Belgian Golden Strong Ale
BJCP 2008 – 18D
Batch #:
2009-30
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
November 28, 2009
Tap Date:
April 3, 2010
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:
4SRM
IBU:
25.9
BU/GU:
0.37
ABV:
8.3%
ABW:
6.2%
Calories:
227 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 12.00 pounds | Belgian Plisen Malt | 44.4% |
| 12.00 pounds | American Pale Malt (2-Row) | 44.4% |
| 3.00 pounds | Sucrose (Table Sugar) | 11.1% |
| 27.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.50 ounces | Magnum | 60 minutes | Boil | Pellets | 15.1% | |
| 2.00 ounces | Golding | 30 minutes | Boil | Leaf | 4.5% | |
| 1.00 ounces | Golding | 1 minutes | Boil | Leaf | 4.5% | |
| 3.50 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Belgian Strong Ale | Wyeast | 1388 | Liquid |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.55 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Top Up Water:
0.00 gallons
Trub Chiller Loss:
1.00 gallons
Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 75 minutes | 150° F |
Fermentation and Aging
Primary:
7 days @ 72° F
Secondary:
14 days @ 72° F
Age:
98 days @ 50° F
General Info
This is to replace the "brew that got away" - about 2/3 of the last batch leaked out of the keg onto the kegerator floor.
However, it won't be the same. Because the Bastogne yeast is only available in the summer, I'll be substituting the Duvel yeast from Wyeast.
