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Goat Sass Ale
This is my attempt at a partial mash Belgian Blonde
| Brewer: | electronjunkie | Email: | - | |||||
| URL: | http://twitter.com/electronjunkie | |||||||
| Beer: | Goat Sass Ale | Style: | Belgian Pale Ale | |||||
| Type: | Partial mash | Size: | 4.5 gallons | |||||
| Color: |
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Bitterness: | 19 IBU | |||||
| OG: | 1.065 | FG: | 1.010 | |||||
| Alcohol: | 7.0% v/v (5.5% w/w) | |||||||
| Water: | Raleigh City water ;) none | |||||||
| Grain: | 4.5 lb. Belgian Pilsner 0.5 lb. Dextrine malt (Cara-Pils) |
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| Mash: | 75% efficiency | |||||||
| Used the "deathbrewer" method. Checked for complete conversion with iodine test. Sparged in a cooler. | ||||||||
| Boil: | 50 minutes | SG 1.058 | 5 gallons | |||||
| 3 lb. Light dry malt extract 0.4 lb. Cane sugar |
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| Hops: | 1 oz. Hallertauer (5.25% AA, 60 min.) | |||||||
| Yeast: | Wyeast 1214XL - Belgian Ale Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. This strain can be slow to start. Origin: Flocculation: medium-low Attenuation: 73-77% Temperature Range: 68-78° F (20-24° C) Alcohol Tolerance: approximately 9% ABV |
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| Log: | 5/1/2010-5/2/2010 Still fermenting |
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Recipe posted 05/02/10.