les2point0
Active Member
- Joined
- May 29, 2013
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Today I brewed a belgian golden strong ale, here is the recipe:
5 gallons
13lbs dingemans pils
1lb corn sugar
1lb belgian candi syrup (golden, .5L)
1oz FWH Sonnet 3.9% AA
1oz Sonnet 90 min
Wyeast 3522 on 20 hr starter
I also topped off with an extra gallon for a 90 minute boil.
Before the boil I took a brix reading, 17. Perfect, actually I even overshot. After the hot break, along with the bittering hops I added the sugar (on recommendation from the great Denny Conn). At the end of the boil, my gravity reading was 1.076. I also took several brix readings, reading anywhere from 17.5 to 19.8.
What could have happened here? My idea is that the sugar coild have carmelized and perhaps did not disperse throughout the whole wort? Thats all I can think of.
Thanks!
5 gallons
13lbs dingemans pils
1lb corn sugar
1lb belgian candi syrup (golden, .5L)
1oz FWH Sonnet 3.9% AA
1oz Sonnet 90 min
Wyeast 3522 on 20 hr starter
I also topped off with an extra gallon for a 90 minute boil.
Before the boil I took a brix reading, 17. Perfect, actually I even overshot. After the hot break, along with the bittering hops I added the sugar (on recommendation from the great Denny Conn). At the end of the boil, my gravity reading was 1.076. I also took several brix readings, reading anywhere from 17.5 to 19.8.
What could have happened here? My idea is that the sugar coild have carmelized and perhaps did not disperse throughout the whole wort? Thats all I can think of.
Thanks!