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All That Glitters Is Golden Ale
Belgian Golden Strong Ale
BJCP 2008 – 18D
OG
1.080
FG
1.010
SRM
3.8
ABV
9.2%
IBU
31.7
Batch #
2009-05
Batch Size
10.00
gal
Brew Date
February 8, 2009
BU/GU
0.4
ABW
7.3%
Kcal
259
12 oz
Real Extract
5.6° P
Attenuation
86.5%
apparent
71%
real
Fermentables
Belgian Plisen Malt
21.00
lbs
|
77.8%
Type
Grain
Origin
Belgium
Color
1.5 SRM
PPG
44.0
Info
Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
77.8%
German Light Munich Malt
1.00
lbs
|
3.7%
Type
Grain
Origin
Germany
Color
5.0-6.0 SRM
PPG
30.0
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
3.7%
German Wheat Malt Light
1.00
lbs
|
3.7%
Type
Grain
Origin
Germany
Color
1.5-2.0 SRM
PPG
47.0
Info
Typical top fermented aroma; for wheat beers.
3.7%
Sucrose (Table Sugar)
4.00
lbs
|
14.8%
PPG
46.0
14.8%
Hops
1.25 oz
Centennial
6.7%
90 min
Boil
1.75 oz
Centennial
6.7%
30 min
Boil
1.00 oz
Saaz
5.8%
1 min
Boil
Yeasts
1 pkg
Abbey Ale
WLP530
White Labs
Mash Profile
Infusion
Ideal Grain Temp
60°F
Ideal Tun Temp
60°F
Ideal Sparge Temp
170°F
Ideal PH
5.20
Mash Steps
Step 1
Infusion
60 min
152°F
Step 2
Sparge
20 min
170°F
Fermentation and Aging
7 days
Primary
75°F
14 days
Secondary
75°F
45 days
Age
55°F
General Info
Sugar used in this brew was 4 pounds of organic evaporated cane juice.
Procedure
Single infusion mash at 151° for 60 minutes.
Add hops according to schedule.
Add sugar in the last 15 minutes along with Irish Moss.
Cool to fermentation temperature.
Ferment for in primary at 72° for seven days. Secondary ferment for at least seven days. Age for at least 45 days.
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