Adr_0
Gear Bod
- Joined
- 4/4/13
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I'm looking at doing a Belgian Golden Strong next, probably 1070 target SG to finish fairly dry. I'm NOT aiming for a Duvel - it will be considerably darker - but do not want it to be as heavy and spicy as the Chimay Trippel.
I'm going to use some of the CSI 'Golden' syrup as I have a mixed pack.
Probably something like:
37% Weyermann pils
37% Dingemann pils
5% aromatic
17% CSI golden
I was originally going to use the 3522 yeast, wanted something a bit different from the 3787 so was thinkin the 1214, starting at maybe 20°C (in-wort temp) and letting get up to 27-29.
I know it's technically going to be darker and maltier than a Duvel or A'Chouffe, but I still want it fairly dry and fruity.
I'm going to use some of the CSI 'Golden' syrup as I have a mixed pack.
Probably something like:
37% Weyermann pils
37% Dingemann pils
5% aromatic
17% CSI golden
I was originally going to use the 3522 yeast, wanted something a bit different from the 3787 so was thinkin the 1214, starting at maybe 20°C (in-wort temp) and letting get up to 27-29.
I know it's technically going to be darker and maltier than a Duvel or A'Chouffe, but I still want it fairly dry and fruity.