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Rob's Belgium Strong
Belgian Golden Strong Ale • All Grain • 5 gal
Helped Rob Brew his first beer.
December 10, 2011 pm 07:11pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10.5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 0.531 lbs
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1.6875 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 0.6875 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1.0 oz
Styrian Goldings - 6.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- .93 oz
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .75 oz
Saaz - 5.0 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 1388 Belgian Strong Ale™
Wyeast 1388 Belgian Strong Ale™
Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish.
Notes
Yeast Preference 3522 - Belgian Ardennes™ Mash in at 99 Degrees and slowly Ramp over 90 min to 3 hours to 168. Initial Gravity was 1.064 When primary finished, add dosage 11 oz of sugar boiled with water for 15 minutes. 1 Cup Corn Sugar at Priming
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: D - Belgian Golden Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.070 - 1.095 |  |
| Terminal Gravity: | 1.009 | 1.005 - 1.016 | |
| Color: | 3.9 SRM | 3 - 6 | |
| Alcohol: | 8.4% ABV | 7.5% - 10.5% | |
| Bitterness: | 34.4 IBU | 22 - 35 | |
Discussion
Brewing Notes
2011-12-18 11:12am
Made a 1 liter yeast starter using 1 cup DME and 2 cups water, 24 hours before pitching. After less than 6 hours beer was fermenting well. After 12 hours added a blowoff tube. On the 4th day raised the temperature from basement temperatures of 60's to 82. On the 6th day added remaining corn sugar boiled in 2 cups water, then cooled. Krausen still present. On the 7th day, fermentation had slowed down and Krausen dissipated. Racked into secondary Day 1: The brewing Days 2-7: Primary fermentation - 60 F to 82 F Days 8-29: Lagering - 28.4 F (Starting at 42 and slowly lowering) Day 30: Bottling Days 33-47: 2 weeks maturing in warm cellars - 71 F Days 48-90: 6 weeks maturing in cold cellars - 42 F
Lagering Notes
2012-01-11 12:21am
Day 1: The brewing Days 2-7: Primary fermentation - 60 F to 82 F Days 8-22: Lagering - 42 F Days 23-30: Dialectal rest - 62 F Day 31: Bottling Final Gravity - 1.009 Bottled with 1 cup sugar
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