Haha that's exactly what I'm preparing for, but not either of those two categories, so you're safe. I'd love to talk with you about the BGSA recipe you're using though, I've been researching for a month now before I brew mine and I'd like to hear the approach you took. It's supposed to be a super simple beer recipe wise, but it's the holy grail of beer IMO so I'm reading all I can.
Safe?!?! SAFE? Ha! I think you mean that YOUR safe!
As to my BGSA, I guess I dont mind sharing it since the entry deadline is 3 days away:
Peechy Keen
10# Belgian Pilsner
2# Munich
3# Clear Candi Syrup (at flameout)
4oz Hallertau Mittlefruch (2@60 and 2@20)
3# Peaches from my back yard, peeled and sliced
White Labs WLP570 Belgian Golden Ale yeast
Mash-in at 110F and rest at 105 for 15min. Ramp up to 135 and slowly increase to 145 over 30 min (note: I intended to hold at 140 for 30 min, but this is what actually ended up happening and I cant say Im disappointed in the results). Ramp up to 155 and hold for 30min more. Also, give this beer time to ferment (at least 2 weeks) but dont expect the yeast I mentioned to drop out and the beer to clear before bottling. When they say low flocculation, they mean it.
Most people dont do a multi-step mash, but especially for this style it is really important. The low-temp step helps break down some of those long-chain sugars and will cause the beer to go much lower on the FG than normal. I had an OG of 1.071 and an FG of 1.010 for 85% attenuation on a yeast that was supposed to be 75.5%. This beer was an office favorite. Everyone thought it was extremely drinkable, especially for an 8.4% ABV beer!
Of course, the beer didnt turn out perfectly. In fact, that brew day was
and epic disaster. And Im still disappointed that the peach didnt really come through. I did leave the burnt window curtain off the ingredients list...but it came through even less than the peach, so I think Im safe