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Belgian Golden Ale BB
Belgian Golden Strong Ale • All Grain • 18.93 L
Dennis Hulme
September 2, 2015 09:32pm
0.0/5.0 0 ratings
Ingredients (All Grain, 18.93 L)
- 2 kg
Pilsen 2RS Malt;Castle Malting
Pilsen 2RS Malt;Castle Malting
Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.
- 1 kg
Munich Wheat Malt;Castle Malting
Munich Wheat Malt;Castle Malting
Features: Very special Belgian Wheat malt of Münich type. Kilned at up to 100-105°C. Usage: Dark wheat beer styles, weizenbocks, stouts or in smaller proportions to add body and head retention to other dark ales. Characteristics: Not particularly dark in colour but richer in flavour than the standard Wheat malt. You will have a slimmer, more sparkling beer with a typical Ale aroma.
- 1 kg
Vienna 2RS Malt;Castle Malting
Vienna 2RS Malt;Castle Malting
Features: Belgian Vienna base malt. Lightly kilned at up to 85-90°C with shorter "cure" duration. Usage: All beer styles, Vienna lager. To enhance colour and aroma of light beers Characteristics: Imparts a maltier and a more grainy flavour than Pilsen malt and adds subtle aromas of caramel and toffee. Vienna malt is kilned at slightly higher temperatures than Pilsen malt. As a result Vienna malt gives a deeper golden colour to the beer increasing at the same time body and fullness. Due to the higher kilning temperature, the enzyme activity of Vienna Malt is slightly lower than that of Pilsen malt. However, the enzymes are sufficient to support the addition of high amounts of specialty malts.
- 0.2 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1.3 kg
Invert Sugar
Invert Sugar
Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.
- 20 g
Comet -9.5 AA% pellets; boiled 60 min
Comet
Very bitter, use sparingly or with other hops
-
FermentisS-33Safbrew S-33
FermentisS-33Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 18 -Belgian Strong Ale
Subcategory: D -Belgian Golden Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.072 | 1.070 -1.095 |  |
| Terminal Gravity: | 1.016 | 1.005 -1.016 | |
| Color: | 5.8 SRM | 3 -6 | |
| Alcohol: | 7.4% ABV | 7.5% -10.5% | |
| Bitterness: | 31.8 IBU | 22 -35 | |
Discussion
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