I'm in! What should I wear?

I just brewed something along the lines of this.https://brewedbyus.com/recipes
I didn't make a biabacus because I didn't know how to handle the sugars going into the fermenter. I also used goldings only. I brewed a Belgian blonde before hand and racked the golden on top of the yeast cake.

East Fermantle WA...  WA as in Washington State USA? What part of Washington State is that?  Haha
Australia is on my bucket list so you never know... 
Let us know how the day goes.  Perhaps I'll brew here in NY that day and be there in spirit.

WA = Western Australia

= $1600.00 RT and 26 hours from NYC

Love to go - but Mrs. P would cut my BIAB off.

Hi,
 I would like to come along,
 but not sure I have a whole day to spare,
 If you are interested in doing the Mulberry Triple I suggested,
Id say 95% Belg pils and 5% Wheat, Westmalle yeast
 dump in 500g of mulberry much and 500 G candy sugar at 80% attenuation..?
 If so <
 ill grow the yeast in one of Roys Belgians this week

No Wuckin Furries

I'll pop over if I can get a cheap flight . If I don't make it here is a recipe I did a while back. I didn't follow the original but used it as a base for some grains I had left over so it turned out as a Belgian brown. It was strong and the wife limited me to a couple of pints a night as it made me talk funny .
Anyway the original recipe is there so ignore mine, oh and its an old Biabacus file so if used it will need to be updated.

 
Yeasty

Hi
Sorry but i am unlikely to make it
Furthermore, 1 week is not enough leadtime to grow yeast for a beer that big
Further, furthermore  dont know why u need a 2.5 hr boil
90min will be fine

Yay! No Belgian then 
But sinkas you live in the same street, although it is a long one. That's no good 
Could just use a few sachets of dry yeast although I know you don't know what they are 
As for 2.5 hour boil, the reason is to be able to wash with more water and therefore get a reasonable efficiency into the kettle. Cos your using more water though, to get the right volume into fermenter at the right gravity, that additional water needs to go and the way to do that is increase evaporation (boil time). More notes on that in this post and there is the jeans analogy... "You will not get a filthy pair of jeans clean with one bucket of water. The first bucket will come out really filthy (high gravity) whilst the second will come out lower gravity but still be quite filthy (sugary)." This leads to another option which is to partigyle but we aint doing that!
Make sure you at least drop in for one mate 

Westmalle Tripel Clone
Brew Type: All Grain Date: 2/04/2007
Style: Tripel Brewer: Cannibal Animal
Batch Size: 37.85 L Assistant Brewer:
Boil Volume: 45.91 L Boil Time: 60 min
Brewhouse Efficiency: 80.0 % Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 143.1 %
Taste Rating (50 possible points): 0.0

Ingredients Amount Item Type % or IBU
6.35 kg Castle Pilsner (2 Row) (3.9 EBC) Grain 87.5 %
56.70 gm Saaz [3.40%] (60 min) Hops 11.6 IBU
56.70 gm Saaz [3.40%] (30 min) Hops 8.9 IBU
14.18 gm Hallertauer Mittelfrueh [3.90%] (60 min) Hops 3.4 IBU
14.18 gm Hallertauer Mittelfrueh [3.90%] (30 min) Hops 2.6 IBU
14.18 gm Saaz [3.00%] (30 min) Hops 2.0 IBU
1.00 items Servomyces Yeast Nutrient (Boil 15.0 min) Misc
0.91 kg Candi Sugar, Clear (1.0 EBC) Sugar 12.5 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat

Beer Profile Estimated Original Gravity: 1.048 SG (1.065-1.095 SG) Measured Original Gravity: 1.080 SG
Estimated Final Gravity: 1.010 SG (1.013-1.020 SG) Measured Final Gravity: 1.012 SG
Estimated Color: 6.1 EBC (6.9-11.8 EBC) Color [Color]
Bitterness: 28.5 IBU (20.0-35.0 IBU) Alpha Acid Units: 1.9 AAU
Estimated Alcohol by Volume: 4.9 % (6.3-10.0 %) Actual Alcohol by Volume: 8.9 %
Actual Calories: 767 cal/l


Mash Profile Name: Abbey Step Infusion Mash Tun Weight: 4.08 kg
Mash Grain Weight: 6.35 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 33.34 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Acid Rest Add 19.87 L of water at 37.2 C 35.0 C 15 min
Protein Rest Add 0.00 L of water at 50.0 C 50.0 C 15 min
Gluten Rest Add 0.00 L of water at 55.0 C 55.0 C 15 min
Beta Rest Add 0.00 L of water at 62.2 C 62.2 C 30 min
Full Beta Rest Add 0.00 L of water at 64.4 C 64.4 C 90 min

As you can see I aint brewed one for a while
 I'm pretty sure I have a kilo of belg candy sugar ,
 the Belgian pils malt is vey important pretty sure both Nev and Twoc have it
 if someone wants to stump it up, you might be able o just pitch 4 or 6 packs of yeast,
  but unlikely you will get enough growth
 maybe brew a belgian single,
 and use it as the yeast starter..?

Can't believe you forgot your prior booking Sinkas 

And thanks for the recipe above. What we might do is do a simple Belgian Golden Strong from Brewing Classic Styles but use the spent grain from the Kölsch, a sort of partigyle into the double batch of Kölsch although we'll still have to mash more grain. This will make things interesting!

Still waiting on some confirmations, but Sarah will post up who's coming midweek. Be nice to see some fresh faces so any new members who want to come along, let us know. You'll get to see...

[ul][li]A fairly high gravity brew[/li]
[li]A simple brew but double-batched[/li]
[li]Essential measurements, preparation, cleaning & sanitisation methods[/li]
[li]Immersion chilling[/li]
[li]The DIY Fresh Wort Kit process[/li]
[li]Transferring[/li]
[li]Pitching[/li]
[li]The BIABacus working in real-time[/li][/ul]
Always a fun day these brew days 

I was curious about the long boil time as well. It is my thinking that Belgians use sugar to pump up the gravity and to help ensure a drier finished product. 

Good point on the sugar Lumpy, I'd forgotten about that

As per attached file, grain needed would be 5863 grams (89.1% EIB) with a 90 minute boil. An extra hour of boiling would reduce grain required to 5476 grams (83.2% EIB).
If it were all-grain, the numbers would be, 7920 grams (78.4% EIB) with a 90 minute boil. An extra hour of boiling would reduce grain required to 7229 grams (85.9% EIB).

So, we can get away with the shorter boil! Good on you

[center]BIABacus 1.3ZZZ RECIPE REPORT[/center]
[center]BIAB Recipe Designer, Calculator and Scaler.[/center]
[center](Please visit http://www.biabrewer.info for the latest version.)[/center]
[center]Brucey's Golden Strong - Batch A1[/center]

Recipe Overview
Brewer: Blue Shorts
Style: Belgian Golden Strong
Source Recipe Link: Most appropriate BIABrewer link.
ABV: 7.6% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.072
IBU's (Tinseth): 22
Bitterness to Gravity Ratio: 0.31
Colour:
Kettle Efficiency (as in EIB and EAW): 83.2 %
Efficiency into Fermentor (EIF): 75 %
Note: This is a Pure BIAB (Full-Volume) Mash:  

Times and Temperatures
Mash: 90 mins at 65 C = 149 F
Boil: 90 min
Ferment: 7 days at 18 C = 64.4 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/

Total Water Needed (TWN): 38.8 L = 10.25 G
Volume into Boil (VIB): 36.76 L = 9.71 G @ 1.041
Volume of Ambient Wort (VAW): 25.53 L = 6.74 G @ 1.072
Volume into Fermentor (VIF): 23 L = 6.08 G @ 1.072
Volume into Packaging (VIP): 21.88 L = 5.78 G @ 1.014 assuming apparent attenuation of 80 %

The Grain Bill (Also includes extracts, sugars and adjuncts)
Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info (needs link)
78.6% Pilsner Malt   5863 grams = 12.93 pounds
21.4% Cane Sugar   1595 grams = 3.52 pounds (Boiled Only)

The Hop Bill (Based on Tinseth Formula)
22 IBU Saaz Pellets (3.7%AA)  69.7 grams = 2.458 ounces at 75 mins

Mash Steps
Mash Type: Pure BIAB (Full-Volume) Mash:   for 90 mins at 65 C = 149 F
Strike Water Needed (SWN): 39.57 L = 10.45 G  at 66.2 C = 151.2 F
Mashout for 1 mins at 78 C = 172.4 F

Miscellaneous Ingredients
15.74 grams Fermentis T58 

Chilling & Hop Management Methods
Hopsock Used: Y
Chilling Method: Immersion Chiller

Fermentation & Conditioning
Fermentation: Fermentis T58 for 7 days at 18 C = 64.4 F
Secondary Used: N
Crash-Chilled: Y
Filtered: N
Serving Temp: 7 C = 44.6 F
Condition for 14 days.
Consume within 6 months.

Special Instructions/Notes on this Beer
Start fermentation at 18C and allow to rise up to 28C

What time you coming Lukas? What are we sampling? No wheat beer!!! 
Good news, sinkas felt so guilty, he's changed his weekend away to another date so now he is back in!
Nev and bigD are coming from Guildford if anyone wants to share an Uber from there and back. Nev has puppy training until 1pm though (wtf?)
A few others coming as well that haven't been mentioned above but they are non-brewers, just like beer

Hey, scored some Origin Pacific Airways tickets real cheap off the internet, if I can find were they fly out of you can count me in.
Pete

Thats too much sugar surely