Poll

How would you treat the second half of a split batch?

Honey
5 (21.7%)
Fruit
6 (26.1%)
Spices
5 (21.7%)
No additions, no pants
3 (13%)
Other
4 (17.4%)

Total Members Voted: 16

Author Topic: How to Doctor a Belgian Blonde  (Read 3065 times)

Offline Joe Sr.

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Re: How to Doctor a Belgian Blonde
« Reply #15 on: January 13, 2012, 01:18:14 PM »
Cool.  Thanks.  That's what I expected.
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Offline a10t2

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Re: How to Doctor a Belgian Blonde
« Reply #16 on: January 13, 2012, 09:37:58 PM »
In the kettle threw in 2 oz of Citra to the remain 5ish gallons, rewhirlpool and steep for 10 minutes.

I really like that idea, but whatever I do has to be done post-fermentation. The more I think about it, the more I'm liking the idea of dry-hopping with Citra.

I was thinking about the spices and the yeast being used. How about a small amount of cardamom?

I did a cardamom tripel not too long ago. Wasn't a big fan, frankly.
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Offline positiverpr

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Re: How to Doctor a Belgian Blonde
« Reply #17 on: January 14, 2012, 05:41:38 AM »
go very easy on the cardamom if you use it. otherwise you'll be sampling it this time next year to see if its drinkable yet(about 3 months here).  alot of times i will add 1-3 pounds of honey or 2 kinds of honey at flameout to belgian blonds. of course it serves as your simple sugar and dries the beer out but the honey leaves a great "sweet" flavor.  i've countered that sweetness with a small amount of oak for a short time. the oak tannins can match well to that sweetness. of course if your adding alot of honey you'll want to add it after the yeast has consumed some of the less simple sugars although i've never had a beer stall from adding up to 50% at flameout. another thing i'll do is to pitch whatever belgian yeast that i'm gonna use for 5 gallons and use a 1 or 2 strain 100% brett pitch on the other 5 gallons.

Offline chumley

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Re: How to Doctor a Belgian Blonde
« Reply #18 on: January 19, 2012, 09:35:07 AM »
I'd ferment the split batch with a different yeast.  Lots of Belgian yeasts out there, and while 3787 is a great yeast, it would be interesting to compare it to one of the newer releases, like Flemish Golden 3739 or Belgian Stout 1581.

Offline Joe Sr.

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Re: How to Doctor a Belgian Blonde
« Reply #19 on: January 19, 2012, 09:37:31 AM »
I did this recently with 10 gallons of dubbel.  I split it between Chimay yeast and Ardennes.

I have learned that I do not like Ardennes yeast in a dubbel.

It's not a bad beer, but the Chimay batch is soooo much tastier.
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Offline a10t2

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Re: How to Doctor a Belgian Blonde
« Reply #20 on: January 19, 2012, 10:42:41 AM »
I'd ferment the split batch with a different yeast.

That's what I would do if I could, but it would render the tasting results moot. I think I'm going to go with the Citra dry-hop in one half.

I brewed this up this morning before work. Everything went well except for the getting up at 5:30 part.
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Offline beer_crafter

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Re: How to Doctor a Belgian Blonde
« Reply #21 on: January 19, 2012, 12:25:48 PM »
I would Funk that S up with some nice brett or a lambic blend.  Make it nasty. 

Offline mtnrockhopper

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Re: How to Doctor a Belgian Blonde
« Reply #22 on: January 19, 2012, 12:30:46 PM »
Drew - have you used the clear syrup?

Does it add anything flavor-wise?

I'm tempted to give it a try but sugar is just sooooo much more cost effective.

I read a few years ago that ommegang uses switched from clear syrup to sugar to corn sugar and they found no change in flavor.
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Offline bluesman

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Re: How to Doctor a Belgian Blonde
« Reply #23 on: January 19, 2012, 12:40:50 PM »
A little late to the party here...I also like the dark candy syrup idea, but in addition steep some carafa and special B to get some extra color and slight flavor impact. The other option is Sinamar.
Ron Price