Belgian Golden Strong - Step Mash Experiment

[ezraburke]

Well, this has been an interesting night. Firstly, a new style. Secondly, a new method. Thirdly, a new batch size.

Aiming for 10l of Belgian Golden Strong using 3.75kg pilsner, 500g Candi sugar and a smattering of Saaz and Styrian Golding. Used wyeast 1388 Belgian Strong.

Step mash started with 15l at 58c for 30mins, up to 65 for 1.5hrs then mashout at 76c for 30mins.

Did this BIAB due to small volume.

No sparge method yielded 12l pre-boil (expected 13) and then fired on with boil for an hour. Saaz and Styrian in the mix for bittering, whirlfloc for fining.

Out, cooled and then check OG. Expected (with 60% efficiency) was 1.075 for 10l. Actual was 1.110 for 9l.

Well ****.

Pitched the yeast and the cool 8.2% beer I was expecting is likely to be 12%. That is if the current yeast can hack it.

More on this as it takes off!

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[Leon103]

You should have watered down slightly.

 

[MyQul]

You should have watered down slightly.

He can still do so if he wishes

 

[ezraburke]

He can still do so if he wishes

I think i'll do this at bottling. Advice on how much to add post-fermentation?

 

[MyQul]

I think i'll do this at bottling. Advice on how much to add post-fermentation?

Just use a dilution calc. I use this one to dilute my concentrated post boil wort down to target OG

http://www.brewersfriend.com/dilution-and-boiloff-gravity-calculator/