Belgian Golden Strong Ale – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
11.00 pounds Belgian Plisen Malt 91.7%
1.00 pounds American Wheat Malt 8.3%
12.00 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
2.50 pounds Sucrose (Table Sugar)

Hops

Amount Hop Time AA
0.30 ounces Styrian Golding 60 min 13.5%
1.00 ounces Kent Golding 30 min 5.5%
0.50 ounces Kent Golding 1 min 5.5%
1.80 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
2000 ml

Procedure

  • Single infusion mash at 151-152° for at least 60 minutes.
  • Add hops according to schedule.
  • Add sugar in the last 15 minutes along with Irish Moss. As an option, add the sugar in secondary instead of the boil - mix with some water and boil to make a syrup.
  • 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:
42 days @ 55° F

Notes

Derived from Vinnie Cilurzo's recipe in Brew Like a Monk (pg. 233). This recipe assumes about 85% attenuation and 70% efficiency.