Belgian Dark Strong Ale and Blow-Off

I brewed a Belgian Dark Strong Ale this past Sunday (June 6th). Brew Day went over fairly well despite the 106°F heat. Fermentation began about 3-4 hours after I pitched the yeast and for the most part was steady and normal. Last night the yeast decided to have a little fiesta and the party got out of and hand:

I am normally an advocate of using a blow-off hose for this exact reason, however, my last 2-3 batches did not have any blowoff whatsoever, I'm beginning to think it has to do with the combination of a less flocculent yeast and higher gravity. Having said that, I have had a blow-off with all my belgian beers with the exception of Witbiers.

Problem solved:

On a side note, the recipe called for 1 lb of Sucrose (table sugar) to be added to the boil. Of course I forgot to add it, along with forgetting to take a pre-boil gravity (I have some weird mental block against preboil gravities), and I don't have table sugar, but I do have Dextrose, so I will be adding that soon.. A little research has confirmed that it is better to add simple sugars after the brunt of fermentation is finished. Apparently yeast are lazy, they take the path of least resistence and gobble up simple sugars first, so adding the table sugar to the boil would have made the yeast attack those simple sugars instead of attacking the maltose first which in turn can lead to a stalled and/or incomplete fermentation.

Regardless, I just need to figure out the additional gravity points the sugar will add so I can calculate my ABV% properly.

The Recipe if you are interested:
Belgian Dark Strong Ale

Type: All Grain
Date: 6/5/2010
Batch Size: 6.00 gal
Brewer: Broken Glass Brewery
Boil Size: 9.35 gal
Boil Time: 90 min Equipment: My Equipment - Brew Pot (15 Gal) and Coleman Xtreme Cooler (52 qt)
Brewhouse Efficiency: 79.00

Ingredients

Amount Item Type % or IBU
13 lbs 2.1 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 62.20 %
2 lbs 4.5 oz Munich (Dingemans) (5.5 SRM) Grain 10.80 %
1 lbs 2.2 oz Aromatic Malt (26.0 SRM) Grain 5.40 %
1 lbs 2.2 oz Caramunich Malt (56.0 SRM) Grain 5.40 %
1 lbs 2.2 oz Special B (Dingemans) (147.5 SRM) Grain 5.40 %
9.1 oz Melanoidin (Weyermann) (30.0 SRM) Grain 2.70 %
9.1 oz Wheat Malt, Bel (2.0 SRM) Grain 2.70 %
2.00 oz Hallertauer [4.70 %] (60 min) Hops 30.9 IBU
1 lbs 2.2 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 5.40 %
1 Pkgs Abbey Ale (White Labs #WLP530) [Starter 2000 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.103 SG
Measured Original Gravity: 1.087 SG
Est Final Gravity: 1.023 SG Measured Final Gravity: ?
Estimated Alcohol by Vol: 10.46 % Actual Alcohol by Vol: ?
Bitterness: 30.9 IBU Calories: 404 cal/pint
Est Color: 22.8 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 19.97 lb
Sparge Water: 5.54 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 24.96 qt of water at 170.7 F 154.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Notes:

1st running - 1.096 @ 62.5°=1.096
2nd running - 1.062 @ 65.0°=1.062
3rd running - 1.030 @ 70.0°=1.031

96(4.25)+62(2.25)+31(2.25)=408+139.5+69.75=617.25/8.5=1.073

Pre-Boil Gravity=1.073

I forgot to add the 1lb of Sucrose to the boil per the recipe. I will substiture .8 lb of dextrose dissolved in a small amount of water after fermentation begins to slow.