Original Gravity (OG): 1.068 (corrected after adding yeast starter / see below)
Final Gravity (FG): 1.006
Alcohol (ABV): 8.1%
Colour (EBC): 8
Bitterness (IBU): 24 (Average)
5.00kg Dingemans Pilsen Malt
0.12kg Pale Wheat Malt
1.00kg Belgian Candi Sugar (clear)
100g Savinjski Golding (pellet) (2.2% Alpha) @90 minutes from the end (boil)
50g Saaz (pellet) (4.1% Alpha) @0 minutes from the end (boil)
WLP 545 Belgian Strong Ale Yeast (liquid) 2.0L starter
I’ve brewed Strong Golden Ale before and it turned out well. A few tweaks to the recipe, notably swapping WLP500 for WLP545, and substituting Styrian Golding for Savinjski. Owing to the very low AA% of the Savinjski, I opted to stick with the hop variety but put all 100g in at the beginning of the boil and drop the 30 minute addition. I worried about these changes for all of 30 seconds, quickly finding comfort in the words of Stan Hieronymus – in his excellent book, Brew Like a Monk – “remember, brewing is about choices!“. If you’ve read the book, or tried to brew from it, you’ll know that the recipes within only offer a range to work in.
It was a decent brewday, no drama. I decided early on that I would brew to my recipe but not get hung up on temperature / volume / gravity / readings. I’ve found that targets can detract from the fun of brewing a beer. I know they can be important, but not today. The usual bit: For the mash: 5.12kg grain, 13.5L liquor at a strike temperature of 78C. This got me a 67C mash temp, which held for 90 minutes. Sparged at 76C 18.3L liquor. The copper I’m using isn’t calibrated, so I didn’t take a pre boil volume. Pre boil gravity was 1.052.
90 minute boil (added the candi sugar at 15 minutes from the end of the boil). Post boil I collected 17L of wort, with an OG of 1.072. As you can see from the photo, the Dingemans Pilsen Malt was good to its word “light in colour and low in protein”.
Pitched the 1.040 2.0L yeast starter at 20C. I’m making a guesstimate at this point, as I know that I need to adjust my original gravity to include the yeast starter. Feel free to correct me on this, but I opted to use an average gravity reading for the blend of starter and post boil wort. I borrowed this from the internet:
( ( OG1 * V1 ) + ( OG2 * V2 ) ) / ( V1 + V2 ) = SG
- OG1 is the original gravity of your starter wort (1.040)
- V1 is the volume of your starter wort (2)
- OG2 is the original gravity of your wort (1.072)
- V2 is the volume of your wort (17)
- SG is the specific gravity of the blend (1.068)
I’ll be sending a few bottles of this over to the good folk at the Beer O’Clock Show, and will be tasted and tested by the other participants in Season 6 of their homebrew special. So there we have it….Take 2 of a beer I’ve enjoyed brewing, and fingers crossed, I’ll enjoy drinking!
Update 14/01/15 1.046
Update 19/01/15 1.022
Update 22/01/15 1.012
Update 26/01/15 1.008
Update 05/02/15 1.006 bottled. Batch primed 17L with 100g sugar. (6g/l)