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Belgian Golden Ale

Post #1 made 12 years ago
by WilliamH
This is my third BIAB, and I think it turned out pretty well! I'm still waiting for it to finish conditioning in the bottle, but from what I tasted as I was bottling, it turned out pretty good! I use a 7.5 gallon turkey fryer from walmart for my home brew and this yielded about 5.5 gallons.

MASH:
3.5 lb Pilsner
3.25 lb Maris Otter Pale
0.5 lb Carapils
0.5 lb Flaked Oats
0.25 lb Wheat Malt

BOIL:
60 min - 1.5 oz saaz
5 min - 0.5 oz saaz
5 min - 1 lb Belgian Candy Syrup - amber/brown

Yeast: Bavarian Wheat 3638 (if this isn't available, just about any traditional hefeweizen yeast should work)
Fermentation Temperature: 70 degrees (more or less)
Original Gravity: 1.047
Total IBU's: 22.59
Colour (EBC): 10
Mash Length (mins): 60
Boil Length (mins): 60
Your Vessel Type (Pot/Keggle/Urn): 7.5 gallon pot
Source/Credits: Brainless Belgian (by Epic Brewing) inspired

Next time, I'm going to add another couple pounds of table sugar to up the OG. This one turned out pretty good, but I think it could stand to have a bit more kick to it. I might even try adding a bit more Candy Syrup... not sure yet! Any thoughts are welcome. I made this recipe myself. I drank a glass of Epic's Brainless Belgian about three days before my brew day. Loved it. Read up on it. Tried to clone it. This seems to taste a little different, but I'm still happy with it. I'll post an update in a couple weeks once it's done conditioning.

Post #2 made 12 years ago
by mally
Just a thought - you could always mash a little longer, & raise temps for mashout as this may help you with a couple more gravity points. :dunno:
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
    • SVA Brewer With Over 100 Brews From Great Britain

Post #3 made 12 years ago
by shibolet
[quote="WilliamH"][/quote]

nice,
a few comments,
1.047 is quite low for a Belgian, i would say aim for 1.055-1.065
candy syrup is sugar. and 1 lb sounds like plenty. i recommend adding the simple sugars to the ferment, not the boil. usually about 2-3 days into the active fermentation.

also, Bavarian Wheat yeast is hardly Belgian. but go for it if it tastes good to you.
Last edited by shibolet on 18 Mar 2013, 21:22, edited 2 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #4 made 12 years ago
by HbgBill
Yes, the BJCP guidlines for this show up to 20% sugar.. You might check THIS for some notes. Also, some of the related brews in this umbrella style might give you some good indicators for grains and yeast.

THIS might be another good reference as a comparison. I think the replies to this guy's recipe are much worth noting. Especially, if you can get Denny to agree... He is really a good resource.
Last edited by HbgBill on 18 Mar 2013, 22:16, edited 2 times in total.
Bill
Hop Song Brewing-Santa Rosa, California

Post #5 made 12 years ago
by WilliamH
Very cool! Thanks for the thoughts, guys! The OG on this did come out quite a bit lower than I was hoping. My first couple brews, the OG came out way higher, so I'm still trying to get the hang of accurately calculating that.

I hadn't thought of adding the syrup during fermentation! I'll do that next time.

Yeah, the bavarian yeast was really just because I wanted its specific flavors in the beer, rather than it being a more accurate belgian brew.

Post #6 made 12 years ago
by GuingesRock
shibolet wrote:i recommend adding the simple sugars to the ferment, not the boil. usually about 2-3 days into the active fermentation.
With priming sugar, I always thought you had to heat the sugar up with water to make sure it was sanitized. I always wondered if that was really necessary :?:

You are adding sugar to bump up the FG, three days into the ferment, when there is alcohol present. The alcohol might help to prevent infection from the sugar :?:

Thanks
Last edited by GuingesRock on 19 Mar 2013, 00:06, edited 2 times in total.
Guinges

Post #7 made 12 years ago
by shibolet
GuingesRock wrote:
shibolet wrote:i recommend adding the simple sugars to the ferment, not the boil. usually about 2-3 days into the active fermentation.
With priming sugar, I always thought you had to heat the sugar up with water to make sure it was sanitized. I always wondered if that was really necessary :?:

You are adding sugar to bump up the FG, three days into the ferment, when there is alcohol present. The alcohol might help to prevent infection from the sugar :?:

Thanks
I usually do heat my priming sugar in some water (in the microwave oven) to sanitize it.
as for sugar i add to the fermenter, i cook it in a saucepan for 10 minutes to make sure i kill all the nastiest and than i add it to the fermenter. the premise it that the yeast prefer simple sugars over maltose and will consume those first if they are available up front. therefor, by adding them later, your force the yeast to eat up the complex sugars before they get fat and lazy.
Last edited by shibolet on 19 Mar 2013, 16:37, edited 2 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
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