaz - 5.0 AA% pellets; boiled 2 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 9 lb
Cherries (pureed) - (omitted from calculations)
Cherries (pureed)
Cherries are shiney red to purple, plumb shaped fruits. A distant relative of the plumb.
- 1 oz
Orange Peel (dried) - (omitted from calculations)
Orange Peel (dried)
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
-
White Labs WLP550 Belgian Ale
White Labs WLP550 Belgian Ale
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: D - Belgian Golden Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.106 | 1.070 - 1.095 |  |
| Terminal Gravity: | 1.016 | 1.005 - 1.016 | |
| Color: | 14.6 SRM | 3 - 6 | |
| Alcohol: | 12.1% ABV | 7.5% - 10.5% | |
| Bitterness: | 27.1 IBU | 22 - 35 | |
Discussion
just a comment
2010-10-02 5:00pm
Sounds awesome! Please post you're first taste.
Update
2010-10-21 6:42pm
I moved this beer into a secondary with a fresh dose of yeast last night. It smelled great and I can't wait for it to be done... in about 8 months
Very good, just not what I was expecting...
2011-08-02 2:09pm
The beer came out very good but not very cherry, like Kasteel Rouge. It has a fruity flavor to it but not overly so. With that being said if I pored it for you in a glass and said try this (like I have for a few of my buddies) you would probably like like it a lot, they all said it was very good and really liked the flavor. It's got a great body to it and a dark red color. If you plan to brew this, two things I would strongly recommend are make sure the cherries you use are puree not chunks and use more than I did, possibly use more juice also. More on the beer... It has a great head, good mouth feel, good nose and great taste. If you have any other questions please feel free to ask.
Post a Comment
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