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A Devil in Central Texas
Sort of a Duvel style Golden Belgian.
| Brewer: | Bryan Dore | Email: | - | |||||
| Beer: | A Devil in Central Texas | Style: | Belgian Strong Ale | |||||
| Type: | Partial mash | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 28 IBU | |||||
| OG: | 1.071 | FG: | 1.010 | |||||
| Alcohol: | 7.9% v/v (6.2% w/w) | |||||||
| Water: | Tap water for the mash, boil, etc. One gallon slushy bottled sealed Texas spring water to fill the carboy. | |||||||
| Grain: | 3 lb. 8 oz. Belgian Pilsner 8 oz. Wheat malt |
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| Mash: | 52% efficiency | |||||||
| Heated 4 quarts water in 10-quart pot to 168°F (76°C). Added grains and stabilized 150°F (66°C). Mashed for 60 minutes. Drained into 5-gallon pot. Rinsed with 8 quarts of water heated to 170°F (77°C). Added enough water to bring to 3 gallons. Brought to boil. Added extracts and candi. Brought back to boil. Added bittering hops. After 45 minutes, added honey. Added moss and aroma hops 10 minutes later. Removed from boil after 5 minutes. |
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| Boil: | 60 minutes | SG 1.131 | 3 gallons | |||||
| 6 lb. Light malt extract 1 lb. Belgian candi sugar 1 lb. 2 oz. Honey |
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| Irish moss. | ||||||||
| Hops: | 1 oz. Centennial (11.5% AA, 60 min.) 2 oz. Styrian Goldings (3.5% AA, 60 min.) 1 oz. Hallertauer Hersbrucker (aroma) |
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| Yeast: | White Labs Belgian Golden Ale. No starter. Would have been a good idea, just in case, but the yeast seemed perfectly happy. Pitched at 75°F. | |||||||
| Log: | Fermented in primary for about a week, in the secondary for about two weeks (because I procrastinated in bottling). | |||||||
| Carbonation: | Primed with 6 oz honey. Will allow two weeks for carbonation. Allow three weeks for maturation. | |||||||
| Tasting: | Strong banana aroma. A touch too bitter (lacking accompanying sweetness). Other than that, fairly faithful to the style (to my unsophisticated palette). | |||||||
Recipe posted 02/06/11.
