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Belgian Golden Strong II

Belgian Golden Strong II

Belgian Golden Strong Ale • All Grain • 5.5 gal

mikfir

Oh, so smooth

January 15, 2014 at 05:24pm

5.0/5.0 1 rating

Ingredients (All Grain5.5 gal)

  • 16 lbs Pilsner Malt; Weyermann®

    Pilsner Malt; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers

  • .1 lbs Munich 10L Malt; Briess

    Munich 10L Malt; Briess

    Golden orange hue with a robust malty flavor.

  • .5 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 1 oz Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 60 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • 1 oz Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 15 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • 1 oz East Kent Goldings - 5.0 AA% whole; boiled 1 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz East Kent Goldings - 5.0 AA% whole; added dry to secondary fermenter

    East Kent Goldings

    Mild, slightly flowery.

  • 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.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • 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

Mash at 148, ferment at 65F, dry hop for 4 to 6 days

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: D - Belgian Golden Strong Ale

Range for this Style
Original Gravity: 1.076 1.070 - 1.095
Terminal Gravity: 1.009 1.005 - 1.016
Color: 6.1 SRM 3 - 6
Alcohol: 8.8% ABV 7.5% - 10.5%
Bitterness: 24.7 IBU 22 - 35

Discussion

mikfir

Strong Ale

2019-01-15 2:53pm

Took a gold medal in local competition

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