Nobody critiqued my golden ale recipe so here is my final recipe.
Belgian Style Golden Ale
10 lbs. American 2 Row Pale Malt
.75 lb. Wheat Malt
1 oz. Cluster 60 min.
.5 oz. Tattenanger for 25 min.
.5 oz. Hallertau at flameout
1.5 tsp. Irish moss
White Labs Belgian Golden Ale Yeast WLP570
Brewed on 2/18/2007
Mash grain in 3.24 gallon water at 153 degrees for 1.5 hour. Mash out at 170 degrees.
Sparge with 7 gallons of 170 degree water
Heat wort to 212 degrees.
When wort temp. is at 212 degrees add cluster hops(60 minute hops).
At 30 minutes to go add Tettenanger hops(25 minute hops).
At 15 minutes to go add the Irish Moss.
Turn fire off and add Hallertau hops(flameout hops).
Cool the wort and pitch the yeast at around 80 degrees.
Gravity of last runoff was 1.005 corrected to 1.017 for temperature.
Pre-boil gravity of the 6.5 7gal. of the wort was 1.044 corrected to 1.051 for temperature.
It's boiling now.
I have one question. How do you guys think this will turn out. Also my white labs yeast has a cloudy look to it. On top of the usual solids there is a bit of a cloudy haze on top I don't usually have this in my yeasts. It's still in the vial no starter for me today lazy brewing. But I havn't noticed this in onther vials I've used. Anyone use this strain before is it normal?
Primary 1: Imperial Stout
Primary 2: Golden Ale
Keg 1: Nothing
Keg 2: Nothing