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Three Guns
Belgian Golden Strong Ale • Extract • 23.02 L
*This is my first attempt at brewing a belgian-style beer. I know that I am only 93% within range, but I am going with the ingredients that I have on hand. I will go with it. I will update this recipe for whoever else wants to know. BTW, I didn't use belgian yeast, just the typical Munton's dry stuff. *Update: Results are excellent. Beer is slightly on the sweet side, but also quite strong. I am currently making a second batch of this beer with slightly more hops, and using champagne yeast.
August 21, 2002 pm 01:55pm
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Ingredients (Extract, 23.02 L)
- 1.36 kg
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1.36 kg
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1.36 kg
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 0.11 kg
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 62.09 g
Cascade - 5.5 AA% pellets; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 9.07 g
Northern Brewer - 8.0 AA% pellets; boiled 30 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
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
Added Glucose/Candi Sugar to boil briefly after the malts were boiled through. Added Irish Moss at halftime. Added Brown Sugar to the boil with fifteen minutes left.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: D - Belgian Golden Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.070 - 1.095 |  |
| Terminal Gravity: | 1.008 | 1.005 - 1.016 | |
| Color: | 14.6 SRM | 3 - 6 | |
| Alcohol: | 6.6% ABV | 7.5% - 10.5% | |
| Bitterness: | 28.5 IBU | 22 - 35 | |
Discussion
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