Belgian Golden Strong Ale
BJCP 2008 – 18D
Batch #:
2008-18
Brew Date:
July 6, 2008
Tap Date:
August 25, 2008
Statistics
OG:
1.070 17.1° P
FG:
1.010 2.6° P
Real Extract:
5.2° P
Attenuation:
84.8% Apparent – 69.6% Real
Color:
3.2SRM
IBU:
32.6
BU/GU:
0.47
ABV:
7.9%
ABW:
6.2%
Calories:
227 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 9.00 pounds | Belgian Plisen Malt | 75% |
| 0.50 pounds | German Light Munich Malt | 4.2% |
| 0.50 pounds | German Wheat Malt Light | 4.2% |
| 2.00 pounds | Sucrose (Table Sugar) | 16.7% |
| 12.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.25 ounces | Warrior | 90 minutes | Boil | Pellets | 14.0% | |
| 0.50 ounces | Centennial | 30 minutes | Boil | Pellets | 10.0% | |
| 1.00 ounces | Saaz | 1 minutes | Boil | Pellets | 3.0% | |
| 1.75 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Abbey Ale | White Labs | WLP530 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
70°F
Ideal Tun Temp:
70°F
Ideal Sparge Temp:
170°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | 60 minutes | 151° F | |
| 2 | Sparge | 20 minutes | 170° F |
Fermentation and Aging
Primary:
7 days @ 66° F
Secondary:
7 days @ 66° F
Age:
60 days @ 60° F
Procedure
- Single infusion mash at 151° for at least 60 minutes.
- Add hops according to schedule.
- Add sugar in the last 15 minutes along with Irish Moss.
- Cool to fermentation temperature.
- Ferment for in primary at 70° for seven days. Secondary ferment for at least seven days. Age for at least 60 days.
