Third Brother Golden

Belgian Golden Strong Ale

This is a 2015 BJCP style 25c beer brewed at Two Brothers brewing company on the 2016 Big Brew day.

Recipe: Belgian Golden Strong Ale
Volume: 5 gallons
Dates:

Brew date: May 7, 2016
Transfer to secondary: May 22, 2016
Kegging: June 4, 2016

Ingredients:

Water and Grain: Base wort supplied by Two Brothers
85% two row
11% MW Carahell
4% Vienna
Yeast: WLP570 Belgian Golden Ale

Wort and Sugars

	Potential sg p/p/g	Total Points
7 gallons of 1.046 base wort 1 lb of Clear Belgian Candi Syrup	1.046 1.032	322.0 32.0
	Pre-boil: Target:	354.0 354.0	/ 7 gal = 50.6 >>> 1.051 / 5 gal = 70.8 >>> 1.071
1 lb of Corn Sugar (into primary as foam subsides)	1.046	46.0
	Effective:	400.0	/ 5 gal = 80.0 >>> 1.080

Hops

2.0 oz Kent Goldings - 5.9% avg alpha Utilization: 60 minutes @ 1.070 = 19.9%	*IBU = 2.0 5.9 * 19.9 * 0.75 / 5 = 35.2**
0.5 oz Saaz - 3.4% avg alpha Utilization: 10 minutes @ 1.070 = 7.0%	*IBU = 0.5 3.4 * 7.0 * 0.75 / 5 = 1.8**
0.5 oz Saaz - 3.4% avg alpha Utilization: 3 minutes @ 1.070 = 2.2%	*IBU = 0.5 3.4 * 2.2 * 0.75 / 5 = 0.6**
	Total IBU = 38

Activity Log

Yeast Starter:

Three days before the brew, boiled 5 ounces of DME in 1.4 liters of water for 10 minutes and cooled in ice bath. Shook to aerate, covered top with foil and placed at 70f.

Boil:

Filled 10 gallon Polarware pot with ~7 gallons of 1.046 wort from 2 Brothers lautering process. Brought to boil then added Candi Syrup. Boiled through break for 30 minutes then added first hops. Boiled for 50 minutes then added second hops. Boiled for 7 minutes then added third hops. Boiled for 3 minutes then removed heat. Cooled through counterflow chiller taking specific gravity reading of 1.070. Collected ~5 gallons on top of yeast already in carboy. Aerated by rocking on folded towel, fitted air lock and placed at 70f.

Fermentation

Observations of primary stage (14 days @ 70 f)

05-08-16 AM: 3 inches of foam, 111 bubbles per minute
foam rose through airlock overnight and then subsided so replaced airlock
05-08-16 PM: 1 inch of foam, 30 bubbles per minute
05-10-16 PM: 1/4 inch of foam, 12 bubbles per minute
05-13-16 AM: 3/8 inch of foam, 6 bubbles per minute
05-14-16: boiled 1.0 lb of corn sugar in 2 cups of water, cooled and added to carboy
05-15-16 AM: 1/8 inch of foam, 20 bubbles per minute
05-16-16 AM: 1/8 inch of foam, 8 bubbles per minute
05-18-16 AM: thin foam, 3 bubbles per minute
05-22-16 AM: thin foam, 2 bubbles per minute

Transferred to second carboy taking specific gravity reading of 1.022. Fitted with airlock and placed at 70 f. Captured a 2 liter bottle and placed in fridge under 30 lbs/sq in CO2 to force carbonate.

Clarification stage (14 days @ 70 f)

less than 1 bubble per minute

Kegging:

Transferred to keg taking specific gravity reading of 1.020. Put under 30 lbs/sq in CO2 and placed in fridge to force carbonate. Captured a two 2 liter bottles 2/3 full and placed in fridge under 30 lbs/sq in CO2 to force carbonate.

See Third Brother Golden labels here.

Results:

TBD