Trying to get someting like Gouden Carolus Grand Cru

[hullabrew2]

I'm trying to get a Belgian strong dark recipe together that will be similar to Gouden Carolus Grand Cru. As far as I can tell there are no recipes out there, but there is some information on the beer in Brew Like a Monk. The book says that the OG is 1.101 and the malts are Pilsner malt, Caramel malt, and Maize. There aren't any proportions listed. I've taken that information, and some general percentages for the style listed in Brew Like a Monk, and put the following together in Promash:

Code: Select all

Gouden Carolus

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.00    Wort Size (Gal):    5.00
Total Grain (Lbs):       18.00
Anticipated OG:          1.101    Plato:             24.06
Anticipated SRM:          19.7
Anticipated IBU:           0.0
Brewhouse Efficiency:       75 %
Wort Boil Time:            120    Minutes


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 11.1     2.00 lbs. Belgian Candi Syrup Dark 2                   1.032     80
  8.3     1.50 lbs. Crystal 20L                   America        1.035     20
  2.8     0.50 lbs. Flaked Corn (Maize)           America        1.040      1
 77.8    14.00 lbs. Pilsener                      Belgium        1.037      2


I've never made a belgian beer before so if anyone can tell me what they think of this as a start I would really appreciate it. (And yes, I realize that I've left out the hops. I wanted to get the grain bill going first.)

[Sent From My iPhone]

Looks like a good start. You may want to sub the crystal 20 with some Special B. If you can't find any you can use some Crystal 120.

[beerocracy]

I would agree on the Special B. It gives a great plum/dried fruit flavor.

[hullabrew2]

Looks like a good start. You may want to sub the crystal 20 with some Special B. If you can't find any you can use some Crystal 120.

So when it says in Brew Like a Monk to use "Caramel" does it mean any malt that would be classified as caramel; such as, Special B? Or, does it mean what would be labled Caramel malt; such as, crystal 120?

[petergelder]

I'm trying to get a Belgian strong dark recipe together that will be similar to Gouden Carolus Grand Cru. As far as I can tell there are no recipes out there, but there is some information on the beer in Brew Like a Monk. The book says that the OG is 1.101 and the malts are Pilsner malt, Caramel malt, and Maize. There aren't any proportions listed. I've taken that information, and some general percentages for the style listed in Brew Like a Monk, and put the following together in Promash:

Code: Select all

Gouden Carolus

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.00    Wort Size (Gal):    5.00
Total Grain (Lbs):       18.00
Anticipated OG:          1.101    Plato:             24.06
Anticipated SRM:          19.7
Anticipated IBU:           0.0
Brewhouse Efficiency:       75 %
Wort Boil Time:            120    Minutes


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 11.1     2.00 lbs. Belgian Candi Syrup Dark 2                   1.032     80
  8.3     1.50 lbs. Crystal 20L                   America        1.035     20
  2.8     0.50 lbs. Flaked Corn (Maize)           America        1.040      1
 77.8    14.00 lbs. Pilsener                      Belgium        1.037      2


I've never made a belgian beer before so if anyone can tell me what they think of this as a start I would really appreciate it. (And yes, I realize that I've left out the hops. I wanted to get the grain bill going first.)

Hi, did you try this? Currently brewing the carolus CLASSIC. Als tasting like caramel. Any idea I should add flaked corn in this beer too? I am using pale ale, special B and a little dark malt. Adding Syrop on the second day of yeasting.