Thu Jan 23, 2014 4:22 pm
Big apology for the ancient thread resurrection, but honestly, it's taken me this long to get to schedule this one and actually brew it...
So, I brewed the following recipe for this one:
6.5kg Dingemans Pils
400g Aromatic Malt
280g Flaked Barley
250g Special B
18g, Northern Brewer 9%AA, 90min
21g, EKG 5.6%, 90min
10g, Saaz 3.4%, 90min
28g, Saaz 3.4%, 15min
1kg Extra Dark Candimic Candy Sugar (78%) added to boil
Repitch of WLP530 slurry from a Belgian Pale Ale I'd brewed 2 weeks previously, ferment at 19C rising to 22C over 7 days.
OG 1069
FG 1013
7.3% ABV
This turned out really well - the deep stone fruit flavours with a hint of burnt sugar comes through nicely. The yeast derived flavours work really well with these - fruity, esters but not overwhelming, and backed up by enough phenolics. The finish is dry and very drinkable (even at 1013) - very typical and not cloyingly sweet.
I'd definitely brew this again - not only for the fact that the Belgian Pale brewed for yeast growth before was also really good beer too. I think it'll age well and I'll try it in the UK National in Sept.
Graeme Coates
UKNHC 2011:
Runner-Up & 3rd in Best in Show; 1st in classes: US Amber/Brown, Belgian/French Ale, Strong Ales (=1st), German Wheat/Rye; 2nd in class: US Amber/Brown
Considering the other necro'd threads around here, he should win a prize!!!
BN Army // 13th Mountain Division 
