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european ale

european ale

Belgian Golden Strong Ale • All Grain • 5 gal

John Griffiths

A recipe from the top of my head written down on a coaster at my local brewpub. I'll post the results.

October 27, 2001 pm 08:20pm

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Ingredients (All Grain5 gal)

  • 7 lbs Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 0.25 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 7 lbs German Vienna

    German Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 1 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 1 lbs Belgian Caravienne

    Belgian Caravienne

    Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.

  • 2 lbs American Caramel 10°L

    American Caramel 10°L

    This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.

  • 2 oz Perle - 7.6 AA% pellets; boiled 75 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 2 oz Spalt Spalter - 5.7 AA% pellets; boiled 30 min

    Spalt Spalter

    Mild, slightly spicy. 'Noble'.

  • 2 oz Hallertauer Tradition - 5.0 AA% pellets; boiled 5 min

    Hallertauer Tradition

    Fine, 'Noble'.

  • Wyeast 3766 Cider

    Wyeast 3766 Cider

    Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: D - Belgian Golden Strong Ale

Range for this Style
Original Gravity: 1.090 1.070 - 1.095
Terminal Gravity: 1.021 1.005 - 1.016
Color: 13.5 SRM 3 - 6
Alcohol: 9.1% ABV 7.5% - 10.5%
Bitterness: 105.3 IBU 22 - 35

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