Belgian Golden

[therook]

Totally confused.

I'm brewing this on the weekend

Belgian Golden
Brew Type: All Grain Date: 15/08/2009
Style: Belgian Golden Strong Ale Brewer: Rook
Batch Size: 20.00 L Assistant Brewer:
Boil Volume: 26.88 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 %

Ingredients Amount Item Type % or IBU
5.50 kg Pale Malt, Ale (Barrett Burston) (4.0 EBC) Grain 84.6 %
0.25 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3.8 %
35.00 gm Northern Brewer [7.60%] (60 min) Hops 28.7 IBU
28.00 gm Saaz [2.20%] (15 min) Hops 3.0 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.75 kg Cane Sugar (0.0 EBC) Sugar 11.5 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat

Beer Profile Estimated Original Gravity: 1.077 SG (1.070-1.095 SG)
Estimated Final Gravity: 1.016 SG (1.010-1.016 SG)
Estimated Color: 8.6 EBC (7.9-11.8 EBC)
Bitterness: 31.8 IBU (25.0-35.0 IBU)
Estimated Alcohol by Volume: 7.9 % (7.5-10.0 %)

Mash at 65c

Using Beersmith as above i get a pre boil Gravity of 1.057....thats just mashing the Pale and Wheat malt and adding the sugar into the boil

IF i delete the sugar from the equation and add it during the ferment i get a pre Boil Gravity of 1.046

How does that work out, i would have thought the pre Boil Gravity would have been the same as in both instances the sugar has not come into the equation.

Rook

 

[Sammus]

when i print out my sheet it says "pre boil gravity with all extracts added" - which it seems includes the sugar. I thought I had terrible efficiency the last belgian I did, then I realised I forgot to throw in 700g of sugar it called for Chuck it in at the start of the boil unless you've done it before and would prefer it much drier, which tends to happen if you feed the yeast half way through fermentation.

 

[therook]

when i print out my sheet it says "pre boil gravity with all extracts added" - which it seems includes the sugar. I thought I had terrible efficiency the last belgian I did, then I realised I forgot to throw in 700g of sugar it called for Chuck it in at the start of the boil unless you've done it before and would prefer it much drier, which tends to happen if you feed the yeast half way through fermentation.

Sammus,

That still doesn't make sense because extracts aren't added pre boil....and i want to add it during ferment to get it nice and dry

Rook

 

[AndrewQLD]

Rook, did you check the "add after boil" button in the ingredient window?
Double click on your sugar from within the recipe and check the above box.
It's working fine for me.

Andrew

 

[therook]

Rook, did you check the "add after boil" button in the ingredient window?
Double click on your sugar from within the recipe and check the above box.
It's working fine for me.

Andrew

You are the man Andrew.......

I have never even looked at that before.

Thanks

Rook