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Belgian Golden Strong 2021
Belgian Blond Ale • All Grain • 6.25 gal
hmmmm
May 27, 2021 am 07:06am
0.0/5.0 0 ratings
Ingredients (All Grain, 6.25 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
Sterling
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
Sterling
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.
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: | 3.8 SRM | 4 - 7 | |
| Alcohol: | 6.7% ABV | 6% - 7.5% | |
| Bitterness: | 39.1 IBU | 15 - 30 | |
Discussion
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