Belgian Golden Strong question

[TimmyR]

For those of you with some experience brewing Belgian-style ales...

I just checked my Belgian Golden Strong (from Brewing Classic Styles) after 12 days of fermenting. OG: 1.075; FG 1.007 using Wyeast 1388 (2 pkg & 2L starter); pitched at 66 deg F and brought down to 63 deg F overnight then slowly stepped up to 82 deg F over 8-days.

It tastes dry and crisp, but has an almost grapefruit aroma to it that I did not expect. I do not think its infected. It tastes very good out of the carboy. I am thinking the aroma is some combination of the hops, phenols and alcohol. Wyeast describes 1388 as

Classic yeast for this beer style. Robust flavor profile with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. May continue to produce CO2 for an extended period after packaging or collection, while in refrigerated storage.

Origin:
Flocculation: low
Attenuation: 74-78%
Temperature Range: 64-80° F (18-27° C)
Alcohol Tolerance: approximately 12-13% ABV

So, does anyone have much experience with the style, recipe and/or yeast? I am happy to post the exacct recipe I used (partial-mash) if anyone thinks it will help. At this point it tastes good and I plan to keg it tonight...

Thanks as always

[TimmyR]

Blowing Monk
16-E Belgian Specialty Ale



Size: 6.35 gal
Efficiency: 77.53%
Attenuation: 90.7%
Calories: 244.86 per 12.0 fl oz

Original Gravity: 1.075 (1.040 - 1.070)
|==========================#=====|
Terminal Gravity: 1.007 (1.008 - 1.016)
|=====#==========================|
Color: 7.2 (3.0 - 8.0)
|=====================#==========|
Alcohol: 8.96% (4.0% - 8.0%)
|===========================#====|
Bitterness: 33.86 (20.0 - 40.0)
|===================#============|

Ingredients:
9 lbs Belgian Pils
3.5 lbs Bavarian Pilsner LME
3 lbs Cane sugar
61.0 g Czech Saaz (2.3%) - added during boil, boiled 90 min
32.0 g Czech Saaz (2.5%) - added during boil, boiled 90 min
15.0 g Tettnanger (4.7%) - added during boil, boiled 90 min
2 ea WYeast 1388 Belgian Strong Ale
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 0.0 min

Schedule:
Ambient Air: 44 °F
Source Water: 65 °F
Elevation: 0.0 m

00:32:59 Mash In - Liquor: 3.99 gal; Strike: 161.1 °F; Target: 149.0 °F
01:32:59 Saccharification Rest - Rest: 90.0 min

Notes:
Partial Mash converted from recipe in Brewing Classic Styles. Seems like I got 77% efficiency with batch sparge of 9 lb grain. Need to slow done next time and measure gravity and volume post sparge/pre-boil. Added sugar and LME before my first check expecting to be low if anything. VERY windy today--took 1+00 to boil including move to garage.

Results generated by BeerTools Pro 1.0.29

[bergerandfries]

Sounds good to me. I might boil the whirflock longer, but if your clarity is fine, enjoy! I don't call myself an expert, but I've used the 1388 yeast on 10 batches. It doesn't like to floc, so you may lager it really cold for a while to get the yeast to finally cake on the bottom of your keg...

[TimmyR]

Thanks. I was thrown off by the tart, almost sour aroma until I read the WYeast site. I noticed it does not like to flocculate out. I wish I could get the carboy cold prior to transfer, but do not have the room in my kegerator.

[SwampGas]

I'm no expert, but

Fruity nose and palate, dry, tart

sounds like a grapefruit to me.

[Mylo]

Considering its a low flocculation yeast - if it is still quite cloudy for you - try some gelatin. That'll make those suckers fall. Maybe the taste you are getting is due to the yeast still in suspension.


Mylo

[TimmyR]

Can I just mix it up and dump it into my primary?

I am pretty sure the flavors I tasted are yeast related but not due to them being in suspension, just what I think based upon Wyeast description. I was hoping just to confirm a via other folks' experience.

Thanks.

[Mylo]

Nah, you really have to shake it up to keep it in suspension - where it does it's work. I think the recommended practice is to prepare the gelatin solution, throw it in the keg, rack on top of it - then shake the shit out of it. Let it sit for a few days while carbonating. The first pint will look like swamp juice - but then its all clear sailing from there.


Mylo