Liquid Gold (BGS)

All Grain Recipe

Submitted By: knanzer (Shared)
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Brewer: Kevin Nanzer
Batch Size: 6.00 galStyle: Belgian Golden Strong Ale (18D)
Boil Size: 7.84 galStyle Guide: BJCP 2008
Color: 3.4 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 27.9 IBUsBoil Time: 90 min
Est OG: 1.073 (17.7° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.008 SG (1.9° P)Fermentation: Ale, Two Stage
ABV: 8.6%Taste Rating: 44.0

Ingredients
Amount Name Type #
12 lbs Castle Belgian Pilsner Malt (1.7 SRM) Grain 1
8.80 oz Briess Carapils Malt (1.5 SRM) Grain 2
1.00 oz Willamette [5.4%] - First Wort Hops 3
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 4
1.00 oz Santiam [3.9%] - Boil 30 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
0.50 oz Willamette [5.4%] - Boil 15 min Hops 7
1.0 pkgs Belgian Golden Ale (White Labs #WLP570) Yeast 8
10.00 ml clarity firm (Primary 0 min) Misc 9
11.20 oz Corn Sugar added after primary (0.0 SRM) Sugar 10

Taste Notes

preboil gravity = 14.1 brix (1.058) starting gravity (end of boil) = 16.7 brix (1.069) pitch yeast from starter beer (~400 billion cells) at 17.1C and then warmed to 19C airlock action within 3 hours raised temp to 19.5C - 12 hours after pitch raised temp to 20C - 24 hours after ptich raised temp to 20.5C - 48 hours after pitch added 11.2oz Corn Sugar (with a little bit of yeast nutrient and 1 cup water) added at the end of primary (72 hours after pitch 20.5C and ~ 9 brix (1.015)) This raised theoretical starting gravity from 16.7 brix (1.068) to 17.8 brix (1.074) gravity at 100 hours from pitch ~8brix (1.006) rasied to 22C kegged on 3/7/15 at 7.5brix (1.003)

Notes

preboil gravity = 14.1 brix (1.057) starting gravity (end of boil) = 16.7 brix (1.068) pitch yeast from starter beer (~400 billion cells) at 17.1C and then warmed to 19C airlock action within 3 hours raised temp to 19.5C - 12 hours after pitch raised temp to 20C - 24 hours after ptich raised temp to 20.5C - 48 hours after pitch added 11.2oz Corn Sugar (with a little bit of yeast nutrient and 1 cup water) added at the end of primary (72 hours after pitch 20.5C and ~ 9 brix (1.016)) This raised theoretical starting gravity from 16.7 brix (1.068) to 17.8 brix (1.073) gravity at 100 hours from pitch ~8brix (1.009) rasied to 22C kegged on 3/7/15 at 7.5brix (1.007)

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