poggor
Well-Known Member
- Joined
- 3/5/11
- Messages
- 216
- Reaction score
- 45
Hi all!
I have just had my latest brew- an attempt at a strong belgian blond like a leffe etc- going for 8 days in the fermenter at 20c
The recipe is below- OG was 1.065.
Now the SG is around 1.011.
My questions are these:
1. is this where the gravity will stop given the high amount of fermentables? seems a little too high?
2. my beer is still pretty cloudy. what is the best way to get it clearer? put it in secondary and wait? filter? any suggestions?
tastes great though!
cheers
g
Recipe: Abdij van Tuin Blond
Style: 18A-Belgian Strong Ale-Belgian Blond Ale
Recipe Overview
Wort Volume Before Boil: 18.00 l
Wort Volume After Boil: 17.00 l
Volume Transferred: 17.00 l
Water Added: 3.00 l
Volume At Pitching: 20.00 l
Final Batch Volume: 19.00 l
Expected Pre-Boil Gravity: 1.013 SG
Expected OG: 1.065 SG
Expected FG: 1.011 SG
Expected ABV: 7.3 %
Expected ABW: 5.7 %
Expected IBU (using Tinseth): 21.2
Expected Color: 13.2 EBC
Apparent Attenuation: 83.0 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 22 degC
Fermentables
Belgian Pilsen Malt 0.500 kg (12.5 %) In Mash/Steeped
Belgian Munich Malt 0.250 kg (6.3 %) In Mash/Steeped
Belgian Caramel Amber Malt 0.150 kg (3.8 %) In Mash/Steeped
German Melanoidin Malt 0.100 kg (2.5 %) In Mash/Steeped
Extract - Light Dried Malt Extract 2.500 kg (62.5 %) Start Of Boil
Sugar - Candi Sugar Pale 0.500 kg (12.5 %) End Of Boil
Hops
Slovenian Styrian Goldings (3.6 % alpha) 30 g Loose Pellet Hops used 60 Min From End
Czech Saaz (3.5 % alpha) 15 g Loose Pellet Hops used 30 Min From End
Slovenian Styrian Goldings (3.6 % alpha) 10 g Loose Pellet Hops used 30 Min From End
Czech Saaz (3.5 % alpha) 10 g Loose Pellet Hops used 10 Min From End
Other Ingredients
Yeast: Wyeast 3787-Trappist High Gravity
Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 65 degC for 60 mins
I have just had my latest brew- an attempt at a strong belgian blond like a leffe etc- going for 8 days in the fermenter at 20c
The recipe is below- OG was 1.065.
Now the SG is around 1.011.
My questions are these:
1. is this where the gravity will stop given the high amount of fermentables? seems a little too high?
2. my beer is still pretty cloudy. what is the best way to get it clearer? put it in secondary and wait? filter? any suggestions?
tastes great though!
cheers
g
Recipe: Abdij van Tuin Blond
Style: 18A-Belgian Strong Ale-Belgian Blond Ale
Recipe Overview
Wort Volume Before Boil: 18.00 l
Wort Volume After Boil: 17.00 l
Volume Transferred: 17.00 l
Water Added: 3.00 l
Volume At Pitching: 20.00 l
Final Batch Volume: 19.00 l
Expected Pre-Boil Gravity: 1.013 SG
Expected OG: 1.065 SG
Expected FG: 1.011 SG
Expected ABV: 7.3 %
Expected ABW: 5.7 %
Expected IBU (using Tinseth): 21.2
Expected Color: 13.2 EBC
Apparent Attenuation: 83.0 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 22 degC
Fermentables
Belgian Pilsen Malt 0.500 kg (12.5 %) In Mash/Steeped
Belgian Munich Malt 0.250 kg (6.3 %) In Mash/Steeped
Belgian Caramel Amber Malt 0.150 kg (3.8 %) In Mash/Steeped
German Melanoidin Malt 0.100 kg (2.5 %) In Mash/Steeped
Extract - Light Dried Malt Extract 2.500 kg (62.5 %) Start Of Boil
Sugar - Candi Sugar Pale 0.500 kg (12.5 %) End Of Boil
Hops
Slovenian Styrian Goldings (3.6 % alpha) 30 g Loose Pellet Hops used 60 Min From End
Czech Saaz (3.5 % alpha) 15 g Loose Pellet Hops used 30 Min From End
Slovenian Styrian Goldings (3.6 % alpha) 10 g Loose Pellet Hops used 30 Min From End
Czech Saaz (3.5 % alpha) 10 g Loose Pellet Hops used 10 Min From End
Other Ingredients
Yeast: Wyeast 3787-Trappist High Gravity
Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 65 degC for 60 mins