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backmans belgian strong ale
Belgian Golden Strong Ale • Extract • 5 gal
August 23, 2002 pm 02:32pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 3 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .5 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1 lbs
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.
- 1.5 oz
Fuggle - 5.4 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Fuggle - 5.4 AA% pellets; boiled 50 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
Crystal - 4.1 AA% pellets; boiled 40 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- .5 oz
Crystal - 4.1 AA% pellets; boiled 1 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- .5 oz
Crystal - 3.2 AA% whole; boiled 1 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- .5 tsp
irish moss - (omitted from calculations)
irish moss
-
Wyeast 1388 Belgian Strong Ale™
Wyeast 1388 Belgian Strong Ale™
Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish.
Notes
steep grains in 2.5 gallons of 150deg water for 30min. bring to boil and add LME and DME and candi sugar. bring back to a boil and follow the hop chart. add irish moss at T-minus 15min. cool, pitch yeast, and ferment in primary for 5 to 7 days. rack to secondary. secondary for 2 - 3 weeks. prime and bottle.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: D - Belgian Golden Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.085 | 1.070 - 1.095 |  |
| Terminal Gravity: | 1.012 | 1.005 - 1.016 | |
| Color: | 18.6 SRM | 3 - 6 | |
| Alcohol: | 9.7% ABV | 7.5% - 10.5% | |
| Bitterness: | 47.9 IBU | 22 - 35 | |
Discussion
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