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Mae West Belgian Golden
Belgian Golden Strong Ale • All Grain • 7.5 gal
Belgian Golden
October 10, 2008 pm 12:41pm
0.0/5.0 0 ratings
Ingredients (All Grain, 7.5 gal)
- 15 lbs
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.
- 1 lbs
2-Row Carapils® Malt; Briess
2-Row Carapils® Malt; Briess
Very low color or flavor contribution. Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 3 lbs
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.
- .5 oz
Waimea - 17.5 AA% pellets; boiled 60 min
Waimea
Granddaughter of New Zealand Pacific Jade. Intense tangelo and citrus fruit with subtle pine characteristics. Released in 2012 from the New Zealand Plant and Food Research Hop Breeding program in Riwaka. Can be used across a wide variety of beer styles and applications.—hopunion.com
-
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.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: D - Belgian Golden Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.079 | 1.070 - 1.095 |  |
| Terminal Gravity: | 1.008 | 1.005 - 1.016 | |
| Color: | 3.8 SRM | 3 - 6 | |
| Alcohol: | 9.4% ABV | 7.5% - 10.5% | |
| Bitterness: | 28.8 IBU | 22 - 35 | |
Discussion
bottled
2008-11-10 6:51pm
Step mashed the pale, pils. at 104 30min rest, 140 20min rest, 158 30min rest. batch sparged at 168. Sat in primary for 3 weeks. then tranferred to secondary for 5.
Blended with 2 yeast strains
2011-08-29 6:37pm
Made an 8 gallon batch that was split between into 2 4 gallon fermenters. One received WLP028 and the other WLP570. These were in primary for 3 weeks. Both fermented side by side at 77F. The WLP570 side was spicier. The WLP028 was fruitier. The two 4 gallon batches were racked together and lagered for 6 weeks at 38F.
bottled
2011-10-18 3:10pm
bottled 10/16/11. The flavor is filled with high alcohols and the yeast is not present yet.
Another attempt at this
2016-01-10 11:44am
Brewed on 1/10/16 BIAB 9 gallon mash 3 hour direct fire from 66-155F Batch sparge 3 gallons at 170 boil 90 mins.
yeast
2016-01-11 7:35am
split final batch into two fermentors. one received 1388, and other 1728. post boil gravity 1.061. 82% eff.
added sugar
2016-01-13 8:27am
added 3lbs sugar on 1/13/16. 1 lb to Scottish, and 2 lb to Belgian. temp started fermentation at 60F ambient, raised to 65F 36 hours later
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