I created this recipe by blending my two favorite Belgian styles (Belgian strong golden ale and Belgian witbier; specifically, I was inspired by two very popular beers, Delirium Tremens and Hoegaarden Witbier), and then, on brew day, not having all the right ingredients I thought I needed and being forced to improvise.
To my dad, this is not only his favorite beer, he calls it "the mistake." I remember the first time I ever poured out a pint - the first for either of us - back at the bar in my house in NC.
Me: "Okay dad, I didn't have two of the ingredients I thought I needed so I improvised, and I apologize if this is gross."
- Dad takes a sip -
Dad: "This is the best beer you've ever made. You wrote down what you did, right? You need to make this. More of this. All the time."
Yes, I wrote it down. In BeerSmith actually.
I chose not to call it "the mistake" but to name it after a Belgian model famous for being "big and tall" - a full figured but beautiful woman named Deborah Dauchot.
There's a massive ingredients list. It's a pretty straight-forward brew. The mashing process is a single infusion with a standard sixty minute boil and only ingredient adds at 40 and 55 minutes, the only "non-standard" bit is the two-stage fermentation to take advantage of two completely different ale strains that impart different flavors (and the order of use matters dramatically as well).
|8 lbs||Pale Malt (2 Row) Bel (3.0 SRM)||Grain||43.80%||0.63 gal|
|4 lbs||Wheat, Flaked (1.6 SRM)||Grain||21.90%||0.31 gal|
|12.0 oz||Barley, Raw (2.0 SRM)||Grain||4.10%||0.06 gal|
|12.0 oz||Oats, Flaked (1.0 SRM)||Grain||4.10%||0.06 gal|
|8.0 oz||Acid Malt (3.0 SRM)||Grain||2.70%||0.04 gal|
|8.0 oz||Aromatic Malt (26.0 SRM)||Grain||2.70%||0.04 gal|
|8.0 oz||Biscuit Malt (23.0 SRM)||Grain||2.70%||0.04 gal|
|8.0 oz||Caramel Wheat Malt (46.0 SRM)||Grain||2.70%||0.04 gal|
|8.0 oz||Special B Malt (180.0 SRM)||Grain||2.70%||0.04 gal|
|1 lbs 8.0 oz||Candi Sugar, Clear [Boil] (0.5 SRM)||Sugar||8.20%||0.13 gal|
|12.0 oz||Honey [Boil] (1.0 SRM)||Sugar||4.10%||0.06 gal|
|1.00 oz||East Kent Goldings (EKG) [5.00%] - Boil 60.0 min||Hop||13.5 IBUs||-|
|0.50 oz||Saaz [3.75 %] - Boil 20.0 min||Hop||3.1 IBUs||-|
|2.00 g||Seeds of Paradise (Boil 20.0 mins)||Spice||-||-|
|1.50 tsp||Coriander Seed (Boil 20.0 mins)||Spice||-||-|
|1.00 oz||Orange Peel, Sweet (Halos/Clementines) (Boil 20.0 mins)||Spice||-||-|
|0.50 oz||Saaz [3.75 %] - Boil 5.0 min||Hop||1.0 IBUs||-|
|8.00 oz||Malto-Dextrine (Boil 5.0 mins)||Other||-||-|
|2.00 g||Cardamom Pods (Boil 5.0 mins)||Spice||-||-|
|0.82 oz||Orange Peel, Sweet (Halos/Clementines) (Boil 5.0 mins)||Spice||-||-|
|0.75 tsp||Coriander Seed (Boil 5.0 mins)||Spice||-||-|
|1.0 pkg||Belgian Wit II (White Labs #WLP410) [35.49 ml]||Yeast||-||-|
|1.0 pkg||Belgian Strong Ale Yeast (White Labs #WLP545) [50.28 ml] [Add to Secondary]||Yeast||-||-|
|2.00 oz||El Dorado [15.00 %] - 3.0 Days Before Bottling for 7.0 Days||Hop||0.0 IBUs||-|
- Make a 2 liter starter for the Belgian Wit yeast.
- Mash in the nine different grains to 5 and ⅛ gallons of strike water at 168° F; this will crash the temp from room temperature grains to a steep temperature of 155° F. Use a burner if necessary to keep mash temperature between 150° F and 160° F the entire time.
- After 45 minutes, mash out with 2 gallons at 203° F over two minutes to bring the temperature up to 168° F. Let mash at 168° F for another fifteen minutes before beginning fly sparge.
- Fly sparge with another 2 gallons onto the top of the grain bed at 168° F while slowly draining from the mash tun into the boiler. Should drain off approximately 7 gallons into the boiler.
- Bring to rolling boil and start timer.
- Dump in the candi sugar, the honey, and 1 oz of the East Kent Goldings hops as soon as the timer starts.
- After 40 minutes of boil, add ½ oz of Saaz hops, the seeds of paradise, the cardamom pods, 1.5 tsp of coriander seed, and 1 oz of orange peel (I use one complete orange peel from a fresh small Halo / Clementine orange).
- After another 15 minutes of boil, add the other ½ oz of Saaz, and the remaining orange peel and coriander.
- After five more minutes, remove from heat and crash the temperature as fast as possible.
- Once below 72° F, oxygenate the wort and pitch the Witbier yeast starter, stirring gently and then capping the carboy (or conical). I try to keep the fermentation at 67-69° F, and we're ideally going eight days with the first pitch.
- For the second stage, make a 2 l yeast starter with the Golden Ale yeast, pitch that and float 2 oz of El Dorado hops. Let the beer go another seven days.
- Pressurize at 12.5 PSI for six days at room temperature.
- Chill to 33° F and serve in a Belgian goblet.