The following beer recipe is featured in the September/October 2018 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Jack Price of Milford, DE, member of the Delmarva United Homebrewers, won a gold metal in Category 22: Strong Belgian Ale during the 2018 National Homebrew Competition Final Round in Portland, OR. Price's Belgian golden strong ale was chosen as the best among 351 entries in the category.
The following beer recipe is featured in the September/October 2018 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Jack Price of Milford, DE, member of the Delmarva United Homebrewers, won a gold metal in Category 22: Strong Belgian Ale during the 2018 National Homebrew Competition Final Round in Portland, OR. Price's Belgian golden strong ale was chosen as the best among 351 entries in the category.
Ingredients:
- MALTS
- 15 lb. (6.8 kg) 1.1° L Belgian Pilsner malt
- 3 lb. (1.36 kg) 2° L German Pilsner malt
- 4 oz. (113 g) acidulated malt
- 2.4 oz. (68 g) Styrian Goldings, 4.5% a.a. @ 65 min
- 2 oz. (57 g) Saaz, 3.5% a.a. @ 15 min
- WATER
- 3.8 g/7 gal. mash water salt (NaCl)
- 0.83 g/7 gal. mash water Epsom salt
- 1.0 tsp/7 gal. mash water gypsum
- 5.0 mL lactic acid to mash to achieve pH 5.2
- 3.2 mL lactic acid to sparge water (filtered tap water adjusted to Antwerp, Belgium profile)
- OTHER FERMENTABLES
- 2 lb. (0.9 kg) corn sugar in boil
- 1.5 lb. (0.68 kg) corn sugar primary
- 5 oz. (142 g) corn sugar to prime
- ADDITIONAL INGREDIENTS
- 1 tab Whirlfloc @ 10 min
- 1 tsp. (5 g) yeast nutrient
- YEAST
- 2 packs White Labs WLP570 Belgian Golden Ale, 1.6 L starter
- 0.25 tsp. (1.2 g) Lallemand CBC-1 yeast (at bottling)
Specifications:
Yield: 9 US gallons (34.1 L)
Original Gravity: 1.066 (16.25° P)
Final Gravity: 1.007 (1.75° P)
ABV: 7.80%
IBU: 32
SRM: 2.8
Directions:
Add salt adjustments to mash to achieve Belgian water profile. Mash in at 147°F (64°C) and hold for 60 minutes. Water-to-grain ratio should be 1.25 qt./lb. (2.5 L/kg) Heat mash to 151°F (66°C) and hold for 30 minutes. Vorlauf for 10 to 15 minutes and mash out at 168°F (76°C) for 10 minutes. Fly sparge over 30 minutes. Boil 90 minutes. Start fermentation at 64°F (18°C) and increase one degree per day, ending at 78°F (26°C). On day three, boil 1.5 lb. (0.68 kg) of dextrose with enough water to make simple syrup, cool, and add to fermenter. After primary fermentation, rack to secondar, cold crash, and hold at 32°F (0°C) for 21 days. Carbonate to 3.5 vol. (7 g/L).
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