Belgian Golden Strong Ale – All Grain

Statistics

General Info

Derived from Vinnie Cilurzo’s recipe in Brew Like a Monk (pg. 233). This recipe assumes about 80% attenuation.

Malts and Grains

Amount Malt/Grain %
9.00 pounds Belgian Plisen Malt 90%
0.50 pounds Belgian Munich Malt 5%
0.50 pounds German Wheat Malt Light 5%
10.00 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
2.00 pounds Sucrose (Table Sugar)

Hops

Amount Hop Time AA
0.25 ounces Magnum 90 min 14.0%
2.00 ounces Styrian Golding 30 min 3.5%
1.00 ounces Hallertauer Mittlefruh 1 min 3.0%
3.25 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Abbey Ale (WLP500) White Labs Liquid 1 liter starter

Mash Infusion

Step Description Temp. Time
Infusion Single infusion. 151° F 60 min.
Sparge Batch sparge. 170° F 20 min.

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.

Fermentation and Aging

Primary:
7 days @ 70° F
Secondary:
7 days @ 70° F
Age:
60 days @ 55° F

All That Glitters Is Golden Ale

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.3                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.5    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: