Golden Revolution Barrel Aged

Brewer: Chris Dibble
Batch Size: 11.00 gal	Style: Belgian Golden Strong Ale (18D)
Boil Size: 14.06 gal	Style Guide: BJCP 2008
Color: 4.0 SRM	Equipment: Dibbs SS Brew Tech 15 ga Brew Pot 72 Quart Extreme Cooler
Bitterness: 29.7 IBUs	Boil Time: 90 min
Est OG: 1.077 (18.6° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.010 SG (2.4° P)	Fermentation: Ale, Single Stage
ABV: 9.0%	Taste Rating: 36.3

Ingredients
Amount	Name	Type	#
12.00 gal	Clay County Water	Water	1
23 lbs	Pilsner (Weyermann) (1.7 SRM)	Grain	2
4 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	3
2 lbs	Candi Syrup, Simplicity [Boil] (1.0 SRM)	Extract	4
1 lbs 8.00 oz	Corn Sugar (Dextrose) [Boil] (0.0 SRM)	Sugar	5
1.75 oz	Saaz [5.8%] - Boil 90 min	Hops	6
1.75 oz	Saaz [5.8%] - Boil 25 min	Hops	7
2.00	Whirlfloc Tablet (Boil 15 min)	Misc	8
10.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	9
2.00 oz	Saaz [5.8%] - Boil 5 min	Hops	10
1.0 pkgs	Abbey Ale (White Labs #WLP530)	Yeast	11
1.0 pkgs	Belgian Golden Ale (White Labs #WLP570)	Yeast	12

Scored 36.3 pushed to second round of 2017 Hogtowne Brewoff. Scored 36 and won Gold medal at 2017 Sunshine Challenge.

1/16/17 - Brewed and pitched 1 liter of a 2 liter starter into 6 gallons in each fermenter. Age in Sons of Liberty oak whiskey barrel for 1-2 months.

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