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Spinal Tap Ale
Belgian Dark Strong Ale • Partial Mash • 5 gal
submitted to State Competition after only 4 weeks old. Comments: "Hop aroma too high" "Malt flavor is accentuated by fruitiness" "Thin in body" "reminds me more of a Saison" "Hop bitterness way too high" "orange zest flavor" - from yeast I presume. I'll give it a couple years, and resubmit to another competition. I think this was way too young to send in.
September 12, 2008 pm 02:32pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 16.00 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 0.25 lbs
Belgian Special B
Belgian Special B
- 0.75 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1.00 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 0.50 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.625 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.
- 0.50 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.50 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.
- 1.00 lbs
Maple Syrup
Maple Syrup
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
- 0.3125 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.
- 2.00 oz
Styrian Goldings - 2.6 AA% whole; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 1.00 oz
Saaz - 3.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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
-
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
I doubt I will make it to 68% efficiency, but it'll be fun trying! I think I only got to about 54% efficiency because my gravity only came to 1.080. I'm adding the DME and some extra sugars to bump it up some.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.089 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.024 | |
| Color: | 18.3 SRM | 12 - 22 | |
| Alcohol: | 9.8% ABV | 8% - 11% | |
| Bitterness: | 24.0 IBU | 20 - 35 | |
Discussion
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