5 replies to this topic

[armagh]

Now that I have your collective attention - and potential ridicule - it struck me while in the car today that there is a Belgian category for this, a couple of threads here about an American version, but nothing about a German version.  I can envision a malt profile and German Magnum hops for bittering, but the notion of a high gravity German ale yeast had me stuck.  Suggestions and derision welcome.

 

And yes, I do know the basis for the existence of the Belgian category for this style.

[positiveContact]

sounds a lot like a maibock.

[MyaCullen]

I'd give it a go with a Kolsch type yeast or maybe even the Widmer yeast

[Poptop]

Aside from the word; Ale, how about a big lager? I used the cake of my Vienna Lager and created a Golden Doppelbock that came in around mid 70s and finished at 8%. Inspired by Denny's BYO Fast Lagering article and Tasty McDole's recipe. Beautiful malt presence. Definitely making it again but will up the bitterness with the Mt. Hoods and Spalts.

[Bklmt2000]

When i hear the phrase "golden ale", Duvel comes to mind.

 

That said, for a more German-slanted golden ale, I'd use mostly pils (>90%), with maybe a little wheat and/or Munich for some character if desired, but otherwise pale, as in somewhere b/w a pilsner and SNPA in color.

 

A long, low mash for high fermentability, and maybe a bit of cane sugar to keep things dried out, added with 5 min left in the boil.

 

All German/noble hops to get whatever hop character you're looking for, and pitch a big healthy starter of whatever German ale yeast you like best.  A healthy pitch of 34/70 at cooler ale temps (~60°F) would be nice, too.

 

Just a few ideas to add to the mix.

[Poptop]

When i hear the phrase "golden ale", Duvel comes to mind.
 
That said, for a more German-slanted golden ale, I'd use mostly pils (>90%), with maybe a little wheat and/or Munich for some character if desired, but otherwise pale, as in somewhere b/w a pilsner and SNPA in color.
 
A long, low mash for high fermentability, and maybe a bit of cane sugar to keep things dried out, added with 5 min left in the boil.
 
All German/noble hops to get whatever hop character you're looking for, and pitch a big healthy starter of whatever German ale yeast you like best.  A healthy pitch of 34/70 at cooler ale temps (~60°F) would be nice, too.
 
Just a few ideas to add to the mix.

You are so very right on this.