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Submitted By: Clovevalley (Shared)Members can download and share recipes
| Brewer: Ray Sykes | |
| Batch Size: 10.00 gal | Style: Belgian Strong Golden Ale (18C) |
| Boil Size: 12.13 gal | Style Guide: BJCP 1999 |
| Color: 4.2 SRM | Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal) |
| Bitterness: 35.2 IBUs | Boil Time: 60 min |
| Est OG: 1.042 (10.5° P) | |
| Est FG: 0.997 SG (-0.9° P) | Fermentation: My Aging Profile |
| ABV: 6.0% | Taste Rating: 35.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 23 lbs 10.14 oz | Pale Malt (2 Row) US (2.0 SRM) | Grain | 1 |
| 1.02 oz | Hallertauer Mittelfrueh [3.0%] - First Wort | Hops | 2 |
| 6 lbs 6.21 oz | Cane (Beet) Sugar (0.0 SRM) | Sugar | 3 |
| 1.02 oz | Horizon [12.0%] - Boil 60 min | Hops | 4 |
| 1.00 items | Whirlfloc Tablet (Boil 15 min) | Misc | 5 |
| 1.02 oz | Saaz [4.0%] - Boil 15 min | Hops | 6 |
| 1.0 pkgs | Belgian Strong Ale (Wyeast Labs #1388) | Yeast | 7 |