Sugar used in this brew was 4 pounds of organic evaporated cane juice.
Wow, this time I had a very efficient mash: a full 20% better than previously. I crushed my grain at Beer At Home with their new mills, so that may be part of the cause. In any case, I hadn't planned on such efficiency, so the OG shot to 1.080 instead of the 1.070 as planned. I hope it'll dry out so it can still be called a Golden Strong cuz we're getting into Tripel territory here.
One carboy was lacking, and since my efficiency was so good, I decided to add 1 1/4 gallons of cooled boiled water to top it to 5.5 gallons. As a result, its OG is around 1.074 or so.
Cooled to 75°F and pitched yeast. I plan on keeping the temp in this range throughout primary fermentation.
This will be the last beer I ever neglect to use a hop bag. Too much mess (February 08, 2009).
|21.00 pounds||Belgian Plisen Malt||91.3%|
|1.00 pounds||German Light Munich Malt||4.3%|
|1.00 pounds||German Wheat Malt Light||4.3%|
|23.00 pounds||Total Grain Weight||100%|
|4.00 pounds||Sucrose (Table Sugar)|
|1.25 ounces||Centennial||90 min||6.7%|
|1.75 ounces||Centennial||30 min||6.7%|
|1.00 ounces||Saaz||1 min||5.8%|
|4.00 ounces||Total Hop Weight|
|Abbey Ale (WLP530)||White Labs||Liquid||2000 ml starter|
|Infusion||Single infusion mash.||152° F||60 min.|
|Sparge||Batch sparge.||170° F||20 min.|
|Strike Water Amount:||7.6|
|Strike Water Temperature:|
|Sparge Water Amount:||8.2|
|Sparge Water Temperature:|
|OG:||1.080 / 19.3° P|
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