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Belgian light
Belgian Golden Strong Ale • All Grain • 5 gal
must try. good abv% for pils
January 22, 2008 pm 07:43pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 6 lbs
German 2-row Pils
German 2-row Pils
- 0.25 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 0.15 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 0.15 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1.5 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.
- 0.75 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 0.5 lbs
Corn Grits
Corn Grits
Imparts a corn/grain taste. Use in American lagers.
- 0.8 oz
Challenger - 8.0 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 0.50 oz
Hallertau - 4.5 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.50 oz
Goldings - 5.0 AA% pellets; boiled 1 min
Goldings
Mild. Slightly flowery.
-
Wyeast 3944 Belgian Witbier™
Wyeast 3944 Belgian Witbier™
A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant.
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: | 1.013 | 1.005 - 1.016 | |
| Color: | 6.2 SRM | 3 - 6 | |
| Alcohol: | 9.6% ABV | 7.5% - 10.5% | |
| Bitterness: | 33.2 IBU | 22 - 35 | |
Discussion
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