David Barber’s Belgian Golden Strong Ale

1st place winner at War of the Worts 2007

 

All Grain

Recipe Specifics:

 

Batch Size (Gal): 5.50

Wort Size (Gal): 5.50

Total Grain (Lbs): 15.8

Anticipated OG: 1.086

Brewhouse Efficiency: 75 %

Wort Boil Time: 90 Minutes

 

 Malts:

13.00 lbs.  Belgian Pilsener

  0.40 lbs.  Cara-Pils malt

  0.40 lbs.  Munich Malt

 

Hops:

1.00 oz. Styrian Goldings Pellet 5% alpha (60 min.)

0..50 oz. Czech Saaz Whole 3.4% alpha (60 min.)

0.25 oz. Styrian Goldings Pellet 5% alpha (30 min.)

0..50 oz. Czech Saaz Whole 3.4% alpha (30 min.)

 

Extras:

2.00 lbs.  Cane Sugar (30 min.)

1 tsp. irish moss (15 min.)

1 tsp yeast nutrients (15 min.)

 

Yeast:

White Labs WLP550 Belgian Ale (start fermentation @ 66 and let it climb into the high 70s)

 

Mash Schedule

Single step infusion: 149 degrees for 60 minutes


 

   
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