Andrew (Belgian Golden) 
All Grain Recipe
Submitted By: danedelman (Shared)
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| Brewer: Dan Edelman | |
| Batch Size: 10.00 gal | Style: Belgian Golden Strong Ale (18D) |
| Boil Size: 13.13 gal | Style Guide: BJCP 2008 |
| Color: 4.9 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 25.1 IBUs | Boil Time: 90 min |
| Est OG: 1.102 (24.1° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.028 SG (7.0° P) | Fermentation: Ale, Two Stage |
| ABV: 10.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 30 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 4 lbs |
Candi Sugar, Clear [Boil] (0.5 SRM) |
Sugar |
2 |
| 5.00 oz |
Saaz [4.0%] - Boil 60 min |
Hops |
3 |
| 2.0 pkgs |
East Coast Yeast Belgian Abbaye (East Coast Yeast #) |
Yeast |
4 |
Notes
Ferment at 62 F each day raise 2 degrees until 84F over the course of 11 days and hold that temp for 1-2 weeks. As Krausen begins to fall add 1 lb of belgian clear candied sugar. After primary transfer to secondary and then bottle/keg.
2nd time-started at 68 degrees instead as basement temp is that. Add 1 lb candi sugar when krauzen is done. raise to 84 in a few days.
Next time up the candi sugar content to 2 or 3 lbs.
Brewed with Fred 6/20/13- 15 gallon batch. lost some wort on the floor. Pretty basic brew other than the volume. Wort chiller worked well. Pitched at 80 degrees.This Recipe Has Not Been Rated
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