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Golden First Strong Ale
Belgian Golden Strong Ale • Extract • 5.5 gal
Attempt to make a Belgian Strong Ale by reading guidlines and picking my extracts/hops/etc.
December 23, 2005 pm 07:31pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 8 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 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 oz
Galena - 12.0 AA% pellets; boiled 60 min
Galena
Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.
- .5 oz
Cascade - 5.4 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .75 oz
Hallertau - 4.1 AA% pellets; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
White Labs WLP570 Belgian Golden Ale
White Labs WLP570 Belgian Golden Ale
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will
Notes
Started 12/28/05 - used a 2 day starter. Fermented around 74F, lag was 6-8 hours. 2 Days into, reached 78 for 8 hours, then kept at 74-75 for 7 days. Transfered into 2nd fermentor for 13 days, been 71-72 for this period. Priming for med-high carbination, waiting 2 weeks at 70F then cold conditioning for 1 month at least around 60-65F.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: D - Belgian Golden Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.080 | 1.070 - 1.095 |  |
| Terminal Gravity: | 1.012 | 1.005 - 1.016 | |
| Color: | 5.3 SRM | 3 - 6 | |
| Alcohol: | 9.0% ABV | 7.5% - 10.5% | |
| Bitterness: | 32.1 IBU | 22 - 35 | |
Discussion
Brew Report
2006-01-19 10:54am
I brewed this 12/28/2005 and bottled on 1/17/2006. The FG was 1.013, OG 1.083 for 9.3% Alc/Volume. I taste the beer from the end of wort cooling and at each Hydro test to get an idea of how the beer is changing. When fermenting reached 78 degF for 8 hours (average 74) many esters and phenolics are produced. After 7 days, the Gravity was 1.027 and I transfered to a secondary. The yeast likes to suspend, so the secondary formed a small yeast cake as fermentation continued. 5 days later, the G was 1.021. The tastes seem to be falling into style and after a good condition, I believe it will be tasty. Even at bottling, the hydro sample was banna/pear like with clove. The phenolics were a little peppery but not hot. The alcohol is there, but not nose burning. Warms slightly in the end, but melds with the aroma well. I can honestly say I look forward to the bottle conditioning. I'll give another report then, and hopefully anyone who likes a belgian style will find this one tasty.
Brew Update
2006-02-07 9:49pm
I have found this to be tasty and strong, but doesn't let you know until standing is needed... The pheynolics make it a little more bitter, so I should take down the bittering a little. I like it and hope you will too.
Brew Turnout
2006-02-22 1:41am
I had the local brew club taste and they liked it very much. It doesn't have a lot of the peppery part of phenolics as other strong golden ales, but it doesn't have to have em. Its Belgian style and very drinkable if you like Belgians. I hit 78F with White Labs Golden Ale Yeast. I'd recommend keeping it at 78 for 5 days or let it slowly drop to 75 over the primary. I thought to change the hops, but don't for this recipe. Hope you like!
How was it?
2007-01-28 10:36pm
Irayd: I like your recipe. So tell me, what was your final assessment of it? Did you like the beer? Did it improve/worsen with age?
TurnOut
2007-01-29 9:44am
Increase the extract by 1 pound to make 9 total. The first time, it was a little too phenolic. This beer is very dependant on the yeast for all characteristics. I used 1 day of starter growth, then pitched around 65F and let the yeast rise uncontrolled. It hit 78 on the 3rd day for 8 hours. I let the temp drop slowly and on the 5th day it was around 73. I maintained 73 for about a week. This yeast keeps on working, so I racked to a secondary when gravity was around 1.030 and it continued to work for 4 weeks at 73. A Third racking prob. would have been ok, after a total of 6 weeks in the secondary, it cleared (painted the sides) up and FG was 1.014 from 1.088 The second batch had peppery phenols, and lovely esters balanced out well. It seems sweet at the start, and by bottling at 3 volumes of co2, effervescent. It finishes dry with a little bit of hop bitterness at the end that disapears. Very smooth and dangerous.
More questions
2007-01-30 10:40pm
So Irayd, if I brew this, I'm going to ferment in my basement which in the winter is at ab 61-63 F. Think that'll be a problem? I'm assuming you used a blow off tube as well? Why would up boost up the fermentables by 1 lbs? How long was it bottle conditioned before you tried it?
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