designing great belgian dark strong ales
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How to make belgian strong alesTRANSCRIPT
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Designing GreatBelgian Dark Strong Ales
Gordon StrongDayton Regional Amateur Fermentation Technologists (DRAFT)
BJCP Grand Master [email protected]
Copyright © 2003, Gordon Strong. All rights reserved.
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Topics
• Style ReviewStyle ParametersModern VariationsSensory Analysis
• Brewing: Ingredients and ProcessSurvey Results
• Recipe Formulation AnalysisJudging FeedbackCommon Mistakes
• RecommendationsStyle ModificationsTips for Brewers
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Style Review: What is it?
A Belgian Dark Strong Ale is…• Belgian, so it’s complex and interesting• Dark, so it’s not pale• Strong, so it’s bigger than a dubbel• Ale, so it’s not StellaThe Belgian Dark Strong Ale STYLE is…• An artificial American judging construct not an authentic
Belgian brewing constraint• A “catch-all” category for large, dark Belgian beers that
fall within “Category S” (a legal classification, OG 1.062+)• Jackson and Protz: not defined as a style (contained
within “Trappist”, “Monastic Beers” and “Regional Specialties”)
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Style Review: Style SpaceA
lcoh
ol S
treng
th Tripel/StrongGolden
SaisonPale/Blonde/
PilsWit
DARK STRONG
Dubbel/BDG Stout
Color/Malt Complexity
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Style Review: Parameters
70-80%70-80%Atten.7-12%5.2-11.2%7-11%7-12%ABV20-5020-4520-5025-40+IBUs3.5-20 SRM3.5-20 SRM7-20 SRM7-20 SRMColor1.012-1.0221.010-1.0221.012-1.0241.014-1.024+FG1.063-1.0951.050-1.0951.064-1.0961.065-1.098+OG
Rajotte4Rajotte3AOB2BJCP1
1. BJCP Style Guide, 1999. http://www.bjcp.org/styleguide18.html2. AOB Style Guide, 2003. http://www.beertown.org/education/pdf/beer_styles_2003.pdf3. Belgian Ale, Pierre Rajotte, 1992 (“Trappist” style)4. Belgian Ale, Pierre, Rajotte, 1992 (“S” classification)
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Style Review: Sensory Aspects
• High carbonation but no “bite”• Smooth alcohol warmth• Variable body by interpretation (med-light to full)
Mouthfeel
• Complex, rich, smooth, dangerousOverall
• Similar to aroma, plus:• Moderately Malty or sweet, but finishes dry• Low bitterness; alcohol balances malt
Flavor
• Complex; rich malty sweetness, estery, alcohol, spiciness• Malt: rich, some Munich, occasional caramel, toast, bread• Fruity esters: raisin, plum, dried cherry, fig, prune• Spicy phenols (light notes of pepper, not clove)• Alcohol (soft, spicy, perfumy, rose-like)
Aroma
• Light coppery-red to deep coppery-brown.• Huge, dense, moussy, persistent head.• Can be clear or somewhat hazy
AppearanceTypical Qualities of Best ExamplesFactor
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Style Review: Modern Variations
N’ice Chouffe (10%)Affligem Nöel (9%)
Spiced
Scaldis a/k/a Bush (12%)Weyerbacher QUAD (11.2%)La Trappe Quadrupel (10%)
Barleywine (mostly malt)
St. Bernardus Abt 12 (10%+)Gouden Carolus Grand Cru of the Emperor (8%)Abbaye des Rocs Grand Cru (10%)Gulden Draak (10.5%)
Abbey (fuller body, sweeter)
Westvleteren 12 [yellow] (10.5%+)Rochefort 10 [blue] (11.3%) or 8 [green] (9.2%)Chimay Grande Reserve [blue] (9%)
Trappist (drier, lower FG)
Favorite ExamplesInterpretation
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Brewing: IngredientsBased on results of homebrewer survey
Authentic ingredients tend to produce authentic results
• Authentic Belgian types required for proper character• Lots of healthy yeast, plenty of oxygen• Ferment warm (70˚ ± 2˚), depending on strain
Yeast
• Avoid if possible. If using, be subtle and keep in background.• Try complimentary spices (star anise, cardamom, black pepper)
Spices
• Sugar is needed to lighten body, add color/complexity• Candi sugar is best, others work. Avoid molasses flavors.• Start with 5-10% up to a maximum of 20% of grist
Adjuncts
• Complexity comes from variety. Belgian Pale or Pils base.• Munich-types for maltiness, Belgian specialties for flavor• Avoid US/UK crystal-types (wrong type of sweetness)
Malt
• Low bitterness (15-25 IBUs), try BU:GU of about .33• Balance depends on not having excessive residual sweetness• Low to no late hops (less than .5 oz per 5 gal), noble if used
Hops
• Soft is best (don’t need sulfates or carbonates). Try RO + CaCl2.Water
CommentsAspect
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Brewing: Yeast Selection
• Check out Crispy Frey’s talk on Belgian yeasts• Favorite examples from brewers:
Rochefort-type: WY1762, WLP550 (can need attention to fully ferment)Chimay-type: WY1214, WLP500 (keep cool to avoid high esters and solvents, good attenuator)Westmalle-type: WY3787, WLP530 (lots of phenols, use temperature to control ester profile, good attenuator)Achouffe-type: WY3522 (can ferment very warm)
• Consider a bottling yeast if you bottle-condition (Chico is fine)• Consider using multiple strains for added complexity• Experiment with warmer fermentations in shallow fermenters• Fermentation management is critical to the final product
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Brewing: Malt Selection
Use for added head retention and flavor complexity.Wheat
Use sparingly for color adjustment. Consider light or huskless varieties to avoid roasted flavors.
Chocolate
Raisin flavors. Can be grainy and overpowering.Special B
Toasty, bready. Background flavor only (not an ESB).Biscuit/Victory
Sweetness, light caramel/malty flavors.CaraVienne
Plum and dried cherry flavors. Darker color.CaraMunich
Like “super Munich”. Also Melanoidin. Nutty, malty.Aromatic
Rich malty flavor/aroma. Don’t use as base (you’re not making a bock). Also can use Vienna.
Munich
Benefit or Resulting CharacteristicMalt
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Brewing: Process
• Mash for AttenuationSpecialty grains will provide bodyConsider step mashing, particularly if using pils maltConvert at lower end of beta amylase range (149-150˚)
• Practice Good Yeast ManagementPitch a big, healthy starter and use lots of oxygenConsider adding sugar adjuncts after fermentation is goingKeep it going, but don’t let it overheat
• Conditioning for the Long TermAvoid post-fermentation oxygen pickupGood sanitation and packaging techniquesConsider bottle conditioning with a new, healthy strainBe Patient. Wait 3-6 months before tasting. Peak in 9-24 months.
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Recipe Formulation: Grist AnalysisBased on results of homebrewer survey
38%1%0%5%Carapils
92%9%0%15%Candi Sugar, other sugars
38%3%0%22%Wheat, Flaked Barley
62%1%0%4%Chocolate, Choc/Roast Wheat
85%2%0%4%Special B92%5%0%15%CaraMunich, CaraVienne, Crystals
31%1.5%0%8%Biscuit, Victory, Special Roast
69%4.5%0%15%Aromatic, Melanoidin
69%10.5%0%32%Munich, Vienna
100%62.5%35%80%Pale, Pils
IncidenceAveLowHighMalt
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Recipe Formulation: Style ParametersBased on results of homebrewer survey
0.340.190.48BU:GU
10.1%8.5%12.1%ABV
332051IBU
1.0191.0081.030FG
1.0961.0751.107OG
AverageLowHigh
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Judging Results: Age vs. Score
Belgian Dark Strong Scores
05
101520253035404550
0 2 4 6 8 10121416182022242628303234363840
Age (Months)
Scor
e
D1D2D3D4D5D6D7D8D9TREND
Optimal? 9-30 months
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Common Judging Errors
• Not understanding the full range of the style“Big Beer” biasHalo effect of favorite commercial beer
• Dismissing spiced and paler versions• Misunderstanding style guidelines
Phenolic doesn’t mean weizen-like• Not deducting for faults (or detecting them)
Misunderstanding body, sweetness, attenuation, carbonation and alcohol strengthLiking fusels and other off-flavors
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Common Brewing Errors (1)
• Fermentation ManagementTemp too high (fusels, solvents)Poor yeast health (inadequate pitching)Too high FG (infection-prone, syrupy, cloying)Not clean enough (infected, sour, phenolic, medicinal)Wrong yeast (insufficiently “Belgian”)
• Recipe FormulationUnbalancedToo much spicingRoasted, burnt flavorsLacking complexity in malt profile and yeast character
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Common Brewing Errors (2)
• Lack of Style FidelityJust because it’s big, dark and (possibly) funky, doesn’t mean it’s a good match for the styleAlcohol can’t mask other problemsToo bitter, hoppy, roasted, or sweet. Too much body. Too pale in color.
• Lack of AgingRough flavors (grains, fusels, alcohol hotness)Unpleasant balanced; flavors not meldedHigh residual sweetness (needs to dry out, firm up)
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Recommendations: Style Changes
• Tighten definition to traditional Trappist/Abbey styles • Minimize overlap with Dubbel• Raise gravity range: OG 1.075-1.110• Allow for drier beers: FG 1.010-1.024• Decrease IBUs: 15-25 (higher is OK if FG is also high)• Color is too light: 14-20 SRM• Raise ABV slight: 8-12%• Allow for lighter bodied, drier versions• De-emphasize “spicy phenols”• Emphasize dark, dried fruit flavors and aromas• Discuss variations, balance, smoothness, malt complexity• Head should be moussy and long-lasting
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Recommendations: Brewing Tips
• Focus on making classic Trappist styles, not Barleywine-types and spiced variations.
• Judges expect “Belgian” character and complexity from malt, yeast and sugar. Use a variety of grains.
• Use sugars to cut the body and increase alcohol and flavor.• Adjust color with very small amounts of darker malts; judges
don’t like this style to be too pale.• Avoid overhopping. Let the alcohol balance the malt. But it
needs to attenuate for this to occur (age it). • Don’t enter your beers too young. If they’re well made, they
can wait until next year.• Fermentation management is probably the most critical
factor in determining the quality of the final product.
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Thanks
• Ray Daniels
• Shane Coombs• Nick Edgington• Crispy Frey• Marc Gaspard• Al Korzonas• Steve McKenna• Dave Sherfey
• Andy Anderson• Dwight Bradish• Erv Brese• Brian Cole• Steve Ford• Mike Heniff• Dave Justice• Jim Layton• Steve McKenna• Joel Plutchak
For Showing the Way... Survey Participants
Beer, Recipes or Advice
Comments, gripes, etc. to [email protected]