Belgian strong Golden ale

[oblivious]

Today brew
20 liters O.G. 1.080

Belgian strong Golden ale

Pale malt 6.58kg
Belgian aromatic 110g


Mash at 65c 1.5 hours

Hops
styrian Goldings 43 grams at 60mins
Sazz 12grams at 10mins


Sugar at 15mins

Jaggery palm 500g
Chinese rock sugar 500g

Spices (10min)

Crushed Coriander 18g
Orange Peel 12g
Chamomile 12g

Yeast 1.5 pack of T-58

[delboy]

Looks good OB, thats two big belgians in a weekend, thats some serious brewing.
I've got a kwak clone lined up for my next brew session.

[oblivious]

They gravity of this after one week with Kräusen fallen off is around 1023-024, so I pitch a pack of US-05 to help dry out this beer. I hope it bring the gravity down a few more point, as I down want this beer to be to sweet

[mysterio]

I'm surprised with T-58, usually dries beer out no problem.

[oblivious]

Yea, but its has all really practically done its 75% attenuation and I though that US-05 and dry it out

[steve_flack]

With that much sugar you should be getting way better than 75%.

I recently brewed a Duvel-a-like which started at 1.067 and ended up at 1.006 (90% attenuation) giving 8.1% ABV. It had just shy of 6kg of malt and 657g of table sugar in it. The yeast was WY-1388.

The thing is that it took a while to get down to that FG. The main ferment was over in a week and got to around 1.025 or something. It then slowly worked it's way down to 1.006 over two or three weeks. The thing was under airlock and the airlock was slowly blooping all during that time.

Maybe your's is doing something similar?

[oblivious]

Maybe Steve, I plan to give it another two weeks in the primary before I transfer it to the secondary.

[oblivious]

Steve, did you rise the fermentation temp to help get the attenuation or did you leave it as be?

[steve_flack]

This was before I did temperature control so it was at ambient (20-24 ish)