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Patience !
Belgian Golden Strong Ale • All Grain • 22 L
I did this recipe several times and it is still as good as the first time.
December 3, 2006 am 09:34am
0.0/5.0 0 ratings
Ingredients (All Grain, 22 L)
- 7 kg
Pilsen 2RS Malt; Castle Malting
Pilsen 2RS Malt; Castle Malting
Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.
- 30 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.
- 5 g
Styrian Goldings - 2.9 AA% whole; boiled 15 min
Styrian Goldings
Mild, pleasant.
- 5 g
Styrian Goldings - 2.9 AA% whole; boiled 5 min
Styrian Goldings
Mild, pleasant.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
I also used dry yeasts from Fementis (Safale S-04) with the same results. I put the two bags of Styrian for a dry hopping during the primary and secondary fermentation. The final result is quite close to a "Trois-Monts" or a "Goudale", french Bières de Garde Blondes. edit : I had a drink of a Floreffe and my Patience! corresponds perfectly.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: D - Belgian Golden Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.070 - 1.095 |  |
| Terminal Gravity: | 1.008 | 1.005 - 1.016 | |
| Color: | 4.8 SRM | 3 - 6 | |
| Alcohol: | 7.8% ABV | 7.5% - 10.5% | |
| Bitterness: | 31.6 IBU | 22 - 35 | |
Discussion
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