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Barrel of Belgium Love
Belgian Golden Strong Ale • All Grain • 8.5 gal
Got a six gallon Hungarian oak barrel for christmas, exited about making a barrel aged beer.
December 18, 2011 am 11:24am
0.0/5.0 0 ratings
Ingredients (All Grain, 8.5 gal)
- 15 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2.5 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1.1 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 2.0 oz
Styrian Goldings - 3.4 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 1.5 oz
Saaz - 4.5 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Saaz - 4.5 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 1388 Belgian Strong Ale™
Wyeast 1388 Belgian Strong Ale™
Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish.
Notes
Yeast Preference 3522 - Belgian Ardennes™ Mash in at 99 Degrees and slowly Ramp over 90 min to 3 hours to 168. Initial Gravity was 1.064 When primary finished, add dosage 1 lb (approx 2 cups) of table sugar boiled with water for 15 minutes. Made a 2 liter yeast starter using 2 cup DME and 8 cups water, 24 hours before pitching. Day 1: The brewing Days 2-7: Primary fermentation - 60 F to 82 F Days 8-29: Lagering in the barrel - 28.4 F (Starting at 42 and slowly lowering) Day 30: Bottling Days 33-47: 2 weeks maturing in warm cellars - 71 F Days 48-90: 6 weeks maturing in cold cellars - 42 F 1 Cup Corn Sugar at Priming
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: D - Belgian Golden Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.070 - 1.095 |  |
| Terminal Gravity: | 1.008 | 1.005 - 1.016 | |
| Color: | 3.3 SRM | 3 - 6 | |
| Alcohol: | 8.2% ABV | 7.5% - 10.5% | |
| Bitterness: | 24.3 IBU | 22 - 35 | |
Discussion
Fermentation notes
2012-01-25 11:23pm
On day 34, january 21 pulled Barrel out of fridge set at 42 to let finish fermenting. temp is low 60s and still bubbling strong day 38
Notes from A Pro-Brewer
2012-09-17 11:15am
Poured clear, very nice head. Slight medicinal phenol notes on the nose, but very acceptable. Wonderful pear and apple esters as well. Good carbonation. Very attenuated. Saison Dupont-like flavors. Very nice clean beer.
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