Liquid Gold (BGS) 
All Grain Recipe
Submitted By: knanzer (Shared)
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| Brewer: Kevin Nanzer | |
| Batch Size: 6.00 gal | Style: Belgian Golden Strong Ale (18D) |
| Boil Size: 7.84 gal | Style Guide: BJCP 2008 |
| Color: 3.4 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 27.9 IBUs | Boil 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 items |
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)
This Recipe Has Not Been Rated
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