Z_Golden Oak Chardonnay Ale

All Grain Recipe

Submitted By: omahawk (Shared)
Members can download and share recipes

Batch Size: 7.00 gal	Style: Belgian Golden Strong Ale (25C)
Boil Size: 10.46 gal	Style Guide: BJCP 2015
Color: 5.6 SRM	Equipment: 6.5 gallon batch
Bitterness: 28.2 IBUs	Boil Time: 90 min
Est OG: 1.090 (21.5° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.016 SG (4.0° P)	Fermentation: Ale, Two Stage
ABV: 10.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	1
1 lbs	Biscuit Malt (23.0 SRM)	Grain	2
1 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	3
4.00 oz	Acid Malt (3.0 SRM)	Grain	4
3 lbs 4.00 oz	Cane (Beet) Sugar [Boil] (0.0 SRM)	Sugar	5
1.00 oz	Magnum [13.2%] - Boil 90 min	Hops	6
1.00 oz	Liberty [4.9%] - Boil 0 min	Hops	7
1.0 pkgs	Belgian Ardennes (Wyeast Labs #3522)	Yeast	8
3.00 oz	Oak Cubes soaked in Chardonnay (Secondary 14 days)	Misc	9

Notes

Started soaking oak cubes in 2 cups Chardonnay on May 26. 2 tsp CaCl, .5 tsp gypsum. 2 x 1.6 L starters. Mashed at 147. Brewed July 4. Finished boil with 5.85 gallons at 1.092. Started really fast with yeast in airlock. Temp started at 70, raised to 72 by Day 1. Moved to the HVAC room on Day 5 to raise temp to 78. Gravity sample on Day 9 = 1.009. Tastes good, minor spiciness. After 4 weeks on primary, racked to secondary onto all of the Chardonnay and oak Cubes (August 2). Prior to adding to beer, Chardonnay had intense, smooth oak character. Taste test of beer after 7 days on oak was very mild oak flavor. After 5 weeks on oak in secondary (Sept 4), bottled with 1/2 gallon spring water added (6 gallons total bottled). Final ABV estimated at 10%. Primed with 6oz table sugar at 72 degrees - approximately 3.3 volumes. Needs more oak flavor. Gave as Christmas gifts. Really improved with age. May 2017 bottles were good (10 months on).

BeerSmith™ Recipes and Web Editor