Brad_G
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I just posted a recipe of a belgian ale that I recently made and found that there is not much talk of the good old strong ale.
I used a 500ml starter of trappist ale yeast WLP500, where recently I have used T58 in a similar recipe. The t58 was very overpowering with spice and pepper tones, where the trappist ale comes across with a strong banana flavour at first. There is alot of pepperyness in the aftertaste. Both yeasts have that pepperyness about them. Has anyone noticed this in their belgians.
I also made 1kg of belgian candy sugar. I found the info on a website which I dont have handy, but its quite simple: 1kg of caster sugar in a large saucepan. Add enough water to liquify. Add 1tsp of Citric Acid. Bring to the boil and raise the temp to between 127 and 134 degrees. Keep this temperature constant by adding 1 tbsp of water as the temp gets to about 130 degrees. After about 15 minutes, the colour changes. Slowely, but it does change. The longer, the darker. In my belgian, I waited until it was a little darker than straw.
When you reach the colour you require, stop adding the tbsps of water and let the temp rise to 150 deg. turn off the heat and pour in an oven tray with greaseproof paper in it. whack it in the freezer and your done. when you want to use it, get it out of the paper and add it to the boil.
Im impressed with the outcome of my last recipe. Even though it was a bit stronger than planned, there is alot of complexity with the flavours and the alcohol isnt unbalanced. A warming winter beer for those cold nights. (not that there is many on the gold coast!!!)
Brad
I used a 500ml starter of trappist ale yeast WLP500, where recently I have used T58 in a similar recipe. The t58 was very overpowering with spice and pepper tones, where the trappist ale comes across with a strong banana flavour at first. There is alot of pepperyness in the aftertaste. Both yeasts have that pepperyness about them. Has anyone noticed this in their belgians.
I also made 1kg of belgian candy sugar. I found the info on a website which I dont have handy, but its quite simple: 1kg of caster sugar in a large saucepan. Add enough water to liquify. Add 1tsp of Citric Acid. Bring to the boil and raise the temp to between 127 and 134 degrees. Keep this temperature constant by adding 1 tbsp of water as the temp gets to about 130 degrees. After about 15 minutes, the colour changes. Slowely, but it does change. The longer, the darker. In my belgian, I waited until it was a little darker than straw.
When you reach the colour you require, stop adding the tbsps of water and let the temp rise to 150 deg. turn off the heat and pour in an oven tray with greaseproof paper in it. whack it in the freezer and your done. when you want to use it, get it out of the paper and add it to the boil.
Im impressed with the outcome of my last recipe. Even though it was a bit stronger than planned, there is alot of complexity with the flavours and the alcohol isnt unbalanced. A warming winter beer for those cold nights. (not that there is many on the gold coast!!!)
Brad
:beer: 
