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Dubbious Monk
Belgian Golden Strong Ale • All Grain • 5 gal
Hopefully ready by Christmastime/New Years. Don't forget to drink in Goblet or Brandy Snifter.
October 13, 2001 pm 12:51pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1 lbs
Pacific Northwest Wheat
Pacific Northwest Wheat
- .5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1.5 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1.25 oz
Styrian Goldings - 6.0 AA% whole; boiled 60 min
Styrian Goldings
Mild, pleasant.
- .5 oz
Hallertau - 4.5 AA% whole; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Saaz - 5.0 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .25 oz
Hallertau - 4.5 AA% whole; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .25 oz
Saaz - 5.0 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 6 g
Corriander - (omitted from calculations)
Corriander
- 6 g
Bitter Orange Peel - (omitted from calculations)
Bitter Orange Peel
-
Wyeast 3787 Trappist High Gravity™
Wyeast 3787 Trappist High Gravity™
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.
Notes
Step Mash on dis wan! Dough in @ 122F & hold 15 min. Bring to 140 & hold 15 min. Bring to 150 and hold for 1 hour. Decoct a 1/3 thin mash to boil for 5-10 min, then use it to mash out. Sparge with 168-170 Water. First Wort Hopping with 1/3 bittering hops. Boil for 75-60 Min, adding hops as scheduled. Chill, Rack, Aerate, Pitch 2 Quart Starter of Abbey Ale II. Ferment with Abbey Ale II @ approx 65-70F until 1/4 Krausen. Rack to a large secondary adding Candi Sugar, boiled in Water & cooled, along with Trappist High Gravity for a second Ferment @ 65-70F. Bottle with a bit more Trappist and corn sugar, age for 2 months minimum, Drink carefully leaving some around to see the flavors change with age.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: D - Belgian Golden Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.074 | 1.070 - 1.095 |  |
| Terminal Gravity: | 1.010 | 1.005 - 1.016 | |
| Color: | 16.9 SRM | 3 - 6 | |
| Alcohol: | 8.3% ABV | 7.5% - 10.5% | |
| Bitterness: | 36.3 IBU | 22 - 35 | |
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