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Brews & Views Bulletin Board Service * Brews and Views Archive 2010 * Archive through November 12, 2010 * VC's Belgian Golden Strong Ale < Previous Next >

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Chris Clements
Junior Member
Username: Clem

Post Number: 36
Registered: 09-2010
Posted From: 24.178.71.173
Posted on Thursday, November 04, 2010 - 02:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I am writing up a recipe for Vinnie Cilurzo Strong Golden Ale from BLAM. My main questions are around mash temp and yeast selection. VC says the style should be very dry but gives a mash temp or 151-152, I think 147 will get me closer to dry. Thoughts? Also, does anyone recommend a yeast that is both attenuative and more fruity than spicy?



10 lbs. Belgian Pils
2.5 lbs. Table Sugar

.75 oz. Styrian Goldings 75 mins.
.75 oz. Styrian Goldings 30 mins.
1.25 oz. Saaz Flameout

OG 1.067
FG 1.006

Mash Temp 147

1214 or 3522
 

Skotrat
Senior Member
Username: Skotrat

Post Number: 1184
Registered: 07-2007
Posted From: 173.9.91.69
Posted on Thursday, November 04, 2010 - 03:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

151-152f will be fine...

The Table sugar will give you the dry
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 12124
Registered: 01-2002
Posted From: 24.141.101.115
Posted on Thursday, November 04, 2010 - 03:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It's a minor point, but I would say 147 F may be low enough that efficiency might suffer just a little. Myself, I would convert at 149 F. I agree that the goal is a very fermentable wort, especially if you're seeking an F.G. of 1.006.

Both of the yeasts you mention are on the phenolic side in terms of flavor. I might also recommend considering Wyeast 1388 or White Labs WLP570 (the Duvel strain).
 

tim roth
Advanced Member
Username: Hopdude

Post Number: 811
Registered: 03-2003
Posted From: 207.118.252.106
Posted on Thursday, November 04, 2010 - 08:04 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I agree with Skot on the 152 mash temp. and 2.5 lbs sugar giving you a beer that's plenty dry.

If you feel the need for a different yeast, Bill's idea of using WLP570 sounds great to me.
I've only used it once on a Belgain Golden (extract batch) but it turned out fantastic.
Only trouble I had with WLP570 was, if it slid under 68-70 degrees, it would shut right down.
Gotta keep it warm.
cheers,tim
 

tim roth
Advanced Member
Username: Hopdude

Post Number: 812
Registered: 03-2003
Posted From: 207.118.252.106
Posted on Thursday, November 04, 2010 - 08:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bottom line though...
Trust in Vinnie!
cheers,tim