Method:BIAB Style:Belgian Golden Strong Ale Boil Time:60 min Batch Size:17 liters
(fermentor volume) Pre Boil Size:22 liters Pre Boil Gravity:1.050
(recipe based estimate)
Post Boil Gravity:1.064
(recipe based estimate)
Efficiency: 75%
(brew house) Source:David Russell Calories:10136 calories
(Per 17L)
Carbs:1012.8 g
(Per 17L)
Rate: 0/10 INFECTED. SOUR. Threw batch away. Didn't taste right at start but wasn't entirely sure, even after previous 2 brews so left it, but sour taste took over.
ABV: 5.2%
Yeast: Wyeast 1388
Attenuation: 74–76%
My attenuation: 59%
Yeast aroma: Complex ester profile. Malt flavors and aromas will remain even with a well attenuated dry, tart finish
Notes:
– Candy Syrup Inc recipe Duval clone, recipe used WLP 570. Recipes said 900g sugar. Used 600g.
– Stuck mash. Wheat gunge filled kettle base, kettle shorted out, burnt base. Took everything out and cleaned. Rice or oat hulls work at 4/5% of grain bill. Might be old bag with a few small holes though.
– Wyeast OG was only 1020 after 1.5 weeks, it’s prone to stall at 1035, added sprinkle of S05 but didn’t bubble. Bottled at 1020 just under 4 weeks.
– Ferment: 20 – 25ºC over 1 week. 3/4 more weeks room temp. 2 more weeks as close to freezing you can. Cellar for 4 months. (I did 3 weeks inside and 4 days outside at 7C)
Do again: N/A
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Last Updated: 2025-12-24 11:24 UTC
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NEW Water Requirements:
[44] Duval
Equipment Profile Used
System Default
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Water Requirements:
[44] Duval
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Recipe Cost
£ (GBP)
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Gallons
Cost £
Cost %
Fermentables
£
Steeping Grains (Extract Only)
£
Hops
£
Yeast
£
Other
£
Cost Per Barrel
£0.00
Cost Per Pint
£0.00
Total Cost
£0.00
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