18D - Belgian Golden Strong Ale

Info:

• Brewer: Chris
• Mash: single infusion
  
• Date: 6/12/2009
• Size: 5.5 gallon post-boil

Grain Bill:

• 15lb Gambrinus organic pilsner malt
• 8oz Briess CaraPils
  
• 2oz Belgian Special B
• 2.5lb sucrose
  

Yeast:

• Fermentis SafBrew T-58

Misc:

• 2 tsp gypsum added to water at dough in
• a pinch of salt added to water at dough in
• these were done to adjust the pH and general water conditions because my water supply is on the soft side
  

The Mash:

• dough in to 120, hold for 20 minutes
• raise by infusion to 153D, hold for 60 minutes
  
• raise by infusion to 170F, hold for 10 minutes
  
• sparge with 170F, collect 7.25 gallons
• Pre-boil gravity: 1.060
  

The Boil (90 minutes):

• 0.5oz Zeus (16.4%) @ 70
  
• Irish moss @ 15
  
• 1.0oz Mt Hood (4.4%) @ 10
• sucrose @ 5
  
• 1.0oz Mt Hood (4.4%) @ 1
• Total: 30 IBU(ish)

The Finish:

• OG: 1.093