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Belgian Golden Strong 2021

Belgian Golden Strong 2021

Belgian Blond Ale • All Grain • 6.25 gal



May 27, 2021  07:06am

0.0/5.0 0 ratings

Ingredients (All Grain6.25 gal)

  • 13 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.

  • 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 oz Sterling - 7.5 AA% whole; boiled 60 min


    Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.

  • 2 oz Sterling - 7.5 AA% whole; boiled 15 min


    Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.

  • 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.


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: 3.8 SRM 4 - 7
Alcohol: 6.7% ABV 6% - 7.5%
Bitterness: 39.1 IBU 15 - 30


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