Belgian Golden Strong Ale

08 July 2007 @ late evening | Comments (0)

Since this recipe was fairly successful the first time around, I will focus on tweaking small aspects of the recipe in order to improve upon the original.

Recipe

  • Style: Belgian Golden Strong Ale
  • Type: All grain
  • Batch size: 6 gal
  • Color: 6 SRM SRM 6
  • Bitterness: 31 IBU
  • OG: 1.076
  • FG: 1.014
  • ABV: 8.3%
  • BU/GU: 0.41
  • Mash: Single infusion (153°F/168°F)
  • Efficiency: 75%
  • Boil: 75 min
  • Yeast: Belgian golden ale (WLP570)
  • Grain/Sugar:
    • 12 lb Pilsner malt (Belgian)
    • 1.8 lb Candi sugar (clear)
    • 1.0 lb CaraVienne
    • 0.5 lb Cara-Pils
  • Hops:
    • 1.0 oz Styrian Goldings (pellet, 75 min)
    • 1.0 oz Hallertauer (pellet, 60 min)
    • 0.75 oz Czech Saaz (pellet, 20 min)
    • 0.5 oz Hallertauer (pellet, 0 min)
    • 0.5 oz Styrian Goldings (pellet, 0 min)
  • Extras
    • 0.5 oz Sweet orange peel (5 min)

Process

A single infusion at or below 153F was used with this recipe in order to keep the beer from finishing too sweet and primary fermentation was kept between 70F-72F. High temperatures promote the production of strong esters and fusel alcohols, which can serve to make such a high alcohol beer seem too hot or harsh, so try to keep your temperature constant.

In a future version of this batch, I’d like to try using a slightly milder yeast, such as Abbey or Trappist (or some combination), as well as perhaps using wine yeast during bottle conditioning to contribute a smooth, delicate fruitiness.

Result

Well, this batch finally taught me the lesson most brewers learn with regards to yeast starters: they are necessary if you want healthy, consistent fermentations. Normally I just shake the hell out of the carboy and pitch 2-3 vials of liquid yeast, depending on gravity and whether making an ale or lager, using no starter. Four days into primary, yeast activity was well below normal and the inch or two of krausen was slowly disappearing.

What is most likely is that I witnessed the yeast leave lag phase, wake up just a bit, then settle back down after depleting their glycogen (carbohydrate energy reserves). On the third day, I procured a hefty 2000mL Erlenmeyer flask in which to make a starter and pitched the actively fermenting yeast about 24 hours later.

July 11, 2007: Fermentation seems very sluggish, perhaps stuck.

July 23, 2007: Kegged, but still awaiting judgement. This turned out decidedly different than the first time around, mainly due to whatever problems occurred during fermentation.

October 9, 2007: Quite hazy, most likely from bacterial contamination, which would explain the angry yeasties. What’s funny about this style is that no matter how funky it gets, it’s still drinkable. Not my best; not my worst.

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