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Lagarian Ale
Belgian Golden Strong Ale • All Grain • 23 L
April 13, 2001 am 02:00am
0.0/5.0 0 ratings
Ingredients (All Grain, 23 L)
- 5 kg
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1.5 kg
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 0.25 kg
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 0.200 kg
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.5 kg
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.
- 0.100 kg
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 26 g
Northern Brewer - 8.0 AA% whole; boiled 60 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.
- 46 g
Hallertau - 4.0 AA% whole; boiled 10 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Wyeast 1024 Belgian Ale
Wyeast 1024 Belgian Ale
Banana-estery. Clove-like phenolics. Intended for abbey beers.
Notes
Mash schedule 52C 15 min. 65C 50 min. 70C 15 min. Mash out 75C 10 min. Add Honey 5 minutes before end boil. Primary ferm. 7 days - Secondary ferm. until FG is stable Priming with 7 g sugar per liter. Conditionig 3 to 6 months
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: D - Belgian Golden Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.075 | 1.070 - 1.095 |  |
| Terminal Gravity: | 1.018 | 1.005 - 1.016 | |
| Color: | 9.0 SRM | 3 - 6 | |
| Alcohol: | 7.5% ABV | 7.5% - 10.5% | |
| Bitterness: | 28.9 IBU | 22 - 35 | |
Discussion
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