Style Belgian Golden Strong Ale
Efficiency 70.00 %
Pre-boil Volume 7.40 gallons US
Mash Ratio 1.2 qt/l
Post-boil Volume 5.30 gallons US
Mash Time 135 min
Boil Time 90 min
Yeast WLP570 Belgian Golden Ale Yeast
ABV 8.7 %
Evaporation 1.4 gallons
Attenuation 91.00 %
Mash in at 100F, ramp temp to 170F over 135 minutes
Mash in with 3.8 gallons US of water at 105.1 F
sparge 170 Sparge with 5.4 gallons US
Collect 7.4 gallons US
Belgian Pils 12 lb 84.2 % 1.035/lb/gal 1.8 Mash
Belgian Carapils 9 oz 3.9 % 1.030/lb/gal 7.9 Mash
Corn Sugar 27 oz 11.8 % 1.046/lb/gal 0 Steep
Totals: 14.25 pounds 100% 1.072 4.4
Saaz 0.75 oz Pellet 4.0 FWH 90
Styrian Golding 1.2 oz Pellet 5.0 Boil 90
Saaz 1 oz Pellet 4.0 Boil 15
Totals: 2.95 ounces 31.8 IBU
Transfer to secondary after 14 days, add 11oz. corn sugar to secondary and yeast nutrient.
CO2 Volume Pressure Serving Temp
2.5 11.25 psi 38.0F
Nice! have you already brewed this? I'm really interested in some tasting notes. I've always LOVED big belgians but I've never brewed down that road.
I have not, BUT it is next on my list... it is a great recipe.
I'm curious how this turned out. I was not able to achive the attenuation levels that you are shooting for here when I brewed my Duvel clone. (I was shooting for them too!)
My gravity at bottling was high and I ended up with a sweet beer after 3 weeks in the bottle. After 3 months, it was super carbonated and freaking awesome. Curious how yours came out.
Just finished my control panel upgrade. This is still on my list.
I am going to do the LONG ramp mash on my electric HERMS, use a large starter and yeast nutrient. We will see how it goes, I will post notes when I do it, promise.
I want to brew this so bad. I'm thinking about using 6# Belgian Pils and making up for the other half by using 4# Pale DME. Do you think that would work? I feel more comfortable doing partial mash than I do all-grain.
I dunno... I have heard that extract generally creates a less fermentable wort, especially in this case where this recipe calls for a ramp mash to create a HIGHLY fermentable wort, the outcome may not be as desireable.
I have never brewed extract, but I have heard that rumor. And as stated, the ramp mash in this recipe is to help achieve a HIGHLY fermentable wort. Your extract could have been mashed at 156F and wont offer much in the way of fermentability.
Anyone chime in on this?
Either way... this recipe calls for a ramp mash, over a 2 hour period to create a highly fermentable wort. If you do not do this, you will probably end up with a higher FG and a much sweeter beer than what is intended in this recipe.
I dont think that there is any extract that will give you a wort that is nearly as fermentable as this mashing schedule will.
And, this is the trick to the this Belgian... getting the LOW FG... it wont be easy to do, even with a 2 hour constant ramp mash.
You will have to achieve nearly 90% attenuation to get close to clone. Normal attenuation with a normal mash/extract brew is what... 70-75? Throw in the fact that after the primary ferment, you are adding almost an additional POUND of sugar and asking the yeast to ferment that out in an environment of about 8% alc/vol.
I have a feeling that an extact or PM of this will come in around 1.018... VERY sweet and not close to being a clone.
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