North Cro Belgian Golden Strong Ale

PRE-BREW DAY PREPARATIONS

MEASURE SALTS
Very carefully measure out salts, put in medicine bottle.

MEASURE GRAINS
Carefully weigh out 12.25# of Dingemann's Pilsener malt.

MEASURE HOPS
Carefully weigh out the hop additions, put in small mason jars. under vacuum.

YEAST STARTER
This high gravity beer will need a 4 liter starter. 400 billion cells are needed. Prepare 4L of wort in the flask. Add yeast, put on stir plate.

DAY BEFORE BREW DAY
Prepare brewing water - with the grain basket in place, add PRECISELY 8 gallons water to the kettle.

Salts/acids - add mineral salts as prescribed, than add 3 ml 85% phosphoric acid. Check pH of water at this time and record.

BREW DAY!
Heat brewing water up to 148 deg F and hold there. Pump must remain off for the mash-in.

Mash-in
Add grains to the the water/basket, and stir in vigorously. Keep stirring as temperature rises back to 148 deg F. After 10 min, check pH. If pH is more than 5.45, more acid will be needed.

First Saccharification Rest
(45 minutes)
Open valves, allow liquid to enter the recirculation system. Establish recirculation at a moderate flow rate. Conduct the rest at 148 deg F for 45 minutes.

Second Saccharification Rest
(30 minutes)
Conduct this rest at 158 deg F for 30 minutes. Stir as needed,.

Mash-out/Vorlauf
(15 minutes)
Raise temperature to 168 deg F for 15 minutes. Allow recirculation to continue as usual.

Raising the Basket
TURN OFF RECIRCULATION. Raise the basket and hang on side of the kettle, as is usually done.