inkslinger82
Well-Known Member
- Joined
- Nov 9, 2007
- Messages
- 50
- Reaction score
- 1
Im about ready to do my first Partial mash...made my starter today. Im doing a Belgian Golden Strong Ale. I have read from a couple people to ferment starting at 70...Brewing Classic styles says to slowly raise temp to 82 for this style! Others I have read say to keep the fermentation around 60ish otherwise it will have a very strong banana taste and give bad headaches. ANY information would be greatly appreciated. Here is the recipe if that helps
7.00 lb Pilsner Liquid Extract (3.5 SRM) Extract 51.03 %
5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 36.45 %
0.49 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.57 %
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 26.3 IBU
1.00 oz Saaz [4.00 %] (10 min) Hops 3.8 IBU
1.00 oz Saaz [4.00 %] (0 min) Hops -
1.23 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 8.94 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale (made starter today)
7.00 lb Pilsner Liquid Extract (3.5 SRM) Extract 51.03 %
5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 36.45 %
0.49 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.57 %
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 26.3 IBU
1.00 oz Saaz [4.00 %] (10 min) Hops 3.8 IBU
1.00 oz Saaz [4.00 %] (0 min) Hops -
1.23 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 8.94 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale (made starter today)