belgian golden strong1

All Grain Recipe

Submitted By: Rohan (Shared)
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Brewer: Farq
Batch Size: 6.34 galStyle: Belgian Golden Strong Ale (18D)
Boil Size: 9.67 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: Fargis newer equip. - All Grain
Bitterness: 24.3 IBUsBoil Time: 90 min
Est OG: 1.068 (16.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.004 SG (1.1° P)Fermentation: Belgian 7 day ramp up
ABV: 8.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 g Calcium Chloride (Mash 60 min) Misc 1
11 lbs 3.90 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 2
2.26 oz Saaz [4.0%] - Boil 90 min Hops 3
2 lbs 15.97 oz Sugar, Table (Sucrose) [Boil for 20 min] (1.0 SRM) Sugar 4
1.00 Whirlfloc Tablet (Boil 15 min) Misc 5
1.00 g Yeast Nutrient (Boil 15 min) Misc 6
2 pkgs Belgian Golden Ale (White Labs #WLP570) Yeast 7

Taste Notes

Aroma: Clean, some phenolics, some spiciness - 8/12 Appearance: Hazy, very pale gold, low head retention, needs more for style - 1.5/3 Flavour: Sweet malt, clean, very restrained phenolics and esters. Good flavours - 17/20 Mouthfeel: Alc. warmth, some creaminess, more body for style. 4/5 Overall Impression: Clean and good flavours - More body, clarity and head retention would be good but a great effort. 8/10

Notes

This BGS got a first place at the Bungendore show 2013 With a score of 38.5/50. Some say entering beers in the Bungendore Show is like shooting fish in a barrel, however, They hatin' I'm brewin' because it was was my first ever time entering a beer in a comp and first ever Belgian Golden Strong :-) Fermentaion scheduled: 7 day ramp up. From 18 celcius raise to 28 celcius over 7 days and hold there until fully attenuated. This one got down to 1.001. 7.5% ABV