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Belgian Golden Strong Ale – All Grain GONE

Statistics

General Info

Sugar used in this brew was 4 pounds of organic evaporated cane juice.

Comments

Wow, this time I had a very efficient mash: a full 20% better than previously. I crushed my grain at Beer At Home with their new mills, so that may be part of the cause. In any case, I hadn’t planned on such efficiency, so the OG shot to 1.080 instead of the 1.070 as planned. I hope it’ll dry out so it can still be called a Golden Strong cuz we’re getting into Tripel territory here.

One carboy was lacking, and since my efficiency was so good, I decided to add 1 1/4 gallons of cooled boiled water to top it to 5.5 gallons. As a result, its OG is around 1.074 or so.

Cooled to 75°F and pitched yeast. I plan on keeping the temp in this range throughout primary fermentation.

This will be the last beer I ever neglect to use a hop bag. Too much mess (February 08, 2009).

Malts and Grains

Amount	Malt/Grain	% of Grist
21.00 pounds	Belgian Plisen Malt	91.3%
1.00 pounds	German Light Munich Malt	4.3%
1.00 pounds	German Wheat Malt Light	4.3%
23.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
4.00 pounds	Sucrose (Table Sugar)

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.25 ounces	Centennial	90 min	Bittering	Boil	Pellets	6.7%
1.75 ounces	Centennial	30 min	Bittering and Aroma	Boil	Pellets	6.7%
1.00 ounces	Saaz	1 min	Aroma	Boil	Pellets	5.8%
4.00 ounces	Total Hop Weight

Yeasts

Procedure

• Single infusion mash at 151° for 60 minutes.
• Add hops according to schedule.
• Add sugar in the last 15 minutes along with Irish Moss.
• Cool to fermentation temperature.
• Ferment for in primary at 72° for seven days. Secondary ferment for at least seven days. Age for at least 45 days.

 

Fermentation and Aging