Belgian GOLDEN STRONG Ale | Grain to Glass | Classic Styles
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- čas přidán 13. 07. 2024
- In this video, I revisited one of the very first styles of beer I ever tried to brew back when I started brewing many years ago. The Golden Strong Ale and the Trappist-style Tripel have a lot in common, both being strong golden Belgian beers but there are key differences between them. Golden Strong Ales tend to be less malt-complex, slightly more bitter, drier and more heavily carbonated. They are surprisingly simple beers to construct but have a relatively precise fermentation schedule that gives them their characteristic dryness. I had a great time brewing this beer and the result was a dangerous blonde ale that is quite drinkable and has all the multilayered complex flavor that Belgian yeast delivers!
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Recipe on Brewfather: share.brewfather.app/UrD5E4u8...
Recipe for 5.5 gallons, your efficiency may vary:
"Homewrecker"
7.7% ABV 27 IBU
13 lb Belgian Pilsner (89.6%)
1.5 lb Table Sugar (10.4%)
Mash at 150 F for 60 min
Water (ppm): Ca: 37, Mg: 7, Na: 65, SO4: 69, Cl: 111, HCO3: 36
70 minute boil:
3 oz (84g) Spalt (3.2% AA) - 70 min
OG: 1.065
1 starter or 2 packets of Safbrew T-58 dry yeast
Ferment at 65 F (18 C) ramping up temperature by 1 F (0.5 C) per day until 80 F
FG: 1.007
Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
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0:00 Intro and Welcome
1:03 Style Description and Approach
2:24 Recipe
7:43 Mash and Lauter
10:26 Boil
12:57 Fermentation Plan and Yeast Pitch
15:33 Fermentation Follow-Up
16:48 Pour and Tasting Notes
21:55 Issues and Improvements
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#belgian #golden #homebrew - Jak na to + styl
Home wrecker because it's a dangerous blonde.....😂 perfect
Cheers Steve
Haha I chuckled when I thought of this one too, cheers Jesse!
Made this beer a month ago.Cracked one open tonight and have to say I’m really impressed.Really nice and clean some great Belgian flavours and malty backnote.Great recipe.Good job!
Thanks for sharing
Wow, that's fantastic! Thanks for letting us know how it turned out - I'm really glad you enjoy the beer!
Amazing beard and amazing clean shaven look! And the beer looks great too! Thanks for posting the video!
Belgian beer is what got me back into brewing after taking a 20 year break. I love them and that one looks yummy. I just kegged a similar beer, like a Leffe style and it tastes awesome uncarbonated. I had an OG of 1.070 and an amazing FG of 1.008 after fermenting 9 days at 70 deg. The only thing I did different is add the sugar after 2 days of fermenting. The fermenter temp was 78 deg in a 70 deg ambient room. Belgian yeast is impressive.
Perfect timing! My wife was just asking me to brew one. Thanks!
No problem! Hope it goes well for you!
THATS!!!! A nice looking beer man.
Love Belgian beers, got me into the whole beer thing also. Great video 👍🏻👍🏻
🍺🍺cheers
Thanks! It was lots of fun to brew, cheers!
I love the Belgian glag in the beginning
Love your videos, congrats on the new baby! I know this video precedes your trip to Belgium a year or so ago, so you may already now know; the beer Duvel is pronounced Doo-vul, not doo-Velle. I was fortunate to learn about Belgian beers by working for a Belgian company for over 10 years. Cheers
Loove La Chouffe. Will need to try to brew one of these.
Nice it seems like you kind of hit your target there so 7.7% sounds good that’s a beautiful looking beer 🍺 cheers 🍻
Hey man, good to see you! Hope you're well!
Thanks, I hope you are as well. Thanks for watching!
HBrewO is affordable & easy to use RO Water System. I started using one this past spring & makes wonderful difference.
Been excited to see a Belgian beer from you - it's one of my favourite 'groups'. I've been waiting until I get a bit more experience - tomorrow will be my 7th brew. But I think I'll give it a try in a few weeks. Watching this while enjoying a delicious Tripel Karmeleit.
Awesome! They're really not all that hard to pull off unless you're trying to emulate the trappist methods of brewing, so by all means go for it!
@@TheApartmentBrewer yeah I think there's all this mystery about them and I just need to go for it. I'm not really interested in emulating tradition if it doesn't serve a purpose. I brewed a hefeweizen on Sunday and took your advice about melanoidin malt. Can't wait to taste it!
Awesome! I hope it turns out well for you!
🙏 Thank you sir 🙏
No problem!
Closest I've brewed to this style was a British golden ale (think Boddington's) with light Belgian candi sugar added during the last 10' of the boil. Can't wait to try this later in the year.
Interesting, the Belgian yeast makes such a big difference though, a lot more flavor and complexity. I've actually been meaning to make a British Golden Ale at some point so it will be interesting to compare the differences.
@@TheApartmentBrewer Here's my recipe for the Brit style:
6# Maris Otter
1#4oz Munich
1# Crystal 10
1# Wheat Malt
1 oz Fuggles 60'
1 oz EKG 40'
Dry English Ale Yeast (WLP007)
7.5 gal, London water profile
Mash @ 152 for 75'. I do BIAB, so my sparge volume is already calculated. Keg with 1.96 oz corn sugar.
Nice! I'll come back to this when I tackle that style, thanks!
You can slowly add the sugar to your hop spider it keeps it from burning on the bottom.
Awesome. I love some Belgian styles. I bet that alcohol flavor and feel will fade with some time. I typically give mine a while to mellow out. I haven't brewed a Golden Strong in a while. I may need to do that! I've got a BDSA on deck to be ready this fall. I like to give them a good couple months to round out. Most of my Belgians I bottle condition but I dread going through that process again after kegging so long. My sour and Saisons are a labor of love though. Got to have them in bottles! Cheers!
Awesome!! I have noticed it mellowing as it gets a bit older now. Also some more complexities are coming though! I have to make another quad sometime soon, they are lots of fun. I think it would have definitely been more authentic if I bottled but like you its VERY hard to bottle once you start kegging haha. Cheers!
Awesome video! I love a good Belgian strong ale or Belgian triple. I have a Delirium Tremens and Tripel Karmeliet clone aging in bottles now. I try to let them sit for a year before drinking them but I had to have a taste after 3-4 months 😅
Very nice! I need to get back into bottle conditioning some beers. It does add a lot of interesting layers once you let it age for a while. Maybe I can get some 750 mL bottles and cut down on the workload a bit.
I made a Abbey with a rock sugar, and another Trappist style with my homemade dark candi syrup.. The taste is so much different.. Plus with candi sugar it became more drier.. I think Saaz is a must if you want a Belgian similar like beer.. I tried Hallertau also, but Saaz works best😄
Awesome, how did you make your own candi syrup? I may have to try doing something like that. The dark version definitely adds a ton of flavor. I agree with you on saaz being the ideal Belgian hop. It goes so well with the spicy yeast.
TheApartmentBrewer
I have done side by side comparisons with candied sugar and plain table sugar. I think the candied sugar makes a big difference. I always use this guys blog post when I make it.
suigenerisbrewing.blogspot.com/2013/09/making-belgian-candi-sugar.html
The Saaz also have that kind of peppery aroma to me, so I really like in those styles..
For the candi Sugar,; I have been following this guys recipe👇🏻
czcams.com/video/z2m6i_VSRbI/video.html
I have done the candi sugar both with raw rock sugar and table sugar.. The table sugar bubbles so much, whereas the rock sugar is more stable during candying. I use a copper pot, and constantly stir the syrup.. The darkest I make is 45 minutes.. At that point, it has a caramel aroma and taste, and bitter aftertaste..
Before I would use the candi sugar, I melt it down with hot water, 100gr water for 200gr sugar.. I calculate the water for wort, so that I can reach my target OG.. I add 5 minutes before flameout by stirring.. Even though the sugar has bitter taste, it is not from burning or scorching, but just by the darkening and caramelization. Once the beer fermented and rested in the bottle, that bitterness fades away.. In a way I guess balances out with the sweetness of the beer.. Also the Special B malt complements those flavors.. The table sugar made candi sugar, I made it golden color, candied 25 minutes and used in my Saison, which is fermenting now.. Haven’t tasted yet..
I have read that blog post couple times too Julian.. For the color and taste measurements, I have taken his advices😄 I only use 1/4 teaspoon of edible citric acid though..
I have that brewing notebook. Nice gifty from the wife.
I love mine! Thanks for watching!
I dissolve any sugar with some of the hot wort then add it to the boil to prevent scorching.
Thats definitely a good method!
Looks good. Took down your recipe. Will give it a shot and let you know how it goes.
Thats awesome! Good luck with it, please do circle back later and update us all!
Looks quite tasty! What's your favorite Belgian yeast to use?
I'm partial to the T-58 I used here, which seem to me to mostly kick off pear, banana and white pepper. However my second favorite is probably the trappist high gravity (Wyeast 3787) which has more clove, coriander and peach.
I find I really enjoy beers brewed with T-58 initially but they always start to get a weird wang to them after 3-4 months in the bottle (bottle conditioned); after 6 months I've ended up dumping them. I wouldn't say they go sour per se but they get a nasty aftertaste that I find to be a real turn-off. I don't believe it to be a matter of infection occurring but rather a predictable characteristic of the yeast. I can't say for sure that there's a direct connection between percentage of simple sugars used in the wort but I believe there to be some connection; the greater the percentage of simple sugars, the more quickly the wang rears its head. I've experienced this with multiple fresh pitches of T-58 over the course of multiple years. I've vowed never to brew with it again. Wyeast 3787 is my go-to these days. I know the Suregork yeast family tree places the strain in the 'mixed origins' realm rather than it being a true Belgian strain. Have you ever hung on to a T-58 beer long enough to notice this phenomenon?
I haven't experienced that personally, are you sure its not just some oxidation?
Yeah, I'm pretty sure it's not oxidation. I bottle condition all my beers the same way (with very little headspace); even hoppy beers I brew usually have no noticeable flaws or signs of oxidation 6+ months out. My 3787 beers have no problems aging.
When adding the sugar, can't you just dissolve it in a separate boiling pan of treated water, then add to the kettle to avoid scorching?
I know this is a little bit older of a video, but I just started homebrewing. Like you, Belgian golden strong ales got me into brewing and this is currently my second beer (I've done a few ciders and a mead). My Belgian golden strong finished primary in about 3 days. I pitched around 65 as well, but temp control isn't something I have the best access to, so it fermented around 75 ambient. My OG was 1.090 and FG is 1.010 (I followed your more recent recipe, but did a much higher ratio of cane sugar). It doesn't have any harsh flavors, but I do have a strong diacetyl presence. I transfered to another fermenter to hopefully get that diacetyl taste gone. I'm not sure if you tasted your brew early on, but I'm just worried I might have goofed my brew. Will aging get rid of this super strong off flavor? It doesn't quite taste like a Belgian golden strong, just a bit off. I only started this brew about a week ago. Sorry for the super long message, I've just been binging your videos and you seem incredibly knowledgeable. Thanks in advance 👍
Just give it more time to sit. If it's only been going for 3 days you're nowhere near able to drink it, especially for strong beers like this one. The yeast need time to clean up fermentation related off flavors like Diacetyl and acetaldehyde and this flavor will improve in a week or two.
Interested to know more about the reduction of sucrose to glucose and fructose by boiling. It was my understanding that dissolving sucrose caused no chemical change without some sort of acid catalyst, like in the production of inverted sugar. I believed that heat played no part in this. Can you explain this further?
It's a good question and you're correct, an acidic environment is required, which is the case in beer wort with pH around 5.2, which will be even lower late boil. This is the source of my information: www.jaysbrewing.com/2012/01/18/belgian-candi-sugar-vs-table-sugar-for-beer/
Nice video. What would you do if you can't control the home temperature?
To be completely honest if you pitch cold and let it free rise it will probably do fine. There are a couple of methods available if you want to control it a bit more though. To cool it off you can use a swamp cooler method: keep an ice bath and wet towels nearby and keep the carboy covered with the cold wet towel, changing towels a few times a day. To warm it up, insulate with a jacket or blankets and trap the natural heat of fermentation.
Have you ever looked into using
A sous vide stick to help control your mashing temperature
Yeah I have, I've found them to take a very long time to change the temperature of the water, so I decided not to use them
@@TheApartmentBrewer i use one and it works good for me
I was about to type fusel alcohols until you mentioned it 😂 maybe some. Time will Help that aspect melow maybe but doesn't seem like it is unpleasant to you so keep drinking away!
I seriously doubt they're fusels, I just think it's a strong alcohol presence, but I could be wrong. I think it will improve over time!
@@TheApartmentBrewer Time: The 5th ingredient haha. It can only improve if you let it sit but if you're enjoying it keep filling those glasses!
And the beard returns! You are in the Northeast USA huh? So am I!
Yup, southern New Hampshire!
@@TheApartmentBrewer Very cool! Northwestern Connecticut here!
Why did you ame for 1.041 and not higher? don‘t you want the get as much sugar out of de malt as possible and then put in extra sugar if needed? (not that long in the homebrewing game :))
If you were to bottle this beer, would you add sugar during bottling to ensure carbonation or is it the purpose of the sugar added at the end of the boil? Thanks!
The sugar in the boil serves to boost the alcohol content in the beer. Once fermentation is complete you would bottle with additional priming sugar.
@@TheApartmentBrewer Thanks a lot! Love what you're doing btw! Cheers
No problem, glad you're enjoying things!
Newbie starting to brew my own. I am worried if my brew will create methanol or potential harmful stuff by mistake ( if I don't do it right). How do I make sure I don't end up doing that?
You actually have to distill to accidentally create methanol, so no danger here. Yeast dont really produce toxic compounds to my knowledge but if you stress them by not pitching enough healthy yeast and/or at too high of a temperature you can produce fusel alcohols, which just taste bad and give bad headaches.
You say don’t copy your water profile, but then you immediately list your final ppm, is there anything you would change about your final profile if you were using RO?
Fair point, the reason I still include it is because it is an important reference for future analysis on the beer. It shows a general ratio of ions for people to use and also can help explain some aspects of why the final beer turns out the way it does.
🙏 sir you are totally changed in one video?????
Just took off the beard is all
Tasting after 1 week is a crime :) give it time. Time is an ingredient, there is no substitute for it, it gives a roundines and matureness impossible to replicate.
If the alcohol is that upfront, let it age out.
Really loved this video until the tasting at the end where it suddenly seemed like Agent Smith from The Matrix became a beer connoisseur. 🤦🏻♂️
Next time I'll lead off the tasting with "Welcome back, Mr. Anderson..." and sunglasses