[tygo]

I'm going to be brewing this one over the extended New Years weekend.  I've already got the starter going.  Shooting for a pitch rate of approximately 320B cells (2 qts, decant, 2 more quarts).  This is what I've come up with so far.  Any comments would be appreciated.  On the mash schedule I was thinking of mashing this at 149 to get a little better attenuation.  That a good idea or should I stick with a more normal 152 or so?


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Belgian Strong Golden Ale
Brewer:
Asst Brewer:
Style: Belgian Golden Strong Ale
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 5.00 gal     
Boil Size: 7.44 gal
Estimated OG: 1.089 SG
Estimated Color: 5.4 SRM
Estimated IBU: 30.6 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
12.50 lb      Pilsner (2 Row) Bel (2.0 SRM)             Grain        72.46 %       
2.00 lb       Wheat Malt, Bel (2.0 SRM)                 Grain        11.59 %       
1.00 lb       Cara-Pils/Dextrine (2.0 SRM)              Grain        5.80 %       
1.50 oz       Hallertauer Mittelfrueh [4.00 %]  (60 min)Hops         20.8 IBU     
0.50 oz       Saaz [4.00 %]  (20 min)                   Hops         4.2 IBU       
0.50 oz       Hallertauer Mittelfrueh [4.00 %]  (20 min)Hops         4.2 IBU       
0.50 oz       Saaz [4.00 %]  (5 min)                    Hops         1.4 IBU                 
1.75 lb       Sugar, Table (Sucrose) (1.0 SRM)          Sugar        10.14 %             
1 Pkgs        Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat               

Total Grain Weight: 15.50 lb
----------------------------
Clint's Batch Sparge Mash
Step Time     Name               Description                         Step Temp     
60 min        Mash In            Add 23.25 qt of water at 165.5 F    149.0 F       
0 min         Sparge             Add 12.76 qt of water at 185.2 F    160.0 F       

[Robert]

I'd go with the 149º. I just made one with Pilsner Malt and Table Sugar only. If memory serves me correct it was 4 lbs of sugar and I think 22 lbs of Pilsner for 10 gallons. Started at 1.085 and finished at 1.007 with the Duvel strain. This one's kegged up and darn tasty. I have the other 5 gallons with WY3789. Haven't cracked the lid to taste that one yet.

[a10t2]

Traditionally (and in my experience) there's no need for the carapils or the wheat. AFAIK most commercial examples are just pils malt and sugar. I like the hop schedule and yeast choice though, and I would definitely mash low.

[denny]

Traditionally (and in my experience) there's no need for the carapils or the wheat. AFAIK most commercial examples are just pils malt and sugar. I like the hop schedule and yeast choice though, and I would definitely mash low.

+1

[tygo]

Okay, so if I drop the carapils and wheat and bump up the pils malt to 14 lbs and the sugar to 2.5 lbs that should put me where I want to be.  Thanks for the advice.

[ndcube]

I've used carapils in Tripels and it adds something that I don't  think they need.  Too much mouthfeel maybe.  My next one will just be all pils and sugar.