First Time Recipe Build: Strong Golden Ale

Thinking about brewing this soon. Anyone see something really off?


Recipe Type: All-Grain
Yeast: WYeast 1214
Yeast Starter: 1.5 L, 2nd Gen.
Batch Size (Gallons): 10 gal
Gravities from BrewPal
Original Gravity: 1.071
Final Gravity: 1.018
IBU: 30
Boiling Time (Minutes): 90
Color: 11
Primary Fermentation (# of Days & Temp): 3 weeks in fermentation house: approx 65-68F


Ingredients:
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Amount Item Type % or IBU
20.00 lb Belgian Pilsner, Grain 76.9%
2.00 lb Munich Malt, Grain 7.7%
2.00 lb Wheat Malt, Grain 7.7%

Hops
1.00 oz Magnum (90 min) Hops 24 IBU
1.00 oz U.K Goldings (30 min) Hops 6 IBU
1.00 oz U.K. Goldings (flameout) Hops ? IBU

2 lb lb homemade amber Candi Sugar, 7.7%

2nd gen Wyeast 1214, 1.5 L starter from slurry


Mash Schedule: Single Infusion
Total Grain Weight: 26 lb

 

Based on Vinnie Cilurzo's numbers and ingredients in BLAM.

 

I think you will do better than 1.018, although that yeast is not the best attenuator.

Only comment I have, is raise the ferment temperature. I would start about 70/72 F, and raise it up to 80+ over a week.

 

I missed the ferment specifics. That's actually ambient temp. So I figure it will be hotter

 

But yes, Your right, rising temps is ideal.

 

Although, I've had success with our dubbels in the 70's, but to be honest I would worry about 80's! Too close to fusal alcohol temps IMO

 

Update,
brew day went well but unfortunately my O.G. was up to 1.086 and i was shooting for 1.070. I used second generation washed Wyeast 1214, but i dont know if the 1.5L starters are up for a 16 point higher job. Will see in a few weeks...