Belgian Golden with Honey

Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 294 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)

Created: Thursday February 9th 2012

Original Gravity:

1.090

Final Gravity:

1.009

ABV (standard):

10.7%

IBU (rager):

25.1

SRM (morey):

9.1

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 lb	American - Victory1 lb Victory	34	28	5.6%
2 lb	German - Vienna2 lb Vienna	37	4	11.1%
1 lb	German - CaraAmber1 lb CaraAmber	34	23	5.6%
8 lb	Belgian - Pilsner8 lb Pilsner	37	1.6	44.4%
5 lb	Honey 5 lb Honey	42	2	27.8%
1 lb	Torrified Wheat1 lb Torrified Wheat	36	2	5.6%
18 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Saaz2 oz Saaz Hops		Leaf/Whole	3.5	Boil	90 min		100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Saaz (Leaf/Whole)			100%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
0.25 oz	coriander	Spice	Boil	5 min.
0.25 oz	bitter orange peel	Spice	Boil	5 min.
1 tbsp	whirlfloc	Other	Boil	15 min.
1 tbsp	yeast nutrient	Other	Boil	5 min.
1 tbsp	gelatin	Fining	Primary	1 min.
0.50 lb	White Raisins or Currents (primary fermentor)	Spice	Primary	1 min.
0.25 oz	Oak	Spice	Primary	1 min.

Yeast

White Labs - Belgian Golden Ale Yeast WLP570

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Low
Optimum Temp:	68 - 75 °F	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Belgian Water Profile Antwerp

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	12	20	69	87	81
This is to treat 11 gallons of water. chalk - 2 grams baking soda - 3 grams gypsum - 3 grams calcium chloride - 6 grams epsom salt - 5 grams
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Description	Type	Start Temp	Target Temp	Time
recirculating ramping up after resting at 145	Infusion	--	145 °F	45 min
155 using herms to ramp up	Temperature	--	150 °F	45 min
recerculate ramping up to 145	Infusion	--	113 °F	15 min

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.75 qt/lb	5.69	22.8
Mash volume with grains	6.73	26.9
Grain absorption losses	-1.63	-6.5
Remaining sparge water volume (equipment estimates 4.12 g \| 16.5 qt)	3.3	13.2
Mash Lauter Tun losses	-0.25	-1
Volume increase from sugar/extract (early additions)	0.39	1.6
Pre boil volume (equipment estimates 8.33 g \| 33.3 qt)	7.5	30
Boil off losses	-2.25	-9
Hops absorption losses (first wort, boil, aroma)	-0.08	-0.3
Post boil Volume	6	24
Going into fermentor	6	24
Total:	8.99	35.9
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Pending - N/A

Wort Volume:

Pending - N/A

Requires Brew Day Complete log entry with gravity and volume.

Alcohol and Attenuation:

Pending - N/A

Requires Brew Day Complete and Fermentation Complete log entries with gravity readings.

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
2/18/2012 7:42 PM over 12 years ago	+0	Pre-Boil Gravity	1.060	4 Gallons	2/20/2021 3:43 AM over 3 years ago	Perfect brew day. O.G. at 1.058...spot on...as Honey hot added yet. Mash temp was a touch high at 152 but did manage to hit the protein rest for fifteen minutes and then ramp up successfully. 2 liter yeast starter made.
2/19/2012 12:23 AM over 12 years ago	+1	Pre-Boil Gravity	1.047		2/20/2021 3:43 AM over 3 years ago	Ended up only collecting 3.5-4 gallons so had to add 1-1.5 gallons of water thus the gravity was diluted. Also, as the boil kettle was low some of the sugars must have caramalized. Verified that there were 7 gallons preboil and I probably lost around a gallon to hops and tubing, thus 2 gallons boiled off making the boil off rate about 30%. Ended up boiling for closer to two hours rather than 90 minutes. Color thus came out red rather than golden.
2/28/2012 2:36 AM over 12 years ago	+10	Pre-Boil Gravity	1.011		2/20/2021 3:43 AM over 3 years ago	Touch of hot alcohol. Clove. Vanillan from the oak. Smooth for only one week old. Some diacytle.
3/8/2012 3:47 AM over 12 years ago	+19	Tasting Note			2/20/2021 3:43 AM over 3 years ago	Strong orange, marmalade, citrus, sweet notes. Not too sweet, should age really well. Complex and wine like
3/18/2012 10:42 PM over 12 years ago	+29	Tasting Note			2/20/2021 3:43 AM over 3 years ago	Grappy nose and flavor. Honey coats the tongue but not sweet. Mostly clear - a bit of chill haze. slight bitterness in the finish. subtle. Think Might Grape with some fermented barley/corn flavor. No dms - just beer with mighty grape - drier. . Will be interesting as the keg progresses.
3/19/2012 6:49 PM over 12 years ago	+30	Tasting Note			2/20/2021 3:43 AM over 3 years ago	this one would be a good candidate to drop the abv down to 7 or 7.5 by equal reductions in honey and grain. Smooth it out a bit and lower the mouthfeel. Should be served cold with lots of bubbles but can warm up in glass to taste honey notes
3/20/2012 2:17 PM over 12 years ago	+31	Tasting Note			2/20/2021 3:43 AM over 3 years ago	Grape flavor is probably from the esters alcohol converted with the acids in the honey. Really unique and interesting. Could be fun to dry out a touch more and throw in some oak. Very sellable unique but pleasant flavor. Winelike/portlike without the sweetness.
3/24/2012 3:12 AM over 12 years ago	+35	Tasting Note			2/20/2021 3:43 AM over 3 years ago	Drying out. Honey, clove, slight astringency (good astringency), citrus fruit. It's blending. More of a beer than mead flavor. Really nice (ROUND) finish. It doesn't linger, but the flavor hints on the palette. The finish is short, but the flavor stays ont he tongue for awhile. bready/honey finish.
3/30/2012 7:14 PM over 12 years ago	+41	Tasting Note			2/20/2021 3:43 AM over 3 years ago	Much of the grape like flavor has gone. This is turning into a more complex belgian golden double. More champaigne like with body. Good candidate for aging and drying out further. It would be interesting to let this sit for a few months. May bottle some as an experiment.

Notes

Honey is orange blossom honey and is added at end of primary directly to fermenter.

1/2 minerals added at mash the other half added during the boil after sparging.

Ferment at 64 then let naturally rise into mid to high 70's to finish. Add honey/fruit after the malt has mostly finished fermenting. Keep honey ferment cool then let free rise after a few days. Add oak once most of ferment is done before racking for 5 days.

Total water needed is 11 gallons. Mash strike temp is 6 gallons at 130. Sparge at 170 with the other 5 gallons Use Herms to keep mash range at 145 for 45 minutes then raise up to 155. for 45 minutes.

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Last Updated: 2012-06-05 03:02 UTC

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Belgian Golden with Honey