Belgian Strong Golden Ale
Alex Brubaker’s Belgian Golden Strong
11-07-2008 Belgian Golden Strong Ale
A ProMash Brewing Session Report
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Brewing Date: Friday November 07, 2008
Head Brewer: Alex Brubaker
Asst Brewer:
Recipe: Belgian Golden Strong Ale
BJCP Style and Style Guidelines
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18-D Belgian Strong Ale, Belgian Golden Strong Ale
Min OG: 1.070 Max OG: 1.095
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 3.00 Wort Size (Gal): 3.00
Total Grain (Lbs): 6.88
Anticipated OG: 1.073 Plato: 17.66
Anticipated SRM: 3.1
Anticipated IBU: 33.9
Brewhouse Efficiency: 74 %
Wort Boil Time: 75 Minutes
Actual OG: 1.070 Plato: 17.04
Actual FG: 1.003 Plato: 0.77
Alc by Weight: 6.98 by Volume: 8.85 From Measured Gravities.
ADF: 95.5 RDF 78.8 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 70 %
Anticipated Points From Mash: 51.55
Actual Points From Mash: 48.58
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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80.0 5.50 lbs. Pilsener Germany 1.038 2
20.0 1.38 lbs. Cane Sugar Generic 1.046 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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0.67 oz. Styrian Goldings Pellet 3.50 16.6 First WH
0.67 oz. Styrian Goldings Pellet 3.50 17.3 60 min.
Yeast
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WYeast 1388 Belgian Strong Ale
Mash Schedule
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Mash Type: Single Step
Heat Type: Infusion
Grain Lbs: 5.50
Water Qts: 8.25 - Before Additional Infusions
Water Gal: 2.06 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.50
Tun Thermal Mass: 0.13
Grain Temp: 70 F
Dough In Temp: 157 Time: 0
Saccharification Rest Temp: 144 Time: 90
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 0 Time: 0
Runnings Stopped At: 1.010 SG 2.56 Plato
Total Mash Volume Gal: 2.50 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
Water Analysis - Regional Matching
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Profile Water Name: Home Water
Your Water Name: Lancaster City
Ca Mg Na SO4 Cl HCO3
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Target Water: 111.0 20.0 30.0 12.0 107.0 291.0
Your Water: 123.2 11.8 14.9 77.8 29.0 123.0
(Before Dilutions)
Your Water: 61.6 5.9 7.4 38.9 14.5 61.5
(After Dilutions)
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Difference: 49.4 14.1 22.5 -26.9 92.5 229.5
Dilution Rate: 0.50
Grams
Additions Per Gal Ca Mg Na SO4 Cl Carb
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Gypsum: 0.00 0.0 0.0 0.0 0.0 0.0 0.0
Epsom Salt: 0.00 0.0 0.0 0.0 0.0 0.0 0.0
Canning Salt: 0.00 0.0 0.0 0.0 0.0 0.0 0.0
Baking Soda: 0.00 0.0 0.0 0.0 0.0 0.0 0.0
Calcium Chlr: 0.00 0.0 0.0 0.0 0.0 0.0 0.0
Chalk: 0.00 0.0 0.0 0.0 0.0 0.0 0.0
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Totals: 0.00 0.0 0.0 0.0 0.0 0.0 0.0
Water Adjustment Detail
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Adjust Mash Water - 2.06 Gallons (8.25 Quarts) with:
0.00 Ounces of Gypsum. CaSO4
0.00 Ounces of Epsom Salt MgSO4
0.00 Ounces of Canning Salt NaCL
0.00 Ounces of Baking Soda NaHCO3L
0.00 Ounces of Calcium Chloride CaCL
0.00 Ounces of Chalk CaCO3
Adjust Sparge Water - 3.25 Gallons (13.00 Quarts) with:
0.00 Ounces of Gypsum. CaSO4
0.00 Ounces of Epsom Salt MgSO4
0.00 Ounces of Baking Soda NaHCO3
0.00 Ounces of Canning Salt NaCL
0.00 Ounces of Calcium Chloride CaCL
0.00 Ounces of Chalk CaCO3
Fermentation Specifics
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Pitched From: Starter
Amount Pitched: 1250 mL
Lag Time: 0.00 hours
Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 14
Primary Temperature: 68 degrees F
Secondary Fermenter: Stainless Steel
Secondary Type: Closed
Days In Secondary: 14
Secondary Temperature: 35 degrees F
Original Gravity: 1.070 SG 17.04 Plato
Finishing Gravity: 1.003 SG 0.77 Plato
Fermentation Notes
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Pitched at 66 F.
Every 24 Hrs raised it 2 degrees for first 7 days
After
9 Days drops to 72 F for 5 more days
Lager for 16 days at 34 F