• Favorite
  • Discuss
  • Subscribe
Connect
5-20-18

5-20-18

Belgian Golden Strong Ale • All Grain • 5 gal

leobloom

bsba secondary on 5-31 bottled on 6-16

May 30, 2018 at 03:21pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 10 lbs Superior Pilsen Malt; Canada Malting

    Superior Pilsen Malt; Canada Malting

    Produced from selected lots of premium Canadian grown Copeland barley, Canada Malting Superior Pilsen is low in total protein, high in extract and low in color which makes it a perfect base malt for lagers of all types.

  • .5 lbs Pale Wheat Malt; Weyermann

    Pale Wheat Malt; Weyermann

    German-grown top-quality wheat (2004 harvest). Product Characteristics: Ideal foundation grain for pale Weizenbiers, such as Hefeweizen and Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavors to top-fermented beers. Recommended Quantities: Up to 80% in Bavarian-style Weizenbiers, up to 50% in North American pub wheat ales, up to 7% in Altbier and Kölsch. Suitability (beer styles): Ales: Hefeweizen, Kristallweizen, Weizenbock, Dunkelweizen, pub wheat ales, Altbier, Kölsch, light or low-alcohol beers

  • .15 lbs Acidulated Malt; Weyermann

    Acidulated Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers

  • 1.5 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 1 oz Hallertauer Hersbrucker - 2.9 AA% whole; boiled 60 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 1 oz Saaz - 3.6 AA% whole; boiled 45 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 oz Saaz - 3.6 AA% whole; boiled 20 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • White Labs WLP545 Belgian Strong Ale

    White Labs WLP545 Belgian Strong Ale

    From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and seasonal beers.

Notes

secondary

Style (BJCP)

Category: 25 - Strong Belgian Ale

Subcategory: C - Belgian Golden Strong Ale

Range for this Style
Original Gravity: 1.070 1.070 - 1.095
Terminal Gravity: 1.008 1.005 - 1.016
Color: 3.3 SRM 3 - 6
Alcohol: 8.1% ABV 7.5% - 10.5%
Bitterness: 30.0 IBU 22 - 35

Discussion

Post a Comment

Subscribe to this discussion.