Quicksilver Abaddon's Golden 
All Grain Recipe
Submitted By: Quicksilver (Shared)
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| Brewer: Stephen Pothier | |
| Batch Size: 6.00 gal | Style: Belgian Golden Strong Ale (18D) |
| Boil Size: 8.80 gal | Style Guide: BJCP 2008 |
| Color: 3.8 SRM | Equipment: HERMS |
| Bitterness: 27.9 IBUs | Boil Time: 90 min |
| Est OG: 1.075 (18.1° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.001 SG (0.4° P) | Fermentation: High alcohol curve |
| ABV: 9.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.00 gal |
Portland, ME |
Water |
1 |
| 12 lbs 8.00 oz |
Pilsen Malt; Malteries Franco-Belges (1.7 SRM) |
Grain |
2 |
| 2.01 oz |
Saaz [4.0%] - Boil 90 min |
Hops |
3 |
| 3 lbs |
Sugar, Table (Sucrose) [Boil for 90 min] (1.0 SRM) |
Sugar |
4 |
| 1.00 oz |
Spalter [5.0%] - Boil 5 min |
Hops |
5 |
| 1.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
6 |
| 1.0 pkgs |
Wyeast 3787 Trappist High GravityWyeast 3787 Trappist High GravityWyeast 3787 Trappist High Gravity (Wyeast #3787) |
Yeast |
7 |
Taste Notes
Slowly raise over a week from 65F to 80FNotes
Trying a recipe from Brewing Classic Beer Styles by Jamil and Palmer. Mashed at 149 for 90 Minutes sparged at 168F for 1 hour. Chilling to 65F with a Blichmann Chiller. Slowly raising to 82F per the book within 1 week. Final brix was 19-20% which could be 10.8 to 11.5 % AVB
Moved to back room which is 40F to cold crash the yeast and for conditioning on 1/7/15 On 3/7/15 I racked it off the yeast and moved it to a 70F room while I get a Wyeast 3787 Trappist High Gravity starter going. I'm going to prime with 6 oz of cane sugar and cork and cage.This Recipe Has Not Been Rated
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