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Belgian Golden Strong Ale
BJCP 2021 – 25C
Brew Date:
November 13, 2022
Statistics
Attenuation:
88.9% Apparent – 73% Real
Origin:
Loveland, Colorado
Supplier:
Root Shoot Malting
Fermentables
| Amount |
Fermentable |
% of Grist |
| 7.00 pounds |
Pilsen Dingemans |
48.9% |
| 3.50 pounds |
Genie Pale Root Shoot Malting |
24.5% |
| 3.00 pounds |
Corn Sugar (Dextrose) |
21% |
| 0.50 pounds |
Acidulated Weyermann |
3.5% |
| 0.31 pounds |
Carapils/Carafoam Weyermann |
2.2% |
| 14.31 pounds
| Total Fermentable Weight
| 100%
|
Hops
| Amount |
Hop |
Time |
Use |
Form |
AA |
| 1.00 ounces | Saaz | 90 minutes | First Wort | Pellet | 3.0% |
| 0.75 ounces | Magnum | 60 minutes | Boil | Pellet | 12.0% |
| 1.00 ounces | Saaz | 15 minutes | Boil | Pellet | 3.0% |
| 1.00 ounces | Saaz | 20 minutes | Aroma | Pellet | 3.0% |
| 3.75 ounces |
Total Hop Weight |
Non-Fermentables
| Amount |
Non-Fermentable |
Type |
Use |
Time |
| 1.00 g | Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes |
| 0.50 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
| 0.50 g | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
| 2.00 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
| 0.95 g | Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes |
| 0.48 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
| 0.48 g | Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
| 1.65 ml | Lactic Acid | Water Agent | Sparge | 0 minutes |
| 0.25 tsp | Yeast Nutrients (WLN1000) | Other | Boil | 15 minutes |
Yeasts
| Name |
Lab/Manufacturer |
Product ID |
Form |
| Canadian/Belgian Ale | Wyeast | 3864 | Liquid |
Equipment Profile Geoff's Electric Equipment
Boil Volume:
6.90 gallons
Evaporation Rate:
8.70% per hour
Trub Chiller Loss:
0.26 gallons
Mash Profile Single Infusion - Medium Fermentability
Mash Steps
| # |
Name |
Type |
Time |
Temp. |
| 1 | Temperature | Temperature | 60 minutes | 153° F |
Fermentation and Aging
Secondary:
14 days @ 76° F
General Info
Mash pH at 5.4. Adjusted to 5.2 with 6ml lactic. Target 1.048 pre-boil gravity. 1.068 going into fermenter. Cool to 64°F, ferment there for two days. Allow to rise to 79°F over the course of two days. Held for five days and then slowly cooled to ambient. Crash cool. Added sugar at three days into fermentation. Made a syrup with the sugar and two cups of water. Heated to pasteurize. Cooled and added to wort.