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Old Man of the Woods
Belgian Dark Strong Ale • Extract • 5 gal
Fell in love with the Belgian Ardennes yeast in a series of saisons. The sweet-sour fruitiness seemed like it would go well with something like a Rochefort 10 clone.
February 3, 2011 am 01:15am
5.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 0.5 lbs
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 1 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- 0.5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 0.5 lbs
Aromatic Malt; Briess
Aromatic Malt; Briess
Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.5 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 5 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1 lbs
Belgian Candi Syrup; Dark Candi Inc.
Belgian Candi Syrup; Dark Candi Inc.
Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.
- 1 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 lbs
Candi Sugar Amber
Candi Sugar Amber
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.
- 0.75 oz
Czech Saaz - 5.0 AA% pellets; boiled 60 min
Czech Saaz
Very mild. 'Noble'.
- 0.75 oz
Czech Saaz - 5.0 AA% pellets; boiled 30 min
Czech Saaz
Very mild. 'Noble'.
- 0.5 oz
Corriander seeds - crushed in vodka tincture and added to secondary (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.
-
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
Amber candy sugar was actually palm sugar.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.087 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.024 | |
| Color: | 25.3 SRM | 12 - 22 | |
| Alcohol: | 9.6% ABV | 8% - 11% | |
| Bitterness: | 23.2 IBU | 20 - 35 | |
Discussion
3 month update
2011-08-22 12:49am
After 3 months (post bottling), the brew is quite sweet with low-to-medium carbonation. There is a decidedly 'sugary' flavor that tastes something like eating a mouthful of dark-brown sugar or burnt cotton candy. As it ages, I expect the carbonation to increase as the beer dries out some. There is a mild metallic note that has showed up, but I find that this is common to many Belgian-yeast brews. It goes away with aging. For faster results next time, I will aerate before pitching.
Getting much better
2011-11-09 10:41pm
This brew is aging beautifully, but it is obvious that it still has some way to go. The sugary note is now gone, the carbonation is at a good level and the "Belgian-character" has toned down some. The unique citric-fruit-character of the Ardennes yeast is starting to come about finally - which is the reason why we use this yeast. A raisin note has developed and there is a subtle chocolate-touch. Alcohol burn is still a bit rough. I expect the roast-grain and chocolate to increase along with the mild citric-acid type note. The alcohol burn will fade of course. The Ardennes yeast may not be the ideal choice for a Rochfort 10 clone, but it is a fine yeast for any Belgian brew. I might consider adding just a few oak chips to the next batch.
1.5 years in update
2013-02-17 3:54pm
The brew is finally at its apex. The Ardennes yeast has built a beautiful character including the hoped for, sweet-sour notes and rich, red fruit. The color is somewhat lighter than noted in the stats here, but I don't mind Kool-Aid red in a brew. This is far more reminiscent of De Dolle Oer-Bier than a Rochefort 10. The alcohol is nice a subtle now making this really quite drinkable. Probably the best home-brewed Belgian Dark-Strong I have ever had and certainly one of the best I have brewed. Yum!
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