All Grain Recipe
Submitted By: bcp (Shared)
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|Brewer: Cerberus Ales & Lagers|| |
|Batch Size: 6.08 gal||Style: Belgian Golden Strong Ale (18D)|
|Boil Size: 7.87 gal||Style Guide: BJCP 2008|
|Color: 3.4 SRM||Equipment: 1. Birko urn BIAB (40 litre)|
|Bitterness: 34.0 IBUs||Boil Time: 60 min|
|Est OG: 1.074 (17.9° P)||Mash Profile: My Mash|
|Est FG: 1.010 SG (2.5° P)||Fermentation: My Aging Profile|
|ABV: 8.4%||Taste Rating: 40.0|
|13 lbs 3.64 oz
||Pilsner (Weyermann) (1.7 SRM)
|2 lbs 3.27 oz
||Cane (Beet) Sugar (0.0 SRM)
||Saaz [4.0%] - Boil 90 min
||Whirlfloc Tablet (Boil 15 min)
||Saaz [4.0%] - Steep 0 min
||Belgian Strong Ale (Wyeast Labs #1388)
Taste Notes10th in Vic state championships, but I'd only just bottled it. After 2 months SUPERB.
Side by side tasting night with Duvel - everyone picked this - but in fairness the handling of the Duvel after the brewery might have been suspect.
NotesImportant not to add the sugars to the mash or the yeast will prefer the simple sugars and you won't get that really dry Belgian characteristics. Allow the first fermentation to die down, then add the sugars in batches - just when you thought the yeast were asleep they'll have a complete uprising. Start the ferment at 17-18, but let it rise naturally after the first 2 days up to 23-24. Those higher alcohols will bring out the aroma.