https://www.greatfermentations.com/belgian-golden-strong-recipe/
Brew No.44 Rate: 0/10 ABV: 0% Yeast: Wyeast 1388 Attenuation: 74–76% My attenuation: 0% IBU: 30 Yeast aroma: Complex ester profile. Malt flavors and aromas will remain even with a well attenuated dry, tart finish Ferment: 20 – 25ºC over 1 week. 3/4 more weeks room temp. 2 more weeks as close to freezing you can. Cellar for 4 months. (I’ll do 3 weeks) Recipe: OG: 1069 FG: 1005 ABV: 8.4% Achieved: OG: 1060 FG: 1000 ABV: 0% Notes: – Candy Syrup Inc recipe Duval clone, used WLP 570. ...
Attempting to match Delirium Tremens
Just a normal summer tripel by the Backyard Brew Crew.
LaChouffish V2 2 red wheat for head retention, .25 acidulated, -1 sugar (reduce cidery), 2lb 2row, 3 oz coriander pestle cracked / stick blender GROUND coriander goes in with second hops (at 10m boil)
Brew No.32 Rate: 7/10 ABV: 6% Yeast attenuation: 72-76% My attenuation: 76% Recipe: OG: 1071 FG: 1008 ABV: 8.3% Achieved: OG: 1060 FG: 1014 ABV: 6% Notes: Sugar was 80g 160ml of water. Very over carbonated. Suspect still fermenting when bottled. Fermented last week outside at 6-13c Do again: Yes. Great taste. Shame so over carbonated. I also missed ABV, so love to go again.