- Recipe Type
- All Grain
- Yeast
- Wyeast 1388
- Yeast Starter
- 2.5L
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.105
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 90
- IBU
- 23
- Color
- 19
- Primary Fermentation (# of Days & Temp)
- 34
- Tasting Notes
- Full body, fruity, Belgian-y, strong but doesn\\'t taste it
Amt Name Type # %/IBU
10 lbs 5.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 53.4 %
3 lbs 10.4 oz Pilsner (2 Row) UK (1.0 SRM) Grain 2 18.8 %
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 3 5.2 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 4 2.6 %
8.0 oz Special B Malt (180.0 SRM) Grain 5 2.6 %
4.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6 1.3 %
4.0 oz Caramunich Malt (56.0 SRM) Grain 7 1.3 %
0.75 oz Northern Brewer [9.50 %] - Boil 90.0 min Hop 10 19.9 IBUs
0.50 oz Fuggles [4.50 %] - Boil 15.0 min Hop 11 2.9 IBUs
1 lbs 13.9 oz Candi Sugar, Amber (35.0 SRM) Sugar 8 9.7 % **Created using table sugar, lemon juice and boiling at specific temps for 30 mins, cooling, breaking, etc. color very much estimated.
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 9 5.2 %
1.0 pkg Belgian Strong Ale (Wyeast Labs #1388) [2000.00 ml] Yeast 12 -
Beer Profile
Est Original Gravity: 1.105 SG Measured Original Gravity: 1.105 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 12.3 % Actual Alcohol by Vol: 12.2 %
Bitterness: 22.9 IBUs Calories: 367.3 kcal/12oz
Est Color: 19.1 SRM
Mashed at 152 for 60 minutes
--------------
I made what I thought would be 2lbs of candi sugar, but it wound up being less because I got some stuck on my wax paper, ugh, next time I use a silicon mat to cool it. So added table sugar to top it up, and it worked fine. All sugars went in during the boil (late in boil).
I pitched at 65f, 7 hours later had a good inch of krausen on it. Let it ramp it's temp up to 72 then held it here in fermentation chamber. Down to 1.050 after 2 days!
Let is stay at 72f until day 12, ramping up to 76f as fermentation was slowing. Stopped and started dropping around day 18, so let the temps go down and then crashed it to 38f for the next week or so.
Kegged and bottled from the kegs, carb level was too low on this unfortunately I should have let it ride longer in the keg.
The taste is awesome, and at 12% it packs a whollop, but so drinkable after only 2.5 months since creation. The color is too light for a Gulden Draak true clone, and this isn't 'fruity' enough to be a true clone, also it's about 2% too strong.
But it's a heck of a beer and I'm happy to put this recipe here as my first contribution to the database.
10 lbs 5.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 53.4 %
3 lbs 10.4 oz Pilsner (2 Row) UK (1.0 SRM) Grain 2 18.8 %
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 3 5.2 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 4 2.6 %
8.0 oz Special B Malt (180.0 SRM) Grain 5 2.6 %
4.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6 1.3 %
4.0 oz Caramunich Malt (56.0 SRM) Grain 7 1.3 %
0.75 oz Northern Brewer [9.50 %] - Boil 90.0 min Hop 10 19.9 IBUs
0.50 oz Fuggles [4.50 %] - Boil 15.0 min Hop 11 2.9 IBUs
1 lbs 13.9 oz Candi Sugar, Amber (35.0 SRM) Sugar 8 9.7 % **Created using table sugar, lemon juice and boiling at specific temps for 30 mins, cooling, breaking, etc. color very much estimated.
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 9 5.2 %
1.0 pkg Belgian Strong Ale (Wyeast Labs #1388) [2000.00 ml] Yeast 12 -
Beer Profile
Est Original Gravity: 1.105 SG Measured Original Gravity: 1.105 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 12.3 % Actual Alcohol by Vol: 12.2 %
Bitterness: 22.9 IBUs Calories: 367.3 kcal/12oz
Est Color: 19.1 SRM
Mashed at 152 for 60 minutes
--------------
I made what I thought would be 2lbs of candi sugar, but it wound up being less because I got some stuck on my wax paper, ugh, next time I use a silicon mat to cool it. So added table sugar to top it up, and it worked fine. All sugars went in during the boil (late in boil).
I pitched at 65f, 7 hours later had a good inch of krausen on it. Let it ramp it's temp up to 72 then held it here in fermentation chamber. Down to 1.050 after 2 days!
Let is stay at 72f until day 12, ramping up to 76f as fermentation was slowing. Stopped and started dropping around day 18, so let the temps go down and then crashed it to 38f for the next week or so.
Kegged and bottled from the kegs, carb level was too low on this unfortunately I should have let it ride longer in the keg.
The taste is awesome, and at 12% it packs a whollop, but so drinkable after only 2.5 months since creation. The color is too light for a Gulden Draak true clone, and this isn't 'fruity' enough to be a true clone, also it's about 2% too strong.
But it's a heck of a beer and I'm happy to put this recipe here as my first contribution to the database.