10.10.10 Recipe Discussion Thread - The HBT Anniversary Series

[Hodor_Baggins]

The only problem I see w/ either of those recipes is the amount of sugar. I think that needs to be scalable too so people aren't putting 3# in a 2.5gal batch. Or at least state what size batch 3# is for.

[camiller]

Originally Posted by SpanishCastleAle

Everybody keeps asking for a definitive, 'final' recipe. So I think we need to state one and then if anyone has any problems with it, speak up now or forever hold your peace.

The latest 'BGSA' recipe was:
94% Pils
3% Munich
3% Wheat malt
approx. 3# cane sugar

1.100 OG
1.010 FG

50 IBU with a decent amount of flavor/aroma hops.
predicted SRM = ~5


The latest 'Belgian Specialty Ale' recipe was:
73% Pils
13.5% Munich
13.5% Wheat malt
approx. 3# cane sugar

1.100 OG
1.010 FG

52 IBU with some flavor/aroma hops
predicted SRM = ~8.75

Is there a preference between these two?
I slightly prefer the 'BGSA' recipe just because I keep reading that these brews are all about Pils/yeast. However, we are already out of the style guideline so I can understand the desire to further deviate.

I also prefer the BGSA.

[mmb]

I'm for either, really, but partial to the Golden Strong Ale.

Depending on which we go with, I may partigyle a Specialty Ale off of the BGSA's grist and include that in my packages as well.

[camiller]

Originally Posted by Hodor_Baggins

The only problem I see w/ either of those recipes is the amount of sugar. I think that needs to be scalable too so people aren't putting 3# in a 2.5gal batch. Or at least state what size batch 3# is for.

Yeah, would probably be better to state the sugar as a percentage also.

I think the BGSA would then become something like:

80.5% Pilsner
3% Munich
3% Wheat
13.5% sugar.

Which for my 10 gallon calculations works out to:

StrangeBrew J v.2.0.1 recipe text output

Details:
Name: 10-10-10 Belgian Golden Strong
Brewer: Chris Miller
Size: 10.0 gallons US
Style: Belgian Golden Strong Ale
OG: 1.100,	FG:1.010, 	Alc:12.0, 	IBU:36.3
(Alc method: by Volume; IBU method: Tinseth)

Yeast: Wyeast 3739-PC Flanders Golden Ale

Fermentables:
Name                           amount units  pppg    lov   %
Munich Light                     1.12    lb 1.033    8.0   3.0%
Pils 2-Row                      30.00    lb 1.035    1.2  80.5%
Wheat Malt                       1.12    lb 1.039    1.7   3.0%
White Cane Sugar (Gran)          5.00    lb 1.042    0.0  13.4%

plus clearly there is a rounding error showing up in my software since that only adds up to 99.9%.

[mmb]

Originally Posted by camiller

plus clearly there is a rounding error showing up in my software since that only adds up to 99.9%.

The last 10th is an offering to the Beer gods to petition for a good outcome. Something like the "angel's share" in ages past.

[jacksonbrown]

I vote BGSA with a % put on the sugar, especially since I've never added any to the brew. Does that go in to the boil or fermentor?

[Doog_Si_Reeb]

Originally Posted by jacksonbrown

I vote BGSA with a % put on the sugar, especially since I've never added any to the brew. Does that go in to the boil or fermentor?

I've put it in the boil in the past, but I am planning to add the sugar to the fermenter for this one. I'm planning to wait until high krausen and then add some or all of the sugar. I haven't decided whether I will do it incrementally or all at once.

I'm going to brew this on Sunday since I need to rack my Belgian Pale Ale off the yeast cake.

[KingBrianI]

I'll be adding sugar to the primary at the peak of fermentation too, in hopes the lower OG the yeast are pitched into, and letting them reproduce and eat a bunch of the complex sugars before being exposed to the simple sugar lets them attenuate the full 90%.

[camiller]

Any thoughts on water chemistry for this masterpiece? I know my local tap water is not really suited for paler colored beers so I'm looking at diluting tap water with distilled water(50/50) then adding back 6 grams of Calcium Chloride and 6 grams gypsum. That would give me a RA of -25 and a Chloride/Sulfate ratio of 98/151. That puts me in the appropriate color range (3-8 SRM) and the Chloride/Sulfate ratio is appropriate for a moderately bitter beer.

Any other thoughts?

[mmb]

You'll want a fairly soft water profile for this beer. Not necessarily Pilsen soft but soft.

Beer Smith lists Antwerp, Belgium for the Belgian water profile style with the following numbers...

Calcium: 90.0 ppm
Sulfate: 84.0 ppm
Magnesium: 11.0 ppm
Chloride: 57.0 ppm
Sodium: 37.0 ppm
Bicarbonate: 76.0 ppm
PH: 8.0