Beer Recipe of the Week: Belgian Golden Strong Ale

This recipe was located in the Zymurgy November/December edition 2009 (page 16)

Extract Recipe

Ingredients for 5.5 gallons (21 L)

6.6 lb (3 kg)	Light Liquid Malt Extract
1.5 lb (.68 kg)	Light Dry Malt Extract
3 lb (1.36 kg)	Cane Sugar
1.25 oz (35 g)	Styrian Golding hops, 5.25% alpha acid (90 min)
.75 oz (21 g)	Styrian Golding hops, 5.25% alpha acid (30 min)
2 oz (56 g)	Czech Saaz hops, 3.5% alpha acid (0 min)
*3 packets	Wyeast 1388 Belgion Strong Ale

* or make a starter, visit the Homebrewopedia to learn how to make a yeast starter. Give it a shot!

Statistics

Original Specific Gravity: 1.080
Final Specific Gravity: 1.007
IBU: 29
ABV: 9.4%
Boil Time: 90 minutes

Directions

Heat 2.8 gallons (10.6 L) of cool water to 150° F (65° C). Stir in malt extract and sugar, and then bring to a boil. Add the first hops and boil the wort for 60 minutes. Add the second hops and continue to boil for 30 minutes. Add the third hops and turn off the heat. Chill the wort and top off with enough pre-boiled cold water to make 5.5 gallons (21 L). Aerate well and when the temperature drops to 64° F (17° C), pitch the yeast (use three packages or make a starter). Begin the fermentation at 64° F (18° C) and allow it to warm up slowly to 80° F (27° C) over the duration of one week. When fermentation is complete, bottle the beer and prime for 4 volumes of CO₂. Allow the bottles to carbonate at 70° F (21° C) for 2 to 4 weeks. Serve at 45-50° F (7-10° C).

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