BrewBlog: Generic BGST
Specifics
General Information
Method: All Grain

Straightup Northern Brewer Recipe

TRADITIONAL MULTI STEP
Protein Rest: 122° F for 30 minutes
Beta Sacch’ Rest: 149° F for 30 minutes
Alpha Sacch’ Rest: 158 F for 30 minutes

Comments

I missed my target gravity of 1.081.  I got to only 1.076.  I think my water amounts were too much.

I'm notusure if the multi-step mash had anything to do with it either.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
5 tsp 5.2 Stabilizer @ mash minutes  
2 tablets Whirlfloc @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Belgian Golden Ale
Manufacturer: White Labs
Product ID: WLP570
Type: Ale
Flocculation: Low
Attenuation: 77%
Temperature Range: 68–75°F
Amount: 70 ml
Mash Profile

Double Infusion Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

For beers requiring a protein rest utilizing undermodified grains or adjuncts

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 122°F

Add 40% of mash water at 132° F / 55° C

2 Saccrification Infusion 30 min. 150°F

Add 35% of mash water at 188° F / 87° C

3 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 210° F / 99° C

Procedure
Initial Infusion:
Units:
Grain Weight: (lb)
Mash Water/Grain Ratio: Quarts / Pound
First Rest Temperature: (F)
Grain Temperature: (F)
Boiling Temperature: (F) * adjust for your altitude
 

Volume of strike water:
16.25 (Quarts)
Temperature of strike water:
131.1 (F)

 

Additional Rests / Infusions:
Input additional target temperatures to find out how much boiling water to add to the mash tun.
Step Target Temp (F) Infusion Needed Quarts / Pound
1.
122
16.25 Quarts @ 131.1 (F)
1.25
2. 149
7.7 Quarts @ boiling
1.8
3. 159
4.9 Quarts @ boiling
2.2
Special Procedures

Fermenting:

My basement was too cool.  Brought this uppstairs to ferment at 64, but it was not warm enough.  Tried for 2 weeks, but it was going slowly.  Took it over to a neighbor's house and fermented at 68 and it went a little better.  Let it sit there for 12 days.

Finished out nicely, at 1.006 after primary fermentation.

Fermentation
Primary: 26 days @ 64° F
Tasting Reviews
1 Review Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
print logprint default Output to Beer XML
Chad's BrewBlogs
All Club BrewBlogs
BrokenRidge Vanilla P... Oct 4, 2009
Pale Irishman Red Ale Aug 8, 2009
Sappy Aye P A May 17, 2009
Itasca Imperial Stout Mar 14, 2009
<< <  More  2 3 4 5 [6] > >>