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Quicksilver's Golden Years
Belgian Golden Strong Ale • All Grain • 6 gal
At least something besides piss is Golden in retirement.
December 27, 2014 pm 01:25pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 12.5 lbs
Pilsen Malt; Malteries Franco-Belges
Pilsen Malt; Malteries Franco-Belges
Light in color and low in total protein, MFB Pilsen malt is produced from the finest European two-row barley. This malt is extremely well modified and can easily be mashed with a single-temperature infusion.
- 3.0 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.
- 1.0 oz
Saaz - 4.0 AA% pellets; boiled 90 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1.0 oz
Saaz - 3.8 AA% pellets; boiled 90 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Spalt Spalter - 5.0 AA% pellets; boiled 5 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 1 tbsp
Irish Moss - last 15 minutes (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 3711 French Saison
Wyeast 3711 French Saison
A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.
Notes
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
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: D - Belgian Golden Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.077 | 1.070 - 1.095 |  |
| Terminal Gravity: | 1.009 | 1.005 - 1.016 | |
| Color: | 3.5 SRM | 3 - 6 | |
| Alcohol: | 9.0% ABV | 7.5% - 10.5% | |
| Bitterness: | 34.2 IBU | 22 - 35 | |
Discussion
Sulfur smell
2014-12-31 10:15pm
I've been slowly raising the temperature up from 65F to 75F with a goal of 82F within a week. It's still fermenting pretty steady. It has a strong sulfur smell which from what I read is normal. This is one funky brew which seem to be going as described for this style. Fingers crossed.
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