Category Archives: Belgian Golden Strong eBIAB v1_1

Belgian Golden Strong eBIAB v1_1

My homebrew club has an ongoing barrel project where we have refilled an old oak barrel numerous times.  This time we did a funky belgian golden strong and we needed some blending beer so I brewed this up.  Turned out really good but I didn’t get to drink much since I needed it all for the barrel.  The recipe came from the club.

BrewDesign

Recipe Info

Beer Name: belgian_golden_strong_ebiab1_1
Style: Belgian Golden Strong Ale
Date: 5-2-16

Style

Original Gravity: 1.079
Final Gravity: 1.011
Color: 3.9
Alcohol: 8.9 %
Bitterness: 26.4 IBUs

Brewery

Efficiency: 70
Attenuation: 86

Mash

Mash Fermentable Weight: 20.5 Pounds
Mash Thickness: 1.5 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 9.69 Gallons
Mash Volume: 11.33 Gallons
Strike Water Temp: 159.8 F
Mash Temp: 149 F

Boil

Kettle Gravity (start of boil): 1.069
Predicted Mash Run-off Volume: 7.8425
Target Starting Boil Volume: 9.75
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 8.5

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
19 80.9 Castle Pilsner; Belgian 80.0 1.6
1.5 6.4 Rahr Wheat Malt; White 88.0 2.8
3 12.8 Sugar 100.0 0.0

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
3 Saaz 4.0 60 Boil 22.6
1 Saaz 4.0 15 Boil 3.7

Yeast and Friends

Amount (Milliters) Name
1 pouch White Labs WLP530 Trappist Ale

Misc

Amount Name Time
1 Whirlfloc Tablet 15
.5 tsp Yeast Nutrient (Wyeast) 10

Notes

mash 150F for 60 mins
raise to 168F for 10 mins

Liquid Yeast Pitch – Stirplate Starter

First Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 344 grams
Starter Size: 3.4 liters

Salt and Acid adjustments:

Mash Salts:
Gypsum: 6.0 gram
Calcium Chloride: 6.0 gram

Mash Acid:
Lactic Acid: 8.0 ml @ 88 %

Sparge/Boil Salts:

Predicted Mash pH of: 5.43

Mash Ions (ppm):
Ca: 78.2 Mg: 3.0 Na: 21.0 Cl: 79.0 So: 102.6

Boil Ions (ppm):
Ca: 75.2 Mg: 3.0 Na: 21.0 Cl: 76.1 So: 99.2

cool to 64F to target a pitch @ 66F and just let it ferment out at room temp.

Notes:

5/3/16 made 2.5L starter with 250g of DME and 1 pouch of WLP530 on a stirplate
5/4/16 normal brew day.  no issues.  pitched at ~1pm and big kreusen at 8pm.  pitched entire starter.
5/5/16 huge kreusen w/ blow off.  VERY violent fermentation.
5/6/16 very slow bubbling in morning then i moved the fermenter and fermentation kicked off again.
5/7/16 settled down to slow bubbling.
5/8/16 ~18 seconds apart
5/9/16 moved to bubbler.  slow steady bubbling
5/10/16 ~13 sec apart
5/11/16 ”
5/17/16 ~15 sec
5/18/16 ”
5/21/16 racked beer to keg .  FG 1.010. pH 4.13.  a little bit boozy and green with some phenolic notes -> pepper and a low level of tire/rubber.  nice orange esters.  not bad for a very young, flat golden strong. no off flavors.