Belgian Golden Ale
OG 1.062, FG 1.12, IBU 20

11 lb Belgian Pilsner malt
2 lb Maris Otter
1 lb light candy sugar
.25 oz Hallertauer 3.2% AA 60 mins
.25 oz Saaz 4% AA 60 mins
.25 oz Hallertauer 3.2% AA 30 mins
.5 oz Saaz 3.2% AA 30 mins
(target 1/6 oz Corriander, used 1-1.5 tsp) 15 mins
1 tsp irish moss 15 mins
1 tsp yeast nutrient 15 mins

Wyeast 1214 Belgian Ale yeast
	- pitched from a double starter
	- this yeast doesn't seem to do much in the smack pack.  After 36 hours, it still wasn't
		doing much (Smacked Wednesday noon, swelled 1.5 in by Thursday night,
			pitched into starter Thursday night, then another dose Friday at 6pm, then brewed that night)

- brewed friday night (7/28)
	- mash temp about 152-153, maybe a little hot for style
- mostly done fermenting by Monday morning!
- racked the next wednesday (8/2), adding 1 oz of isinglass solution,
	- about 4 inches clear beer by 8 am Thursday!!!

- kegged after another week

- tasting notes:
	- creates a bit head, but dissipates quickly.  This may be due to the low pressure drop across the tap line.
	- the head smells pretty banana-ey, but the beer itself tastes quite good.
	- I've tasted a bit of oxidation in it, but I think that may be due to some remainder in the tap line
		as I've left some in the line for severa days once or twice
		(does that make sense?)

- Tasted vs. Captain Lawrence on tap at home 9/15/06
	- very, very similar in aroma, flavor, color
	- both fairly estery, but CL sneaks up on you a little bit and
		the exact character is a bit different.  Maybe banana vs. bubble gum
	- CL finishes a bit cleaner, whereas mine has a bit of a slick aftertaste,
		which reminds of butter.  BUt that doesn't make much sense.
	- Mine is a bit darker, due to the use of ~15% pale malt vs.
		~7% by CL
	- as you'd expect, CL's has a bit better head retention