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Beer Style: Belgian Golden Strong Ale (18D)
Recipe Type: all-grain
Yield: 5 US gallons
Description:
The finest Trappist ale in the world. Medium body, silky smooth mouth-feel, nougat-like texture, finishes dry. Aroma of figs, caramel, plums, slight funky Belgian yeast. Flavors of date, figs, dark plums, raisins, chocolate, vanilla, almond, biscuit, bourbon, spice.Coats the palate with flavor and leaves a lingering flavor in a dry finish.
Ingredients:
- WATER
- 8.0 Gallons filtered water
- FERMENTABLES
- 3.00 lbs D-180 Candi Syrup (from www.candisyrup.com)
- 10.0 lbs Dingemann's Belgian Pilsner
- 2.00 lbs Dingemann's Belgian Pale
- 0.10 lbs Belgian Debittereed Black (again stability)
- HOPS
- 1.00 oz Brewers Gold [9.70 %] (60 min)
- 1.00 oz Hersbrucker [2.40 %] (30 min)
- 1.00 oz Styrian Goldings [4.10 %] (25 min)
- OTHER
- WLP530 yeast (2Liter stir plate)
- 1 tab servomyces
- 2 tsp gypsum
Additional Instructions
Primary Ferment: 7 days ramped from 65F to 83FSecondary Ferment: 7 days cool down to 65F
Beer Profile
Original Gravity: 1.090
Final Gravity: 1.012
Alcohol by Vol: 10.21%
Recipe Type: all-grain
Yield: 5.00 US Gallons
Procedure:
MASH SCHEDULE (2 step decoction)
Initial: 20 min @ 138.0 F (9 gallons in).
Low Saccharification: 30 min @151F.
High Saccharification: 45 min @158F.
BOIL
90 minute boil. Add syrup 3 min before flame out.
PITCH AND FERMENT
Chill the wort down to 65F, Pitch and let self-rise to about 82-83f and hold it there with temp control. The yeast will keep the temp for about 5 days when fermentation is about 80% done (about 1.020). Begin to chill down to 65f until you hit terminal gravity at 1.018 which should take another 2 days. Rack off to cool secondary and chill to 55-60F for 9 weeks, Bottle or Keg to Medium Carbonation.
Source: Dietrick Voosletre
