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Belgian Golden Strong 2020

Belgian Golden Strong 2020

Belgian Blond Ale • All Grain • 6.25 gal

kappel

Smooth. Lite Beer drinking neighbor loved this beer.

August 8, 2020  12:00pm

0.0/5.0 0 ratings

Ingredients (All Grain6.25 gal)

  • 12.5 lbs Pilsner Zero Malt; Viking Malt

    Pilsner Zero Malt; Viking Malt

    Viking Pilsner Zero Malt is made from 2-row null-LOX spring barley. As a special feature in null-LOX varieties is that Lipoxygenase activity is zero, affecting positively on flavor stability of beer. barley. Steeping and germination conditions are chosen to promote even germination and homogenous modification. The final air-on temperature in kilning is typically 80-85 °C. Pilsner malt flavour is usually described as malty, slighty nutty and sweet. Applications: Great malt for all malt beers but there is enough activity and character for base malt use in many brewing applications. The color of pilsner malt is low.

  • .25 lbs Cara-Pils® Malt (Organic); Briess

    Cara-Pils® Malt (Organic); Briess

    USDA Organic, 100% Organic. No flavor or color. 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.

  • .25 lbs BEST Red X® Malt; Best Malz

    BEST Red X® Malt; Best Malz

    BEST Red X® is a malt that has become synonymous with red-tinted beers. As it can make at 100% of the grain bill, there is no need to add any other malt. Thanks to its exceptional process reliability and optimal processability, BEST Red X® can be employed to brew consistently fiery beers with intense reddish hues. The malt was designed for a 12°P beer. To retain the red color in stronger beers, some BEST Pilsen Malt should be added to the grain bill due to the higher wort gravity. BEST Red X® complies with the purity guidelines of the German Reinheitsgebot.

  • .0625 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 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.

  • 1.25 oz Cascade - 5.5 AA% pellets; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Styrian Goldings - 2.9 AA% pellets; boiled 15 min

    Styrian Goldings

    Mild, pleasant.

  • 1/2 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.

  • 1 ea Whirlfloc Tablets (Irish moss) - (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • Imperial Yeast B45 Gnome

    Imperial Yeast B45 Gnome

    Gnome is the yeast for brewing Belgian inspired beers in a hurry. This strain is extremely flocculent and drops out of the beer quickly after fermentation. Gnome produces a nice phenolic character that goes well with hops, as well as with caramel and toffee flavors. Great for Belgian ales that need to be crystal clear without filtration.

Notes

Mash: 9.5 gallons filtered tap water (Rocky Mountain reservoir-soft) 3.5 gallons @ 180F. = 152 F.(45). 1.5 gallon boiling water to 155F (15 min) Recirculate 15 minutes. Sparge=5 gallons at 168 F (50 min.). 1Tbs 5.2 pH Buffer in Sparge. 60 min. boil. Pitched 2 liter starter. Pitch at 68 F, allow to rise as high as 75 F.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: A - Belgian Blond Ale

Range for this Style
Original Gravity: 1.062 1.062 - 1.075
Terminal Gravity: 1.011 1.008 - 1.018
Color: 4.3 SRM 4 - 7
Alcohol: 6.7% ABV 6% - 7.5%
Bitterness: 29.9 IBU 15 - 30

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