Brewed this one yesterday. First attempt at a Belgian style beer using Westmalle yeast cultured from a bottle of Westmalle Dubbel. Hoping for some fruity flavours without too much phenol.
The brewday went reasonably okay apart from the constant heavy rain showers. I misjudged the amount of mash liquor which gave me a thinner mash than normal and had to do a bit of guesswork on the sparge amounts to balance it out, but it worked out okay in the end.
Original recipe efficiency was estimated at 70% giving 1.060, but efficiency was up slightly on estimate so an extra two points of gravity gained. I expect the yeast to take it lower than 1.011 so abv should be about 7%.
Final version of recipe below:
Belgian Gold
Date: 22nd August 2014
Gyle Number: 23
Fermentable Colour lb: oz Grams Ratio
Dingemans Pale Ale Malt 9 EBC 8 lbs. 13.0 oz 4000 grams 76.6%
Munich Malt 20 EBC 0 lbs. 14.0 oz 400 grams 7.7%
Wheat Malt 3 EBC 0 lbs. 14.0 oz 400 grams 7.7%
Tate & Lyle Syrup 30 EBC 0 lbs. 14.9 oz 420 grams 8.1%
Hop Variety Type Alpha Time lb: oz grams Ratio
Fuggle Whole 6.4 % 90 mins 0 lbs. 0.9 oz 25 grams 55.6%
Whitbread Golding Whole 5.05 % 90 mins 0 lbs. 0.7 oz 20 grams 44.4%
Final Volume: 19 Litres
Original Gravity: 1.062
Final Gravity: 1.011
Alcohol Content: 6.7% ABV
Total Liquor: 33.2 Litres
Mash Liquor: 12 Litres
Mash Efficiency: 73 %
Bitterness: 27.54 EBU
Colour: 24 EBC
Yeast: Westmalle
The Grist
Crushing the Grains
Vorlauffing 1st Runnings
Final Runnings
Start of Boil
Rainy Day (the view from inside)
Cooling the Wort
Westmalle Yeast in Action (3 days into fermentation)
Cheers,
Charliemartin
