Taste: More clove, with notes of toasted bread and nuts in the finish.
Mouthfeel: Light in body, with lively carbonation. Very drinkable.
Overall impression: The Munich and Biscuit malts add a nice sweet maltiness to balance the classic Belgian yeast aromatics. I'm going to re-brew this beer soon. Next time I'll dial back the maltiness just a bit, lower the bitterness by ~5 IBUs to increase its crowd appeal, and add some aroma hops for complexity.
This beer is a variation of the Golden Bear, which I've brewed a couple of times before, both times being universally well-received. That beer was in the style of a Belgian golden strong ale: a pale, dry beer dominated by fruity (think apple, pear) and spicy (think black pepper) yeast flavors. I'm a big fan of the WLP570 yeast, which is from Duvel Moortgat. This time, I decided to give the beer a bit more color and malt flavor by adding some Munich and Biscuit malt.
ABV (Est): 8.5%
IBUs (Tinseth): 33
Yeast: WLP570 (Belgian golden ale)
Starter: 3 liters
Pitching temp: 66F
Max temp: 70F
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12/21/12: Added 2 lbs of sugar.
12/27/12: Gravity is 1.008.
1/1/12: Bottled at 1.006 to 2.9 volumes of CO2.