Beer Forum

Its brewday

Today its Max , another Saxo based recipe which is posted in "Brew Like a Monk".


Max
Recipe Specifics
----------------

Batch Size (L): 20.82
Total Grain (kg): 6.35
Anticipated OG:1.078 Plato: 18.99
Anticipated SRM: 3.8
Anticipated IBU: 21.1


--------------------------------
75.0% -> 4.76 kg. Pilsener
14.7% -> 0.94 kg. Beet Sugar
10.3% -> 0.65 kg. Wheat Malt



Hops
---------------------------------
10.00 g. Magnum 60 min.
32.00 g. Czech Saaz 15 min.


Yeast
-----
White Labs WLP550 Belgian Ale


Mash Schedule
-------------
Mash Type: Single Step
Saccharification Rest Temp : 65ºC Time: 90

Notes
-----
Corriander Seed >> 5g at flameout

< edit to add gravity sample pic >

Have you had this beer before, I'm guessing not? Sounds like a German pils with a kick and a hint of spice? I guess I'm partial to at least a little specialty grains in my Belgian beers so they're not too bland, but the coriander will make up for it. I'm not sure that at flame out will do much for the coriander. I used coriander once and I think it was at least 10 minutes. I need to brew a strong session ale in late winter and I tend to keep brewing nothing but dark ales. This sounds like a real easy recipe. Let us know how it tastes if you would.

It looks like a good Belgian Strong Blonde recipe, IMO. It's all about the Yeast! You get most of your spiciness from those amazing Belgian yeast strains. Let us know how it comes out.

I like my women like I like my beer, Belgian, Strong, Blonde and Spicy...

TapItGood wrote:It looks like a good Belgian Strong Blonde recipe, IMO. It's all about the Yeast! You get most of your spiciness from those amazing Belgian yeast strains. Let us know how it comes out.

I like my women like I like my beer, Belgian, Strong, Blonde and Spicy...

Are you saying you want a chick named helga that can bench press you?

tavish2 wrote:

TapItGood wrote:It looks like a good Belgian Strong Blonde recipe, IMO. It's all about the Yeast! You get most of your spiciness from those amazing Belgian yeast strains. Let us know how it comes out.

I like my women like I like my beer, Belgian, Strong, Blonde and Spicy...

Are you saying you want a chick named helga that can bench press you?

That can cook Mexican food...that's exactly what I'm saying...have you meet her

is she "colonized" with brett - any combo of brett and pedio or just usual plain-helga lacto?

heliboy wrote:Have you had this beer before, I'm guessing not? Sounds like a German pils with a kick and a hint of spice? I guess I'm partial to at least a little specialty grains in my Belgian beers so they're not too bland, but the coriander will make up for it. I'm not sure that at flame out will do much for the coriander. I used coriander once and I think it was at least 10 minutes. I need to brew a strong session ale in late winter and I tend to keep brewing nothing but dark ales. This sounds like a real easy recipe. Let us know how it tastes if you would.

Not to sound like a jerk but maybe you should study Belgian beers more as this beer recipe is really,really close to the real Saxo. This recipe SG is roughly 10-12 points higher than the real Saxo->(SG 1.065 BLAM page 112)

So yes I have had the real Saxo many times -> Link

Also you may take a peak at my sig pics, I`d like to think I know a thing or two about Belgian beers.....

It's been a long while since I've had Saxo but it's a fantastic beer. The one thing I get from this beer is a definite caramelized flavor. I know Caracole uses a direct-fire kettle, and to emulate this you might want to try doing a longer boil, maybe 2 hours, or adding up to 4 oz. of caramunich or something like that.

I know you are done brewing this beer and the recipe looks fine, but if you want to get it close to Saxo you should think about getting that caramel flavor in there somehow.

Cheers!