Last week to Enter the Spike Brewing 20 Gallon Sight Glass Kettle Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Belgian Golden Strong Ale - FG concerns
LinkBack Thread Tools
Old 12-05-2011, 11:45 PM   #1
Feedback Score: 0 reviews
Join Date: Jul 2010
Location: Minneapolis
Posts: 40
Default Belgian Golden Strong Ale - FG concerns

On 11/3 I brewed an AG, 6-gal batch of Belgian Golden Strong Ale. Here's the recipe that I used (based on a recipe from Jamil Zainasheff):

12.0*lb Pilsen Malt (I used Belgian Pilsner malt from Castle)
3*lb White Table Sugar (Sucrose)
3.0*oz Czech Saaz (3.0%AA) - 90*minutes
White Labs WLP570 Belgian Golden Ale

As per Jamil's recommendation, I mashed at about 149ºF and hit my OG dead-on (1.075). After a 90-minute boil and chilling I pitched a generous amount of WLP570 from a 1-gal starter (after pouring off most of the starter wort). As expected, the fermentation took off like gang-busters at ~64ºF and I transferred to a secondary fermenter on 11/16. It has been sitting undisturbed until today (12/5). I took a gravity reading and was shocked to see it at 1.004! That's almost 95% attenuation! I was expecting (hoping) it would end up at about 1.008. It tastes pretty good with no sign of infection whatsoever but is quite dry and there is a bit of fusel alcohol "hotness" to it that I am not used to tasting in commercial versions of the style (e.g. Duvel). I intend to let it sit in secondary for at least another two weeks before priming and bottling.

I'm wondering if attenuations this high are normal with this style and if the fusel alcohol hotness will diminish a bit as the batch matures. Before the brewday, I had done some reading about other people's experiences brewing this style and, based on what I had read, was anticipating problems with under-attenuation rather than over. Perhaps I over-corrected? Would I have maybe been better off mashing a few degrees higher?

Any thoughts are appreciated.

Barkingshins is offline
Reply With Quote Quick reply to this message
Old 12-06-2011, 02:06 AM   #2
Feedback Score: 0 reviews
Join Date: Mar 2010
Location: Ohio
Posts: 6,250
Liked 351 Times on 311 Posts
Likes Given: 7


1.004 seems reasonable. You have 3 lbs of table sugar in there; that's a lot. Remember table sugar will ferment more than 100% (if you just fermented table sugar .... say 1.060, it will end up somewhere around 0.990).

You have almost a third of your fermentables as sugar, so lets imagine you fermented the sugar and malt separately. If 2 gallons of 1.069 sugar solution (3 lbs in 2 gallons = 1.069) ferments down to 0.990, then 4 gallons of 1.078 malt solution would need to go to about 1.011 (or about 86% effective attenuation) to have an average FG of 1.004.

I'm not saying these numbers are precise, but trying to show how the large amount of sugar can considerably lower the FG of a beer.

Calder is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Golden Strong Ale efficiency issues TheCrowsNest All Grain & Partial Mash Brewing 7 10-01-2011 04:15 AM
Belgian Strong Golden Ale - Fermentation Schedule? Snotpoodle All Grain & Partial Mash Brewing 46 08-29-2011 06:01 PM
Belgian Golden Strong mash schedule? 1971hemicuda All Grain & Partial Mash Brewing 12 07-24-2011 04:08 AM
Belgian Golden Ale over attenuated ohad All Grain & Partial Mash Brewing 5 10-23-2009 11:56 PM
Belgian Golden Strong Ale jerryalan All Grain & Partial Mash Brewing 19 12-18-2008 09:23 PM

Newest Threads