BelgAm Golden Strong Ale - HomeBrewChatter.com Home Brew Forum

Redweasel · 02-28-2010, 10:39 PM

Kicking this off now. Pitching a huge starter of the Belgian Schelde from Wyeast. The soft belgian sugar tastes and looks just like a lighter version of brown sugar.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: BelgAm Golden Strong Ale
Brewer: Matt J Cherry
Asst Brewer:
Style: Belgian Golden Strong Ale
TYPE: Extract
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 4.00 gal
Estimated OG: 1.088 SG
Estimated Color: 5.3 SRM
Estimated IBU: 39.0 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6 lbs Pilsner Liquid Extract [Boil for 15 min] Extract 49.38 %
3 lbs 2.4 oz Pilsner Liquid Extract (3.5 SRM) Extract 25.93 %
14.00 gm Magnum [12.10 %] (60 min) Hops 11.9 IBU
28.30 gm Cascade [5.40 %] (15 min) Hops 5.3 IBU
28.30 gm Amarillo Gold [7.40 %] (10 min) Hops 5.3 IBU
28.30 gm Centennial [10.00 %] (5 min) Hops 4.0 IBU
28.30 gm Citra [11.00 %] (0 min) Hops -
3 lbs Soft Candi Sugar, Blonde Added at flameout (0.0 SRM) Sugar 24.69 %

Ó Flannagáin · 02-28-2010, 11:13 PM

Dude, we are going to NEED to do a swap soon. I really want to try all these highly thought out extract brews you are doing. Sounds like you are getting the process down.

Redweasel · 02-28-2010, 11:24 PM

Absolutely Flan. It's been fun. I'm so ready to get back to AG though.

Redweasel · 03-01-2010, 01:46 AM

Ended up with a 1.092 starting gravity! This is going to be a beast of a beer. I hope the yeast can come through and dry this out to at least 1.022.

Redweasel · 03-02-2010, 10:09 AM

This yeast is fucking monsterous! Woke up 4 hrs later to Mt Vesuvbeerus. This is with Fermcap! I added several more drops and no luck. First time I've had to bust out the blow-off in over a year.

Highlander · 03-02-2010, 02:45 PM

I looked at that yeast. It's supposed to have a limit of 9% abv. You are going to be pushing it. I will be interested to hear how it turns out.

Evan! · 03-02-2010, 04:06 PM

9%? Uh oh. I know those are only guidelines and not the law, but I'd be concerned, especially with a golden strong, which you typically want to finish pretty low.

Nevermind. Highlander is wrong. It's got a published ceiling @ 11%. So, theoretically, it should make it down to 1.012 before the alcohol stops it...but again, this is just an estimation...though, I have had strains stop dead in their tracks at precisely what their published limit was.

Highlander · 03-02-2010, 05:57 PM

Oops! Rebel Brewer has it wrong too!

I just checked several places, and everywhere (except rebel) lists it as 11%.

Redweasel · 03-02-2010, 09:28 PM

This yeast is still rockin hard. I've got it fermenting down at 61f right now and am going to start ramping up the temp tonight.

I am a bit worried it won't get down as low as I want it to, but as always I have a plan. Since I'm going to age it for quite a long time anyway, if it doesn't attenuate enough I'll add some brett. I think it would go really well with this recipe.

Redweasel · 03-16-2010, 03:31 AM

It's down to 1.019. I'd like it to drop at least 3 more points but the yeast is definitely done and it's starting to clear. Oh fucking well. Tastes fantastic. Going to let it sit for another three weeks or so and see if it will drop another point or two even though I doubt it. Either way I'm very happy with how the sample tastes. The fruitiness from the yeast is nice and smooth and it seems that the hops will really shine through once its carbed.

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03-02-2010, 10:09 AM	#5
Redweasel FUCK THE MOON!!! Join Date: Apr 2008 Location: Kansas City, MO Posts: 2,823	This yeast is fucking monsterous! Woke up 4 hrs later to Mt Vesuvbeerus. This is with Fermcap! I added several more drops and no luck. First time I've had to bust out the blow-off in over a year.

03-02-2010, 02:45 PM	#6
Highlander Senior Member Join Date: Nov 2009 Location: Ohio Posts: 515	I looked at that yeast. It's supposed to have a limit of 9% abv. You are going to be pushing it. I will be interested to hear how it turns out.

03-02-2010, 05:57 PM	#8
Highlander Senior Member Join Date: Nov 2009 Location: Ohio Posts: 515	Oops! Rebel Brewer has it wrong too! I just checked several places, and everywhere (except rebel) lists it as 11%.

03-02-2010, 09:28 PM	#9
Redweasel FUCK THE MOON!!! Join Date: Apr 2008 Location: Kansas City, MO Posts: 2,823	This yeast is still rockin hard. I've got it fermenting down at 61f right now and am going to start ramping up the temp tonight. I am a bit worried it won't get down as low as I want it to, but as always I have a plan. Since I'm going to age it for quite a long time anyway, if it doesn't attenuate enough I'll add some brett. I think it would go really well with this recipe.

03-16-2010, 03:31 AM	#10
Redweasel FUCK THE MOON!!! Join Date: Apr 2008 Location: Kansas City, MO Posts: 2,823	It's down to 1.019. I'd like it to drop at least 3 more points but the yeast is definitely done and it's starting to clear. Oh fucking well. Tastes fantastic. Going to let it sit for another three weeks or so and see if it will drop another point or two even though I doubt it. Either way I'm very happy with how the sample tastes. The fruitiness from the yeast is nice and smooth and it seems that the hops will really shine through once its carbed.