Belgian Golden Strong Ale
BJCP 2008 – 18D
Batch #:
2009-05
Brew Date:
February 8, 2009
Statistics
OG:
1.080 19.3° P
FG:
1.010 2.6° P
Real Extract:
5.6° P
Attenuation:
86.5% Apparent
71% Real
71% Real
Color:
3.8SRM
IBU:
31.7
BU/GU:
0.4
ABV:
9.2%
ABW:
7.3%
Calories:
259 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 21.00 pounds | Belgian Plisen Malt | 77.8% |
| 1.00 pounds | German Light Munich Malt | 3.7% |
| 1.00 pounds | German Wheat Malt Light | 3.7% |
| 4.00 pounds | Sucrose (Table Sugar) | 14.8% |
| 27.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.25 ounces | Centennial | 90 minutes | Boil | Pellets | 6.7% | |
| 1.75 ounces | Centennial | 30 minutes | Boil | Pellets | 6.7% | |
| 1.00 ounces | Saaz | 1 minutes | Boil | Pellets | 5.8% | |
| 4.00 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Abbey Ale | White Labs | WLP530 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
60°F
Ideal Tun Temp:
60°F
Ideal Sparge Temp:
170°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | 60 minutes | 152° F | |
| 2 | Sparge | 20 minutes | 170° F |
Fermentation and Aging
Primary:
7 days @ 75° F
Secondary:
14 days @ 75° F
Age:
45 days @ 55° F
General Info
Sugar used in this brew was 4 pounds of organic evaporated cane juice.
Procedure
- Single infusion mash at 151° for 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 72° for seven days. Secondary ferment for at least seven days. Age for at least 45 days.
