Recipe Search

  • Find recipes that are:



    Containing the ingredient(s):





    Containing the text:


    Sorted by:



Products

  • Favorite
  • Discuss
  • Subscribe
Golden Doobie

Golden Doobie

Belgian Golden Strong Ale • All Grain • 5.5 gal

highwaytoale

My first time using Wyeast 3522.

December 12, 2010 pm 01:00pm

4.0/5.0 1 rating

Ingredients (All Grain, 5.5 gal)

  • 1 lbs Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 10 lbs German 2-row Pils

    German 2-row Pils

  • 0.5 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 0.5 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 0.5 lbs Belgian Caravienne

    Belgian Caravienne

    Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.

  • 0.5 lbs German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • 1 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.

  • 0.5 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 1 oz Cascade - 5.2 AA% whole; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Mt. Hood - 5.2 AA% whole; boiled 30 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • 1 oz Mt. Hood - 5.2 AA% whole; boiled 15 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • 1 oz Cascade - 5.2 AA% whole; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 tsp Irish Moss - last 15 mins of boil (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 1 oz Black Peppercorns - last 15 mins of boil (omitted from calculations)

    Black Peppercorns

    Peppercorns are the berries of a tropical vine. They have a warm pungent slightly nutmeg flavour and a hot, biting taste.

  • 1 oz Orange Peel (dried) - (sweet) last 15 mins of boil (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.

  • 1 oz Corriander seeds - last 15 mins of boil (omitted from calculations)

    Corriander seeds

    Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

  • 1 tbsp 5.2 pH Stabilizer - during mash -in (omitted from calculations)

    5.2 pH Stabilizer

    Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.

  • Wyeast 3522 Belgian Ardennes™

    Wyeast 3522 Belgian Ardennes™

    One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.

Notes

Hops used were a home grown mixed-bag of the 2 varieties, so AA% used is an average. BG = 1.050 OG = 1.071 FG = 1.009 ABV = 8.1%

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: D - Belgian Golden Strong Ale

Range for this Style
Original Gravity: 1.071 1.070 - 1.095
Terminal Gravity: 1.011 1.005 - 1.016
Color: 10.8 SRM 3 - 6
Alcohol: 7.9% ABV 7.5% - 10.5%
Bitterness: 37.5 IBU 22 - 35

Discussion

highwaytoale

Looks promising

2010-12-12 1:04pm

I'll be interested to see what the 3522 does to it. The wort had a nice sweet-n-spicy thing going on as it went to primary. I will make updates as it progresses.

highwaytoale

Update

2011-01-08 5:14pm

Bottled today after one week of primary and three weeks in a secondary. It tasted amazingly smooth for how big it is. There's a definite Belgian funk from the 3522, but it's more dry and slightly tart instead of the fruit you get from 1214. There is also a hint of sweetness from the orange peel up front, but then it dries out and finishes clean. I'm hoping the peppercorns and corriander come out a bit more after aging.

Post a Comment

Subscribe to this discussion.

Recently Added

Recently Reviewed

  • Fuggle Dee Dum

    Fuggle Dee Dum

    Special/Best/Premium Bitter : All Grain

    JJef14

    Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...

    craig 20L strike and 25L boil? How long for the mash - 60mins?

    2024-11-15 6:03pm

  • Spotted Tongue 2024 Summer Saison

    Spotted Tongue 2024 Summer Saison

    Saison : All Grain

    Old Man Stan

    Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.

    Old Man Stan Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...

    2024-10-26 7:15pm

  • Spotted Tongue Toasted Blonde

    Spotted Tongue Toasted Blonde

    Blonde Ale : All Grain

    Old Man Stan

    Does adding toasted bread to the mash affect outcome?

    Old Man Stan The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...

    2024-10-26 7:05pm

Tools | Recipes | My Stuff | Store | Account | Support
BeerTools Forum | Privacy | Terms of Service

© Copyright 1999-2025 BeerTools LLC. All rights reserved.