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Absolution
Belgian Golden Strong Ale • All Grain • 5.5 gal
Aimed to brew a Belgian Golden Strong similar to Damnation from Russian River Brewery. The beer is fantastic, but closer to a Duvel than Damnation. Keg disappeared when beer geek friends came over for the NFL playoffs.
January 19, 2013 pm 11:55pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 14 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .75 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 1 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.
- 2 oz
Styrian Goldings - 3.8 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 0.5 oz
Saaz - 4.9 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.5 oz
Saaz - 4.9 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tbsp
5.2 pH Stabilizer - (omitted from calculations)
5.2 pH Stabilizer
Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
White Labs WLP530 Abbey Ale
White Labs WLP530 Abbey Ale
Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
Vinnie Cilurzo, Brewer and Owner, Russian River Brewing emailed this advice. "Basically, it is all Pilsner and 2-Row malt with about 7% sugar. The hops are Styrian Golding and Sterling with three different additions. The OG is about 1.062 and it finishes at 7.25 - 7.5 percent ABV. We ferment with Abbey Ale Yeast from White Labs starting at 66F and letting it free rise to 72F towards the end of fermentation. The final gravity is about 1.006."
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: D - Belgian Golden Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.077 | 1.070 - 1.095 |  |
| Terminal Gravity: | 1.009 | 1.005 - 1.016 | |
| Color: | 6.9 SRM | 3 - 6 | |
| Alcohol: | 8.9% ABV | 7.5% - 10.5% | |
| Bitterness: | 35.6 IBU | 22 - 35 | |
Discussion
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