Belgian Strong Ale

[aus069]

Hi All ;
Just wanted to know if anyone has brewed a Belgian Strong Ale before ?
I am currently going to brew one on thursday . My recipe is :
5kg Pils
2.2kg Wey Pils
550gm Wheat
500gm Caramunich III
140gm Aramatic Malt
100gm Caramunich I
80gm Biscuit Malt

30gm Brewers Gold @ 90min
10gm Styrian @ 15 min


Wyeast 1388 Belgian Strong Ale 2lt starter
500gm invert sugar after 3 days of fermentation


Does this sound good ? How long should I leave it in the FV ? Should I rack it into a secondary and for how long ?


Cheers
aus069

[floydmeddler]

Looks mighty good. I'm brewing a strong Belgian Ale on Tuesday too so will be good to keep in touch with you. What temperature are you planning on fermenting at?

Cheers

[EportJake]

What are you trying to achieve by adding the sugar to the FV after 3 days? I tend to just put the sugar in 10 mins from the end of the boil.
Regarding temp, I go for about 24/25degC to get some spice and fruit going on.

[DarloDave]

Adding the sugar as its mid fermenting means that the yeast doesnt go straight for the sugar and not ferment the malt sugars

[floydmeddler]

I go for about 24/25degC to get some spice and fruit going on.

24c/25c? You're tempting me... I'm using a Chimay starter. Have you ever fermented with this?

[EportJake]

24c/25c? You're tempting me... I'm using a Chimay starter. Have you ever fermented with this?

Ahhh, alas no. I've used the Belgian Golden Ale strain on 4 brews (I think its the Duvel yeast). I tried it at 20/21degC and it was ok, then the last brew I did I went for 24degC and the fruity/spiciness was much better. I've read someone on here going as high as 29degC with the Chimay.

Adding the sugar into the FV sounds like a good idea. Might give that a go too.

[floydmeddler]

24c/25c? You're tempting me... I'm using a Chimay starter. Have you ever fermented with this?

Ahhh, alas no. I've used the Belgian Golden Ale strain on 4 brews (I think its the Duvel yeast). I tried it at 20/21degC and it was ok, then the last brew I did I went for 24degC and the fruity/spiciness was much better. I've read someone on here going as high as 29degC with the Chimay.

Adding the sugar into the FV sounds like a good idea. Might give that a go too.

Yes, I've read that 29c post. Will go for 23c I think...

[aus069]

I am using Wyeast 1388 Belgian strong ale . I purchased 2 bottles of 330ml Gulden Draak which is Golden Dragon so I would have something to go by . I found it a very sweet and dry .There was no or very little fruit or spice flavours that I could detect ,but I did get a small amount of alcohol warmth from it , being a 10% beer one would expect to get it . I could not detect any hop flavours in it although I did add 10gm of Saaz as well in the 90 min boil . Currently it is sitting at 22* C and if we get some more warm weather I will be a happy little vegemite . The idea of adding the sugar over a period of days is to stop the yeast from being lazy fat barstards . If given the chance they would eat the simple sugars first . I don't want the alcohol flavour to be too dominant . I spose it is a matter of balance between the alcohol , sweetness and flavour which is what I am trying to acheive .The Weyerman Pils was suppose to be 2.2kg pale malt .

[aus069]

Well it's the third day in the temp is up to 24*C and I have just added another 250 gm of Demarara sugar.

[floydmeddler]

Cool. Will also add the sugar at different stages.

[aus069]

Well it is 6 days in and the fermentation is slowing down a bit so tomorrow I will pour in the last 250gm of demarara sugar it did get as high as 26*C and currently sitting on 24*C and smelling very nice . Can't wait to try this one doh thats right I hope I can last 3-8 mths for this to mature will keep you posted . Shame we don't have smellanet .


aus069

[aus069]

Now I am into day 17 and the ale is now ccing at 5* C and has been there for 2 days so far . The F.G. is at 1.024 I did have a taste of it , it had a nice alcohol warmth to it some sweetness and a little spice . I will bottle it on the 4/03/10 and leave it for a few months before tasting . I will enter this in the state comp in October this year and in the Belgian Beerfest comp in March next year 2011. Keep you posted .


Cheers
aus069