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Northwest "Belgiwine" - A little less than a happy high
komos
komos
Northwest "Belgiwine"
As we were making plans for the CA, visit, Clay decided that we should brew, and that we should consider attempting to recreate the crazy Belgian Golden Ale that was one of our first joint projects. (Ok, truth be known, at that point, I was a spectator, still operating on a "Gee whiz!" level and not really having wrapped my mind around the whole brewing thing). The thing is, the recipe for the Golden has been lost to posterity since the record of what went into it were redeemed as part of a store promotion. Yes, our receipt was our recipe and our log.

At any rate, I started tinkering and decided to take a slightly different approach. Rather than a Belgian that was up-malted, I thought it would be interesting to craft an American barleywine that had some characteristics borrowed from the low country ales. It's light in color, richly malty, and hopped relatively conservatively with the thought of bringing out citrus overtones. I had hoped to score some orange-blossom honey, but the wildflower that we used brought a great aroma with it.

General
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Category: Strong Ale
Recipe Type: Extract
Batch Size: 5 gal.
Volume Boiled: 6 gal.
Total Grain/Extract: 14.00 lbs.
Total Hops: 7.0 oz.
Calories (12 fl. oz.): 422.1
Cost to Brew: $52.50 (USD)
Cost per Bottle (12 fl. oz.): $0.98 (USD)

Ingredients
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.5 lbs. Crystal Malt 20°L
.5 lbs. Belgian Cara-Pils
1 lbs. American 2-row
4 lbs. Alexanders Pale Liquid
6 lbs. Muntons Dry Extra Light
1 lbs. Candi Sugar Clear
1 lbs. Wildflower Honey
2 oz. Northern Brewer (Whole, 8.00 %AA) boiled 60 minutes.
3 oz. Cascade (Whole, 5.50 %AA) boiled 15 minutes.
2 oz. Cascade (Whole, 5.50 %AA) boiled 2 minutes.
1 ounce fresh orange peel from the tree in the back yard (not included in calculations)
Yeast: White Labs WLP510 Bastogne Belgian Ale Yeast

Vital Statistics
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Original Gravity: 1.105
Terminal Gravity: 1.022
Color: 11.13 SRM
Bitterness: 70.6 IBU
Alcohol (%volume): 10.9 %
16 comments or Leave a comment
Comments
technocowboy From: technocowboy Date: March 3rd, 2006 07:27 pm (UTC) (Link)
Well, crap, if I'd known you wanted orange blossom, I would have brought some to you. I've got some, and can get craploads more.
komos From: komos Date: March 3rd, 2006 07:31 pm (UTC) (Link)
I'm actually in the market for 15# of the stuff for a beginner mead.

Have you started thinking about your first project yet?
technocowboy From: technocowboy Date: March 3rd, 2006 07:33 pm (UTC) (Link)
I'm gonna wait until I get the other books (which hopefully will be soon), and go from there. I'm looking for something autumn-themed, I think, since it'll be going to Between the Worlds with us (which also means I need to have it bottled by mid-August so I can test it and ship it to Ohio) and that's in September. I'm thinking something berry-ish, maybe. I dunno. Suggestions?
komos From: komos Date: March 3rd, 2006 07:34 pm (UTC) (Link)
Depends. Are you thinking beer, wine, or mead?
technocowboy From: technocowboy Date: March 3rd, 2006 07:35 pm (UTC) (Link)
Mead. Definitely mead.
komos From: komos Date: March 3rd, 2006 07:48 pm (UTC) (Link)
I don't have too much experience with mead, but I'll give it some thought. I have it in my head that you need at least a year of conditioning to do a mead properly, but IIRC there are ways around that.

First from my head is something like a blackberry/ginger, but like I said, I'll think on it.
technocowboy From: technocowboy Date: March 3rd, 2006 07:52 pm (UTC) (Link)
That may very well be. If I need to wait a year, then I'll have a decent batch ready for BTW next year, hey? :)
esmerel From: esmerel Date: March 3rd, 2006 10:17 pm (UTC) (Link)
Depends on the mead - lots of them do take a while (that blackberry being a case in point), but I did a raspberry that was ready for drinking in a couple of months.
komos From: komos Date: March 3rd, 2006 11:26 pm (UTC) (Link)
Yeah, I figured that was the case. Though I've often used honey in beer, I've made exactly one mead... which you got to try last weekend. You're likely a much better resource than I am on this score.
futurenurselady From: futurenurselady Date: March 4th, 2006 02:51 am (UTC) (Link)
What about pomegranete(sp?) meade? Sorry about my spelling, but I am drinking Elysium wine right now and damn if it ain't goin' straight to my head.

Also, someone told me that Northern Brewer is not the best hops. He didn't say what was. You should meet him, he's dimmak and he likes making porters and stouts, but has nowhere to do it anymore.
komos From: komos Date: March 4th, 2006 04:47 am (UTC) (Link)
I imagine that it has some promise, though you'd have to take care that you not make it too sweet lest it resemble grenadine.

Just guessing, though.

How'd he lose his space?
technocowboy From: technocowboy Date: March 3rd, 2006 07:35 pm (UTC) (Link)
Oh, and I can totally get you 15# of orange blossom honey. It's even local to me. There's a farm that comes to the local farmer's market, and that's where I get all my honey. I've gotten their orange blossom and their sage blossom, and it's fantastic.
esmerel From: esmerel Date: March 3rd, 2006 10:16 pm (UTC) (Link)
If you can't find a place locally, try morebeer.com - I haven't checked their catalog lately, but I love them so.
komos From: komos Date: March 3rd, 2006 11:28 pm (UTC) (Link)
northernbrewer.com also seems to have a fair selection. I do like the idea of getting stuff straight from the producer, though. Have to see if it's at all cost effective.
tarotchan From: tarotchan Date: March 3rd, 2006 09:34 pm (UTC) (Link)
btw Clay shared the golden with us once and I have to say.. its still the best thing I've ever tasted.
komos From: komos Date: March 3rd, 2006 09:41 pm (UTC) (Link)
Did you have it while the pineapple overtones were still prevalent? That aspect has mellowed quite a lot and now it tastes remarkably like Dogfish Head's Old Skool. Frighteningly so, in fact.
16 comments or Leave a comment