Golden Mengen

All Grain Recipe

Submitted By: BitterPUNK (Shared)
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Brewer: David Vargas
Batch Size: 5.00 galStyle: Belgian Golden Strong Ale (18D)
Boil Size: 5.70 galStyle Guide: BJCP 2008
Color: 5.6 SRMEquipment: My Equipment
Bitterness: 31.3 IBUsBoil Time: 90 min
Est OG: 1.076 (18.3° P)Mash Profile: Medium Body Infusion @ 151*F
Est FG: 1.008 SG (2.0° P)Fermentation: 3 Stage Ale Primary 7, Secondary 21
ABV: 9.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs Pilsner (2 Row) Bel (1.6 SRM) Grain 1
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2
8.00 oz Aromatic Malt (19.0 SRM) Grain 3
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 4
1.25 oz Styrian Goldings [3.8%] - Boil 90 min Hops 5
1 lbs 4.00 oz Cane (Beet) Sugar [Boil for 90 min] (0.0 SRM) Sugar 6
0.50 oz Styrian Goldings [3.8%] - Boil 30 min Hops 7
0.50 tsp Irish Moss (Boil 15 min) Misc 8
1.25 oz Saaz [4.9%] - Boil 15 min Hops 9
2 pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast 10

Taste Notes

It was very good but a little too sweet, I cut back the Cane Sugar on this updated recipe. It was served at the SoCal Homebrewers Festival 2012 & well received!

Notes

Water: Mash - 3.3 Gallons @ 164*F (Treated Water = Belgium) Sparge - 5.3 Gallons @ 170*F (Carbon Filtered/Non-treated) Primary Fermenter 7 Days @ 68*F - Add fresh yeast into secondary Secondary Fermenter 21 Days @ 68*F Cold Condition @ 35*F for 4 weeks Follow Carbonation & Aging requirements above. If bottling, a fresh vial of yeast should be added before bottling to reach carbonation. (Mengen = The Dutch word for mix or blend) Originally this Belgian Ale was split at fermentation & 2 different yeasts were used. I blended the 2 after fermentation 50/50. www.CrudeBrewCrew.com