Third Brother Golden '19

Belgian Golden Strong Ale

This is a 2015 BJCP style 25c beer brewed at Two Brothers brewing company on the 2019 Big Brew day.

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

Brew date: May 4, 2019
Transfer to secondary: May 18, 2019
Kegging: June 1, 2019

Ingredients:

Water and Grain: Base wort supplied by Two Brothers
85% two row
11% MW Carahell
4% Vienna
Yeast: Wyeast 1388 Belgian Strong 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

2.0 oz Kent Goldings (pellets) - 6.0% avg alpha Utilization: 60 minutes @ 1.075 = 18.5%	*IBU = 2.0 6.0 * 18.5 * 0.75 / 5 = 33.3**
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 = 35

Activity Log

Yeast Starter:

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

Boil:

Filled 10 gallon Polarware pot with ~7 gallons of 1.050 wort from 2 Brothers lautering process. Brought to boil then added Candi Syrup. Boiled through break for 20 minutes then added first hops. Boiled for 45 minutes then added second hops. Boiled for 12 minutes then added third hops. Boiled for 3 minutes then removed heat. Cooled through counterflow chiller taking specific gravity reading of 1.076. Collected ~5 gallons on top of yeast already in carboy. Aerated by rocking on folded towel, fitted blow-off and placed at 70f.

Fermentation

Observations of primary stage (14 days starting @ 70f)

5-5-19 - 1 1/4 inches of foam and 89 bubbles per minute
5-6-19 - 1/2 inches of foam and 32 bubbles per minute
5-7-19 - 3/8 inches of foam and 24 bubbles per minute
5-9-19 - 1/8 inches of foam and 18 bubbles per minute
5-10-19 - As foam subsided, boiled 1 lb corn sugar in 1 liter of water then cooled and added to carboy. Rocked carboy to mix.
5-11-19 - 1/4 inches of foam and 49 bubbles per minute
5-12-19 - slight foam and 6 bubbles per minute
5-14-19 - patchy foam and 5 bubbles per minute
5-16-19 - patchy foam and 5 bubbles per minute

Transferred to second carboy taking specific gravity reading 1.020. Fit with airlock and place at 72f. Captured a 2 liter bottle and placed in fridge under 30 lbs/sq in CO2 to force carbonate.

Clarification stage (14 days @ 72f)

5-30-19 - small groups of bubbles on top and 1 bubble per 40 seconds

Kegging:

Transferred to keg taking specific gravity reading of 1.016. 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 '19 labels here.

Results:

TBD