This marks round three of our most beloved beer, the Golden Bear. This time around I decided to go with all Styrian Goldings, Duvel-style, and also added 1 gram of Grains of Paradise at flame out. Other than that its pretty much just like the first two.
Fermented hard and steady for 36 hours, then started to fall off.
Batch size: 5 gallons
Boil volume: 6 gallons
Calculated OG: 1.073
Measured FG: 1.011
Attenutation: 85%
Attenutation: 85%
Estimated ABV: 8.13
Calculated IBUs (Tinseth): 32
Pitching Temperature: 70
Yeast: Wyeast 1388 Belgian Golden Strong
Starter: 2 Liter
Fermentation vessel: Bucket
| Other Fermentables | Amount | % | Max Pts. | |
| DME | 6.5 | 35% | 42.00 | |
| Cane Sugar | 2 | 11% | 46.00 | |
| Hops/Additions | Amount | Time | AA% | |
| Styrian Goldings | 3 | 60 | 3.2% | |
Fermented hard and steady for 36 hours, then started to fall off.
8/2/12 - 2lbs of sugar added, bubbling quickly
8/11/12 - Bubbling has nearly stopped. Gravity of 1.011. Bottled.
9/6/12 - The aroma of the beer is very sulfurous. That could mean the yeast produced extra dimethal sulfide (DMS), which should fade with time, or there was a bacterial infection. The result remains to be seen.
10/2/12 - The sulfur flavor has left the beer, must have been DMS. Flavor is sublime. More tasting notes to come.
8/11/12 - Bubbling has nearly stopped. Gravity of 1.011. Bottled.
9/6/12 - The aroma of the beer is very sulfurous. That could mean the yeast produced extra dimethal sulfide (DMS), which should fade with time, or there was a bacterial infection. The result remains to be seen.
10/2/12 - The sulfur flavor has left the beer, must have been DMS. Flavor is sublime. More tasting notes to come.
I thought Duvel used a combination of Saaz and Styrian Goldings.
ReplyDeleteLook, nobody seems to know. Brew Your Own says one things, other places say another. I just went with the last thing I read, and took that as truth.
ReplyDelete