Belgian Strong Ale

I’m trying to clean off my desk before my upcoming travels, get myself as organized as possible instead of this mass of papers, books, and other junk that I call my life. In the midst of one pile I found the scribbled notes of a recipe for a Belgian golden ale that I had not posted here. Since I use this blog as a kind of recipe book for me as much or more than any of my readers, I thought I should jot it down before I leave (and I guess it’s either an appropriate style since we’ll be flying into Brussels on our way to Africa, or perhaps oddly inappropriate since we’ll be flying into Rwanda).  Anyway, here goes:

Grain:
– .25 lbs Dingeman’s Caramel Pils
– .25 lbs Dingeman’s BiscuitGambrinus
steeped  20 minutes in 1 gallon 170 degree water. Sparged with a gallon room temp water.

Boil:
– 7 lbs Pilsen malt syrup
– 2 lbs clear belgian candi sugar
– 1 oz Czech Saaz hops, 3.9% (60 min)
– 1 oz Tettnang hops, 4.9% (60 min)
– 1/2 oz Czech Saaz, 3.9% (30 min)
– 1/2 oz Hersbrucker, 2.4% (30 min)
– 1/2 oz Hersbrucker, 2.4% (10 min)
– 1 oz Czech Saaz, 3.9% (1 min)
– 1 Tbsp Irish moss (15 min)
– 1 cup malto dextrin (15 min)

Yeast:
– Wyeast 1388 Belgian Strong Ale.
– 1 oz calcium carbonate for yeast, aerated well.

OG: 1.079

This is another one that can use some aging so it will sit until well after I’m back, hopefully ready for a summer party. See ya then!

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