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Old 12-17-2009, 09:49 PM   #1
Recusit8m
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Default Help with my first Belgian Strong Ale (AG)

Hi there all. Hope everyone is doing well. I am going to be brewing my first AG Belgian Strong and my questions are these...Thanks

1) Could you critique my recipe?
2) After listening to JZ and taking the advice regarding additional sugars (i.e. table sugar). Should I just add my 1.5# after/during boil or add it in gradually thru the primary (maybe 2-3 days in)

and of course if I shouldnt go that route, any advice would be great...Thanks

Ardennes Ale
Belgian Golden Strong Ale


Type: All Grain
Date: 12/17/2009
Batch Size: 5.00 gal
Brewer: Mad Sams Brewing
Boil Size: 6.84 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (5 Gal)
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
8.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 64.15 %
2.00 lb Wheat Malt, Bel (2.0 SRM) Grain 15.09 %
1.25 lb Aromatic Malt (26.0 SRM) Grain 9.43 %
1.00 oz Styrian Goldings [5.50 %] (60 min) Hops 16.9 IBU
1.00 oz Saaz [4.00 %] (10 min) Hops 4.5 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.50 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 11.32 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale



Beer Profile

Est Original Gravity: 1.078 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 7.80 % Actual Alcohol by Vol: 0.00 %
Bitterness: 21.3 IBU Calories: 0 cal/pint
Est Color: 7.7 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11.75 lb
Sparge Water: 4.83 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 14.69 qt of water at 165.9 F 154.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Corn Sugar) Volumes of CO2: 2.4
Pressure/Weight: 1.9 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 62.0 F

Notes


Created with BeerSmith

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Old 12-18-2009, 05:06 AM   #2
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I like my Belgian styles to be really dry and attenuated, so I'd probably mash it lower, at more like 148. Otherwise, that sounds quite tasty to me.

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Old 12-18-2009, 02:02 PM   #3
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I add sugar a couple of days after fermentation starts. I've added as late as 2 weeks later (got busy and forgot) and it was fine.

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Old 12-18-2009, 03:34 PM   #4
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Do I just pour the sugar in and swirl it around or stir it with a spoon (sanitized of xourse)?

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Old 12-18-2009, 03:35 PM   #5
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Quote:
Originally Posted by Recusit8m View Post
Do I just pour the sugar in and swirl it around or stir it with a spoon (sanitized of xourse)?
I boil a very small amount of water with the sugar and let it cool.
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Old 12-18-2009, 03:58 PM   #6
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+1 for boiling w/ water

with a beer that big, there is going to be lots of dissolved CO2 in the beer. If you just dump the sugar in and stir, your going to be asking for a beer volcano and the mess that accompanies it.

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Old 12-18-2009, 04:09 PM   #7
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I've always added the sugar to my belgians at the end of the boil, with good results.

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Old 12-18-2009, 04:16 PM   #8
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Quote:
Originally Posted by dingusmingus View Post
I've always added the sugar to my belgians at the end of the boil, with good results.
I've had poor results adding the sugar in the boil. I've had much better results adding it to my primary fermenter after a week.

I boil the sugar in water (2 cups per pound) and chill it down to the fermenting temp in an ice bath. Then I pour it in the primary and let it chug away for another week before taking another reading.
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Old 12-18-2009, 04:18 PM   #9
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I'm a noob so don't take my word as gospel but I just finished a tripel where I made the additions after fermentation started. I waited for high krausen then added 1/3 of my sugar followed the next day and the day after by another third. It worked great and when I bottled this past weekend she tasted pretty good, still in need of some aging but pretty good.

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Old 12-18-2009, 04:18 PM   #10
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I only have a few BGSAs under my belt but the one where I added the sugar during the fermentation tasted way less 'alcoholic' than the ones where I added it to the boil.

I agree on wanting it to ferment dry. If you look at the numbers it will seem like it's way over-attenuated but all that alcohol really increases the perception of sweetness (it also increases the mouthfeel). My best BGSA so far (the one where I added sugar during the ferment) started at 1.088 and finished at 1.008.

I think I would up the IBUs in your recipe a bit, maybe mid 20s.

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