Beer recipe - Belgian Golden Strong Ale
|ABV 8.2% ||Color 7 EBC ||Bitterness* 32 IBU|
This recipe presents a typical Belgian Golden Strong Ale: pale colour, high alcohol level, strong effervescence due to the high carbonation level, dry finish, and a beautiful and complex fruity-ester aroma in perfect balance with a floral hop character.
*The bitterness depends on the alpha acid contentof hops, boiling conditions and other parameters.
RECIPE FOR 100L
Château Pilsen 2RS
99% / 22.2 kg
Château Cara Gold®
1.0% / 0.2 kg
Styrian Golding (4.0% AA)
Belgian White Candy Sugar
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 63°C
Rest for 50min at 63°C
Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 90min.
Hop addition 1: After 30min add Magnum.
Hop Addition 2: After 80min add Styrian Golding.
Hop Addition 3: After 85min add Saaz.
Sugar Addition 1: After 80min add Belgian White Candy Sugar.
Sugar Addition 2: After 85min add Corn Sugar.
Whirlpool to remove the trub
|Total evap||9.0%||Batch size||100L||OG||16.2oP||Efficiency||80%|
Step 3: Fermentation and Maturation
Cool down the wort to 22°C and pitch the yeast.
Ferment at 22°C for 2 days then rise to 28°C. Once the fermentation is done (FG reached and off flavours removed – about 7 days), drop the temperature to 8°C and rest for 1 day and then harvest the yeast. Drop the temperature to 2°C and rest for 10 days.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 6.0 g/L of CO2. The beer is ready to packaging and drinking. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.
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