Third Brother Golden '17

Belgian Golden Strong Ale

This is a 2015 BJCP style 25c beer brewed at Two Brothers brewing company on the 2017 Big Brew day.

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

Brew date: May 6, 2017
Transfer to secondary: May 27, 2017
Kegging: June 10, 2017

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 1.049 base wort 1 lb of Golden Belgian Candi Syrup	1.049 1.032	343.0 32.0
	Pre-boil: Target:	375.0 375.0	/ 7 gal = 53.6 >>> 1.053 / 5 gal = 75.0 >>> 1.075
1 lb of Corn Sugar (into primary as foam subsides)	1.046	46.0
	Effective:	421.0	/ 5 gal = 84.2 >>> 1.084

Hops

1.0 oz Kent Goldings (whole) - 5.9% avg alpha Utilization: 60 minutes @ 1.075 = 18.5%	*IBU = 1.0 5.9 * 18.5 * 0.75 / 5 = 16.4**
1.0 oz Kent Goldings (pellets) - 4.8% avg alpha Utilization: 60 minutes @ 1.075 = 19.9%	*IBU = 1.0 4.8 * 18.5 * 0.75 / 5 = 13.3**
0.5 oz Saaz (pellets) - 2.8% avg alpha Utilization: 10 minutes @ 1.075 = 6.7%	*IBU = 0.5 2.8 * 6.7 * 0.75 / 5 = 1.4**
0.5 oz Saaz (pellets) - 2.8% avg alpha Utilization: 3 minutes @ 1.075 = 2.2%	*IBU = 0.5 2.8 * 2.2 * 0.75 / 5 = 0.5**
	Total IBU = 32

Activity Log

Yeast Starter:

Three days before the brew, boil 5 ounces of DME in 1.4 liters of water for 10 minutes and cool in ice bath. Shake to aerate, cover top with foil and place at 70f.

Boil:

Fill 10 gallon Polarware pot with ~7 gallons of 1.046 wort from 2 Brothers lautering process. Bring to boil then add Candi Syrup. Boil through break for 30 minutes then add first hops. Boil for 50 minutes then add second hops. Boil for 7 minutes then add third hops. Boil for 3 minutes then remove heat. Cool through counterflow chiller taking specific gravity reading (1.074). Collect ~5 gallons on top of yeast already in carboy. Aerate by rocking on folded towel, fit blow-off and place at 69f.

Fermentation

Observations of primary stage (14 days starting @ 69f)

05-08-17: change temperature to 71f
05-10-17: change blow-off to airlock
05-13-17: 1/8 inch foam, 12 bubbles per minute
05-13-17: boil 1.0 lb of corn sugar in 2 cups of water, cool and add to carboy
05-14-17: 3/4 inch foam, 40 bubbles per minute
05-15-17: slight foam, 11 bubbles per minute
05-20-17: slight foam, 3 bubbles per minute
05-27-17: patchy foam, 2 bubbles per minute

Transfer to second carboy taking specific gravity reading (1.012). Fit with airlock and place at 71f. Capture a 2 liter bottle and place in fridge under 30 lbs/sq in CO2 to force carbonate.

Clarification stage (14 days @ 71f)

Kegging:

Transfer to keg taking specific gravity reading (1.010). Put under 30 lbs/sq in CO2 and place in fridge to force carbonate. Capture a two 2 liter bottles 2/3 full and place in fridge under 30 lbs/sq in CO2 to force carbonate.

See Third Brother Golden '17 labels here.

Results:

Enjoyed on Big Brew Day 2018 at Two Brothers. Keg emptied on 5-26-18.