18C. Strong Belgian Ale - Belgian Strong Golden Ale
- 6.6 lbs Pilsen Light LME
- 1 lb Golden Light DME
- .5 lb Honey Malt
- .5 lb Munich Malt
- .5 lb Flaked Wheat
- .4 oz Magnum @60 min
- .5 oz Crystal or Saaz@ 1 min
- .25 Wakatu @ whirpool
- Imperial Gnome, Wyeast Belgian Ardennes, Safale S-33
- Bag all cracked whole grains.
- Steep cracked grains in 4 qts water at 152F for 30 minutes
- Sparge or Rinse steeped grains with 170F water and bring boil to 6.5 gallons
- Heat collected sweet liquor and water to about 160F, remove from heat, stir in lme and dme, resume heating to boil
- Follow hop schedule for the 1 hour boil, waiting until the wort is 185F to add the whirlpool hops after the boil
- Cool to 75F and pitch yeast
- Allow 1 week to 10 days at cool room tempurature to ferment.
- After 1 week-10 days, check gravity. If its at 1.010 or so, great. Let it sit until it looks pretty clear, removing the yeast in desired by moving the beer to secondary. This strain flocculates pretty well, so you'll know it's good and done when the beer is nice and clear.
- Package how you like and enjoy with some apples and cheese!
All Grain Ingredients:
- Replace LME and DME with 10.5 Lbs of Belgian Pilsen Malt
All Grain Instructions:
- Heat strike water to 165F or so and mash with 4.7 gal of water at 152 for 45 min
- sparge with 170F water up to desired boil volume, adjusting to allow for an extra 15-30 min of boil before adding the 60 min Magnum addition
- Add yeast nutrient and whirflock @ 15
- Otherwise, keep with the rest of the extract instructions
Volume in US Gallons:
Official HBX Recipe: