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Bach's Belgian Golden Ale NHC 2013
Belgian Golden Strong Ale • All Grain • 6 gal
Brewed 4/16 after Bach's Blond. See notes for additional detail.
May 13, 2010 pm 11:38pm
3.3/5.0 1 rating
Ingredients (All Grain, 6 gal)
- 11 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 1 lbs
White Wheat Malt; Briess
White Wheat Malt; Briess
Sweet, malty, wheat, floury flavors. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- .5 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 1 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- .25 oz
Magnum - 14.5 AA% whole; boiled 15 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 0.5 oz
Saaz - 3.0 AA% whole; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Saaz - 5.0 AA% pellets; boiled 90 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .25 oz
Perle - 7.8 AA% pellets; boiled 90 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 tbsp
5.2 pH Stabilizer - (omitted from calculations)
5.2 pH Stabilizer
Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.
- .25 tsp
AllFloc - (omitted from calculations)
AllFloc
Enhanced Kappa Carrageenan reduces dosage rates and improves flocculation! For addition to the boiling kettle 15-20 minutes before the end of boil. Usage approx .4 - 1.2 oz. per 10 bbl. AllFloc is prized for its consistency and high potency. Results include improved hot and cold breaks, trub compaction, improved filtration, and some chillproofing.
- .5 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
White Labs WLP550 Belgian Ale
White Labs WLP550 Belgian Ale
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
Notes
Brewed 4/16 Water Treatment: 5.2 pH Stabilizer, Denver (South Platte) water. Mash Schedule Dough in with 3 gal 144° F 122° F for 20 minutes (added 1/2 gal cold tap water due to temp over shoot) 146° F for 30 minutes 152° F for 30 minutes 170° F for 10 minutes Post Boil SG 1.050 1 Pint Starter (stir plate) 4/29 Transferred to secondary, SP 1.012 5/25 SP 1.10, bottled with 4.0 oz corn sugar (~ 5 gallons)
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: D - Belgian Golden Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.072 | 1.070 - 1.095 |  |
| Terminal Gravity: | 1.014 | 1.005 - 1.016 | |
| Color: | 6.2 SRM | 3 - 6 | |
| Alcohol: | 7.6% ABV | 7.5% - 10.5% | |
| Bitterness: | 25.2 IBU | 22 - 35 | |
Discussion
Ready to Crack Open the First Bottle
2010-06-12 11:11am
Bottled 5-25-2010
Great Looking Recipe
2011-03-03 9:39am
Appreciate the excellent and detailed notes. How would you rate it?
Good Solid Beer
2011-03-04 12:00am
Very drinkable but lacking any real ester notes.
Maybe 3.5 Star - it was good but it didn't wow me.
2011-03-04 9:19am
Thanks. I use Beertools as my primary method of keeping notes. Maybe 3.5 Star - it was good but it didn't wow me. The main issue I had with the beer is it didn't have a lot of yeast driven flavor. Next time I will control the fermentation temperature. My basement averages ~ 68 F and I did not actively control the temp, something I can do now (built a fermentation box). I also think the grain bill was overly complex (ref Brew Like a Monk)
Post a Comment
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