Belgian Strong Golden, in the Methode Champenoise Options

[cavman]

Slothrob and I brewed this yesterday, the sugar will be added during primary in stages.

Type: All Grain
Date: 3/29/2008
Batch Size: 5.40 gal
Brewer: Cavman
Boil Size: 7 gal Asst Brewer: Slothrob
Boil Time: 60 min Equipment: Brew Pot (8.5 gal) and Coleman Extreme Cooler (13 Gal)

Ingredients

Amount Item Type % or IBU
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 80.00 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 3.33 %
1.50 oz Tettnang [5.50 %] (60 min) Hops 21.5 IBU
0.50 oz Saaz [3.60 %] (20 min) Hops 2.8 IBU
2 lbs 8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 16.67 %
2 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale



Beer Profile

Measured Original Gravity: 1.063 SG (before sugar additions)
Bitterness: 24.4 IBU
Est Color: 5.8 SRM

[sdeweese]

Slothrob and I brewed this yesterday, the sugar will be added during primary in stages.

Type: All Grain
Date: 3/29/2008
Batch Size: 5.40 gal
Brewer: Cavman
Boil Size: 7 gal Asst Brewer: Slothrob
Boil Time: 60 min Equipment: Brew Pot (8.5 gal) and Coleman Extreme Cooler (13 Gal)

Ingredients

Amount Item Type % or IBU
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 80.00 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 3.33 %
1.50 oz Tettnang [5.50 %] (60 min) Hops 21.5 IBU
0.50 oz Saaz [3.60 %] (20 min) Hops 2.8 IBU
2 lbs 8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 16.67 %
2 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale



Beer Profile

Measured Original Gravity: 1.063 SG (before sugar additions)
Bitterness: 24.4 IBU
Est Color: 5.8 SRM

Looks loverly, like something I'd love to taste. Just two questions, though. What will dictate the stages you introduce the sugar to primary? And, your decision to use 2 pkgs of yeast-no starter?

[cavman]

Looks loverly, like something I'd love to taste. Just two questions, though. What will dictate the stages you introduce the sugar to primary? And, your decision to use 2 pkgs of yeast-no starter?

Gravity readings as well as activity will dictate when to add the sugars. As for the starter, I forgot to pick up the yeast in time.

[sdeweese]

Gravity readings as well as activity will dictate when to add the sugars. As for the starter, I forgot to pick up the yeast in time.

Saw your post on beer. Get it.

[beerturtle]

I like the look of that recipe. Let us know how it turns out...

[northbound]

Gravity readings as well as activity will dictate when to add the sugars. As for the starter, I forgot to pick up the yeast in time.

Please expand on how you use gravity readings to determine when and how much sugar to add.

[cavman]

Please expand on how you use gravity readings to determine when and how much sugar to add.

I plan to add sugar in additions of 1#, 1# and.5 #. When my gravity is getting within 10-15 points of my expected terminal gravity, I will do the first addition as the yeast will still be very active.

[ChicagoWaterGuy]

Are you going to make the King of Hell on this yeast cake? And what does that recipe look like.

[cavman]

Are you going to make the King of Hell on this yeast cake? And what does that recipe look like.

not sure if I am going to use this yeast, it is going to get worked pretty hard on this beer. The recipe is simple: 83% Pilsner malt, 17% Sugar, hopped with Tetnang and Saaz to around 25 IBU's, large starter or cake of wy1388 or wlp570.

[cavman]

Just an update: After the sugar additions OG was boosted to 1.086, Fermentation was long and measured an FG of 1.004(95% attenuation).

[ron1guz]

How is this going? At what points have you added the sugar, and how did you do it? Boil in a little water and through in?

[hullabrew2]

Won't all that table sugar make it taste really cidery?

[andy77]

Won't all that table sugar make it taste really cidery?

If it were all added into the boil it might. One trick to improve beers with a larger percentage of sugar like trippels and BGSA is to add them to the fermenter after a majority of the wort has been fermented, like when cavman is planning, within 10-15 points of FG. I'm not sure the exact reason, but I think it has something to do with stressed yeast...anyone else want to chime on this one?

[cavman]

Won't all that table sugar make it taste really cidery?

The beer is very clean tasting at this point for the style, there are some fusol alchohol flavors as expected but well within style. No cider flavors whatsoever. Sugar additions to the primary help with fermentation as well as fitting the beer to the intended taste. As for updates, this beer is a slow mover. Will do the first bottling(tretiary) in August or September. Riddling and disgorgement a month or so later, dosage and corking when ready. Hoping to crack the first bottle around Thanksgiving. Being a beer that will finish around 12-13% ABV I hope to have some around for a few Thanksgivings, Christmas' and New Years parties.

[cavman]

How is this going? At what points have you added the sugar, and how did you do it? Boil in a little water and through in?

I added the sugar as primary plateud, I made a simple syrup with sugar and water and added that. In the past I have added straight sugar to primary with no problems, but decided to take no chances this time.