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Beer recipe - Belgian Golden Strong Ale
Belgian_Golden_Strong_Ale_256x256.png
ABV 8.2% Color 7 EBC Bitterness* 32 IBU
Description
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
MALT

Château Pilsen 2RS 99% / 22.2 kg
Château Cara Gold® 1.0% / 0.2 kg
HOPS

Magnum (12.0% AA) 80 g
Styrian Golding (4.0% AA) 80 g
Saaz (3.5% AA) 80 g
YEAST
SafAle BE-256 80 g
SUGAR
Belgian White Candy Sugar 1.5 kg
Corn Sugar 1.5 kg
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH5.3Mix Ratio2.7 L/kg
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 evap9.0%Batch size100LOG16.2oPEfficiency80%
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.
90%FG1.62oP
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.


Dieses Bierrezept wurde von Castle Malting ® erstellt. Bitte beachten Sie, dass dieses Rezept nur ein Leitfaden ist. Einige Änderungen könnten erforderlich sein, um das Rezept an spezifische technologische Bedingungen, die Ergiebigkeit der Zutaten wie den Getreidetrockenextrakt oder den Alphasäuregehalt des Hopfens anzupassen.

Für mehr Information und Beratung kontaktieren Sie bitte: info@castlemalting.com

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