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

18B No Trouble Dubbel - Belgian Dubbel

Ryan and Cindy came by to help brew this one, with Fritz and Crunch in tow. After two hours of being extremely cold, we moved into the shop and turned on the 240V monster heater to keep warm.

This was a mixed grain/extract batch with a very simple boil. The grain bill is a combination of several online, with some randomness thrown in to taste. I hope this batch will be as easy to drink as it was to brew!

Info:

• Brewer: Gordon
• Mash: Steep
  
• Date: 1/21/2008
• Size: 5 gallon post-boil
  

Grain Bill:

• .25 pounds Crystal 10 L
• 1 pound Munich
  
• 1.5 pounds Belgian Biscuit
• .5 Cara Vienna

Yeast:

• Wyeast 1214 - Belgian Ale Yeast
  

The Mash:

• 150 degrees for 45 minutes, grain in grain bag
• Gave a pretty decent pressing of the grain bag at the end, still definitely wet though
  

The Boil (90 minutes):

• 5 minutes naked boil
• ~ .75 oz Halletaur, 55 minutes
• Added ~0.3 oz Sterling (Saaz), 5 more minutes
  
• total 22 BUs

The Pitch:

• OG: 1.070 (on style!)
• Tossed it in