Award Winning Belgian Golden Strong All-Grain Recipe
HTML-код
- Опубликовано: 13 окт 2024
- Buy this All-Grain recipe kit right now from Bacchus and Barleycorn. Everything is included. bacchus-and-ba...
Learn how to brew your best Belgian Golden Strong Ale! I've collected data from 30 Award Winning recipes and analyzed them for you to develop your best homebrew.
Please subscribe!
If you have winning recipes you would like to share to include in our dataset, please email us as many details of your recipe as you can including Times and temperatures, pitch rates, water chemistry, etc.. The more data the better the end product for our videos. email us at meanbrews@gmail.com
Buy us a beer!: / meanbrews
Meanbrews website: www.meanbrews.com
Shop Meanbrews Gear: meanbrews.mysp...
Join me in the discussion : / competitivebrewing
On to the recipe!
Meanbrews Recipe:
recipe.brewfat...
If you brew this send me a bottle!
I used your recipe with a couple of tweaks. Aged it for 10 months. Just won 3rd place best in show over the weekend! Cheers!
Awesome! What tweaks did you make and what competition did you win?
great job! nice recipe, i'll do it someday for sure
I was expecting this one, love BGS ales! Thank you so much!
Hard to pass one up when I see it on the taplist. Definitely one of, if not my favorite styles of beer.
Excellent ! nice & the best recipe 👌🏻 looks so too much tasty ,I liked this 👍
I think the reducing OG over time has more to do with brewers getting better at drying these beers out, hence a lower starting grav for the same ABV
Great stuff man, love your insight 👍
Appreciate it!
yet another great video. Can you do 1 on cream ale?
Great suggestion!
Hey, I never tried to sugar feed into my fermenter. In that case, do we have to add all the sugar progressively into the fermenter, or do we have to split it between the boil and the fermentation ? Thanks for this great video again !
if I'm sugar feeding, I usually add it all in the fermenter at about 1/3 sugar break.
@@MeanBrews Thanks ! :)
@@MeanBrews Hi - just to get it right you mean 2/3 of the sugar you add at the end of the boil and 1/3 to the fermenter together with the yeast, or after few days?
One thing I am planning on doing soon is a belgian blonde, that is an easier drinking more modest alcohol level. Getting that right ester profile can be tricky I have found.
I love WLP 720 in a belgian blond ale.
@@MeanBrews Sweet Mead/Wine Yeast?
@@zzing thats how they label it but its the Hoegaarden grand cru strain, also know as forbidden fruit docs.google.com/spreadsheets/d/16XRUloO3WXqH9Ixsf5vx2DIKDmrEQJ36tLRBmmya7Jo/edit#gid=1846233287
It makes a hell of a blond ale. highest it has scored for me is 46 and has the following pedigree when used with my blond. I need to do this video soon....
1st belgian brew brawl 2020
2nd Bluebonnet brew off 2019
2nd belgian brew brawl 2019,
2nd Alamo city cerveza fest 2020
3rd belgian brew brawl 2021
3rd Alamo city cerveza fest 2021
You make a convincing argument
what would happen if I used Golden Belgian-style Candi in this.
I think this would work out fine
6:40 How do you explain these harsh notes associated with cane sugar? I had something harsh in a recipe using it, but I blamed hops.
can't explain it really, just tasted more "Rough" than when I used the others.