Hows this Belgian Look?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

inkslinger82

Well-Known Member
Joined
Nov 9, 2007
Messages
50
Reaction score
1
I just made my 5 gallon rubbermaid MLT ( would love to do AG...but im in an Apt.) Anyway...I am excited about my first partial mash and I wanted to do a Belgian Golden and wanted to get some suggestions as to the Mashing schedule. Ingredient suggestions are always welcome. I put it in Beersmith format so hopefully that helps...thanks!


Ingredients

Amount Item Type % or IBU
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



Beer Profile

Est Original Gravity: 1.091 SG
Est Final Gravity: 1.021 SG Estimated Alcohol by Vol: 9.16 %
Bitterness: 30.2 IBU Calories: 43 cal/pint
Est Color: 5.7 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 5.49 lb
Sparge Water: 5.19 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
75 min Mash In Add 6.86 qt of water at 164.9 F 150.0 F


Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
 

GregKelley

Well-Known Member
Joined
Feb 4, 2006
Messages
176
Reaction score
10
Location
North Royalton, OH
I ferment my Belgian golden at a higher temp, usually close to 70F. Of course, it depends on the yeast. I've used Trappist High Gravity (Wyeast 3787).

You also might want to half your hop addition at 0 minutes. The style doesn't call for strong hop smell.
 

Judd

Well-Known Member
Joined
Nov 18, 2007
Messages
279
Reaction score
2
Location
Halifax, Canada
Looks good, although rather eclectic. The 1762 is a very nice yeast, ferments out really dry and clean, although I've never seen it used with with so much Pilsner malt before. Also, have you considered reducing the corn sugar, or replacing some of it with candy sugar? Is there a reason you have so much, aside from to increase the alcohol? I really like the 2 oz EKG. It's creative, and should be really tasty with the Saaz. Although, in my books, the hoppier a beer is, the better. Seems like a great brew. Good luck with your mash!
 
Top