Hodor_Baggins
Well-Known Member
The only problem I see w/ either of those recipes is the amount of sugar. I think that needs to be scalable too so people aren't putting 3# in a 2.5gal batch. Or at least state what size batch 3# is for.
Everybody keeps asking for a definitive, 'final' recipe. So I think we need to state one and then if anyone has any problems with it, speak up now or forever hold your peace.
The latest 'BGSA' recipe was:
94% Pils
3% Munich
3% Wheat malt
approx. 3# cane sugar
1.100 OG
1.010 FG
50 IBU with a decent amount of flavor/aroma hops.
predicted SRM = ~5
The latest 'Belgian Specialty Ale' recipe was:
73% Pils
13.5% Munich
13.5% Wheat malt
approx. 3# cane sugar
1.100 OG
1.010 FG
52 IBU with some flavor/aroma hops
predicted SRM = ~8.75
Is there a preference between these two?
I slightly prefer the 'BGSA' recipe just because I keep reading that these brews are all about Pils/yeast. However, we are already out of the style guideline so I can understand the desire to further deviate.
The only problem I see w/ either of those recipes is the amount of sugar. I think that needs to be scalable too so people aren't putting 3# in a 2.5gal batch. Or at least state what size batch 3# is for.
StrangeBrew J v.2.0.1 recipe text output
Details:
Name: 10-10-10 Belgian Golden Strong
Brewer: Chris Miller
Size: 10.0 gallons US
Style: Belgian Golden Strong Ale
OG: 1.100, FG:1.010, Alc:12.0, IBU:36.3
(Alc method: by Volume; IBU method: Tinseth)
Yeast: Wyeast 3739-PC Flanders Golden Ale
Fermentables:
Name amount units pppg lov %
Munich Light 1.12 lb 1.033 8.0 3.0%
Pils 2-Row 30.00 lb 1.035 1.2 80.5%
Wheat Malt 1.12 lb 1.039 1.7 3.0%
White Cane Sugar (Gran) 5.00 lb 1.042 0.0 13.4%
plus clearly there is a rounding error showing up in my software since that only adds up to 99.9%.
I vote BGSA with a % put on the sugar, especially since I've never added any to the brew. Does that go in to the boil or fermentor?
You'll want a fairly soft water profile for this beer. Not necessarily Pilsen soft but soft.
Beer Smith lists Antwerp, Belgium for the Belgian water profile style with the following numbers...
Calcium: 90.0 ppm
Sulfate: 84.0 ppm
Magnesium: 11.0 ppm
Chloride: 57.0 ppm
Sodium: 37.0 ppm
Bicarbonate: 76.0 ppm
PH: 8.0
So what's the consensus? What's going to be brewed and do we need a clean sticky with the parameters, recipe...etc...etc...?
If it's going to be a GSA, maybe we tap into a proven recipe from Jamil (et al) and tweak it for our HBT event. Normally we use a recipe as a guideline and individual brewers can do what they like.
We had a poll thread and the winner was GSA. A clean sticky sounds good to me. I'm easy regarding the recipe. I'll be ordering the ingredients soon.So what's the consensus? What's going to be brewed and do we need a clean sticky with the parameters, recipe...etc...etc...?
If it's going to be a GSA, maybe we tap into a proven recipe from Jamil (et al) and tweak it for our HBT event. Normally we use a recipe as a guideline and individual brewers can do what they like.
So what's the consensus? What's going to be brewed and do we need a clean sticky with the parameters, recipe...etc...etc...?
If it's going to be a GSA, maybe we tap into a proven recipe from Jamil (et al) and tweak it for our HBT event. Normally we use a recipe as a guideline and individual brewers can do what they like.
As it stands, I'm the only one who has proposed and scaled any sort of recipe. The original Devil May Cry (the starting point for the 10.10.10) was adapted from Vinnie Cilurzo's Golden Strong as listed in Brew Like A Monk.
Sorry I've been absent over the last week - I've just returned from vacation in Saranac Lake and have lots of forum postings/emails to catch up on.
We had a poll thread and the winner was GSA. A clean sticky sounds good to me. I'm easy regarding the recipe. I'll be ordering the ingredients soon.
I just tapped my BGSA/Tripel #2 and it's def better than BGSA/Tripel #1. Maybe it was the incremental sugar feeding in the fermenter because even though it finished lower (1.008 vs. 1.012) and has more alcohol...it tastes like it has less alcohol. #2 is comparatively lighter/more refreshing than #1. Only difference was the yeast and the method of adding sugar.
...
If Flyangler would post up a pretty beer tools pro report of the full recipe in a new thread biermuncher could sticky it, that way the recipe is in the first post to make it easy for others to find.
Awesome, let's call it official!
+1
BierMuncher (or any mod) could we have post 341 split out into it's own "Recipe and swap guidelines" thread? Or should Jason start it himself?
I started the thread earlier and have reported the post so it can be made a sticky.
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