BeerSmith™ Recipe Cloud

Notes

at least a 2 L yeast starter required. For this recipe we decided to split the batch into two 5 gallon batches, and pitch a unique yeast in each. Hops: Styrian Goldings can be used in place of Styrian Celeia also. It is recommended to bottle condition this beer as well. Alternative yeast options: White Labs WLP530 ABBEY ALE YEAST WLP570 BELGIAN GOLDEN ALE Wyeast 1214 Belgian ale yeast 3787 Trappist High Gravity Omega OYL-028 Belgian Ale W Recipe 1: Add 1/4 lb (4 oz) of honey and 3.25 lbs (52 oz) sugar to the boil at 30 minutes from flameout. Add the remaining 1/4 lb (4 oz) honey and 1/4 lb (4 oz) table sugar at 5 minutes from flameout. Ferment one week at 70°F (21°C) in primary, followed by two weeks at 64°F (18°C) in secondary. Use fresh, pink grapefruit, membranes removed, and add to primary at 60 hours along with the 8 ounces of light brown sugar. Carbonate to 2.15 volumes of CO2. (this value was applied for a 5 gallon batch) Recipe 2: Directions Conduct a protein rest at 122° F (50° C) for 30 minutes, then raise temperature to 147° F (64° C) and hold for 90 minutes. Mash out at 160° F (71° C) for 15 minutes Primary Fermentation: 9 days at 66-72°F (19-22°C) in glass Secondary Fermentation: 19 days at 70-72°F (21- 22 °C) in glass