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Belgian Golden
Belgian Golden Strong Ale • Extract • 5 gal
This recipe is the first where I've used yeast recultured from a commercial beer. In this case, I recultured the yeast from a bottle of Orval for about a month, split the bottle then fed it again to get to almost 22 oz. of starter.
August 12, 2004 pm 10:46pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .5625 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 6.875 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.
- 2 oz
Styrian Goldings - 4.8 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 1 oz
Styrian Goldings - 4.8 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
- 1 oz
Czech Saaz - 5.7 AA% pellets; boiled 3 min
Czech Saaz
Very mild. 'Noble'.
-
Wyeast 1762 Belgian Abbey II™
Wyeast 1762 Belgian Abbey II™
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.
Notes
This recipe actually used a 22 oz. starter of recultured Orval yeast. I just picked B.A.II as a close approximation to the real yeast.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: D - Belgian Golden Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.074 | 1.070 - 1.095 |  |
| Terminal Gravity: | 1.017 | 1.005 - 1.016 | |
| Color: | 4.8 SRM | 3 - 6 | |
| Alcohol: | 7.6% ABV | 7.5% - 10.5% | |
| Bitterness: | 38.2 IBU | 22 - 35 | |
Discussion
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