"T" Belgian Golden Strong Ale

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Slobberchops

Active Member
Joined
Mar 14, 2011
Messages
31
Reaction score
1
Location
Columbus
Recipe Type
Partial Mash
Yeast
White Labs WLP530 Abbey Ale
Yeast Starter
1 quart, 2 days
Additional Yeast or Yeast Starter
21 days in glass, 64 deg
Batch Size (Gallons)
5
Original Gravity
1.078
Final Gravity
1.012
Boiling Time (Minutes)
60
IBU
42
Color
7
Primary Fermentation (# of Days & Temp)
15 @ 64
Secondary Fermentation (# of Days & Temp)
21 @ 64
Additional Fermentation
Bottle conditioning, 4 oz sugar
Tasting Notes
\"Moderate yeast character and medium spicy hop. Moderate bitterness balances malt int
Specialty grain (all 175 deg for 60 min):
-- 5 lbs Belgian Pils
-- 1/2 lb Belgian Aromatic

Malt:
-- 4.5 lbs light dry extract (60 min)
-- 2.5 lbs cane sugar (60 min)

Hops:
-- 1 oz Goldings (60 min)
-- 1 oz Tettnanger (30 min)
-- 1 oz Fuggles (25 min)
-- 1 oz Saaz (5 min)

Target Original Gravity: 1.08
Achieved OG: 1.078
Final Gravity: 1.012

ABV%: 9.2%
IBU: 35

Mashed at 175 degrees in the oven for 60 minutes. Transitioned to kettle, and brought to a boil. Stole some wort to make a 2-day, 1-quart starter. Added other fermentables and hops according to schedule. Cooled and moved to fermenter. Pitched. Moved to secondary. Primed and bottled.
 
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