Recipe by Kelly Kruegel. Will be blended with other brewers making the same beer into a 70 gallon barrel that previously housed a Cabernet. Will be interesting...
Added sugar as a syrup four days into primary.
Entered the barrel in May 2011, exited in January 2012.
Bottled half the batch in 750ml Belgian style bottles with natural carbonation. The other half of the batch will be split between 12 ounce bottles and a keg (January 17, 2012).
|22.50 pounds||German Pilsen Malt (2-Row)||88.2%|
|2.50 pounds||American Wheat Malt||9.8%|
|0.50 pounds||Belgian Aromatic Malt||2%|
|25.50 pounds||Total Grain Weight||100%|
|2.50 pounds||Sucrose (Table Sugar)|
|1.50 ounces||Magnum||90 min||14.0%|
|1.50 ounces||Total Hop Weight|
|Belgian Golden Ale||White Labs||WLP570||2000 ml|
Mash profile for most well-modified malts.
|1||Mash In||75 min.||150°F||
Add 100% of mash water at 162° F / 72° C
|Strike Water Amount:||8.5|
|Strike Water Temperature:|
|Sparge Water Amount:||7.9|
|Sparge Water Temperature:|
|OG:||1.076 / 18.4° P|
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