Cheval Winter Ale

[sdixon]

Cheval Winter Ale (Belgian Golden Strong Ale)

Grain Bill
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4.000 kg Bohemian Pilsner (44.44%)
2.000 kg American 2-Row (22.22%)
2.000 kg Honey (22.22%)
1.000 kg Munich I (11.11%)

Hop Bill
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50.0 g Styrian Golding Pellet (4.4% Alpha) @ 60 Minutes (Boil) (2.2 g/L)
30.0 g East Kent Golding Pellet (4.7% Alpha) @ 30 Minutes (Boil) (1.3 g/L)
20.0 g Styrian Golding Pellet (4.4% Alpha) @ 10 Minutes (Boil) (0.9 g/L)

Misc Bill
----------------
1.0 g Whirlfloc Tablet @ 15 Minutes (Boil)
Single step Infusion at 151°F for 60 Minutes.
Fermented at 68°F - 72F with Wyeast 3522 - Belgian Ardennes

IBU - 32.1
ABV - 9.77%

[Richard]

Would love to get some of that yeast if you get round to washing it

[sdixon]

I sure will. I also have some washed Allagash yeast that I will bring to the meeting.

[Richard]

Great work; thanks

[Hawoh]

Would love to get some of that yeast if you get round to washing it

I would like to know what your results are like with this yeast and what you think. I did 3 batches with this yeast (Belgian Pale Ale, Dubbel, and Tripel) and all 3 of them never quite got that yeast character I was looking for. I'm not sure if it's this particular strain, or possibly my fermentation temps were a bit too low to get what I expected.

[sdixon]

Yeah, I'm very curious. I've read reviews of those who love it and those who say meh. Also, warmer temps are key, 70 - 74. Hopefully it's kegged close to a meeting so I can bring some to sample.

What temps did you ferment at? How long (primary, secondary)? Do you still have the recipes? Like to see what hops you used as well.

[sdixon]

Gravity at 1.026 as of now, fermenting slow, but the taste is very nice. If this is any indication of how it will turn out, this will be my It should end up at about 8.5% ABV.  favorite Belgian yeast. :mrgreen:

[Dave Savoie]

I bet its fermentation temps I know for 3068 temps make a huge difference from low to high but I bet the belgian yeast would be good 72-76