\\
TEXAS SWEET ALE
TEXAS SWEET ALE
Style: almost a Belgian Strong Golden Ale
This is a sweet beer with a complex character imparted primarily by the special yeast used. Kick back and down a goblet or two and you'll love it. Flavor profile very similar to Chimay with an excellent finish. |
INGREDIENTS IN NO PARTICULAR ORDER Amount Ingredient |
11 LB Light Liquid Malt Extract (Should use one that leaves a little sweet behind after fermentation) |
1 LB Clear Belgian Candi Sugar |
1 LB Crystal Malt (15L) |
6 oz Light Dry Malt Extract for starter |
1 vial White Labs Belgian Abbey Ale Yeast WLP530 |
1/2 oz 4.75AAU Fuggles Hop Pellets |
1 oz 6 AAU Santium Hop Pellets |
4.5 oz Corn Sugar for bottling |
| YEAST STARTER |
1. 2oz Light DME 500mL H2O Boil DME and H2O for 10min Cover and let cool to 70of Pour starter wort into starter jar Add solid stopper and shake vigorously for 8-10min Add yeast and airlock jar |
2. 4oz. Light DME 250mL H2O Boil DME and H2O for 10min Cover and let cool to room temp Pour starter wort into sanitized jar Shake vigorously for 8-10min. Add starter wort to starter Add solid stopper and shake vigorously for 8-10min Add yeast and airlock jar * Complete the first step then just after full krausen (5-8hrs) or so complete the second step. * After full krausen has been reached on the second step it is ready to pitch to the 5gal of high gravity wort within (8hrs). |
| BREWING RECIPE |
Boil 2 Gallons water for 20 minutes, cover and let it cool to room temp- Set aside and keep covered Add 4 Gallons water to 30-Qt Brew pot Heat Water to 150of Steep 1 lb. Crystal Malt (15L) for 15min. at 150oF Remove Crystal malt and raise heat to full boil Turn off heat; add 11lb. Light LME; add 1lb. Clear Belgian Candi Sugar Turn on heat and return to full boil; Be careful about boil over Skim off hot break if you want but not after you add hops |
| HOP SCHEDULE |
60 min. 1/2 oz Fuggles 4.75AAU 20 min. add Wort Chiller 2 min. add 1oz santium 6AAU |
| FINISHING UP |
Turn off heat Cool Quickly to 70-75of Pour vigorously into fermenter Top off to 5 gal. With boiled water from 1st step Aerate for 20min Pitch Yeast Slurry White Labs Belgian Abbey Ale Yeast #WLP530 Airlock the fermenter if it is at least an 8 gallon primary otherwise blow off into a bucket or jug Keep temp of fermentation 65-75of *I use two stage fermentation, mainly for clarification. This beer makes a whole heck of a lot of yeast and much of it will not flocculate until the beer is bottled and refrigerated. I got an extremely active fermentation that started within 2hrs of pitching the yeast, and foamed like a rabid hyena. This was my second beer to brew and turned out very well. I will brew this beer again and wouldn't change a thing for my own taste. If you brew it and think it is too sweet add another 1/2 to 1 oz of fuggles this will bring your bitterness up to about 15-20 IBU. |
| BOTTLING |
Boil up your bottling sugar Mix it in to your wort Now bottle and let condition for 2 weeks Refrigerate and enjoy....Should age well so save a bottle or two |
| BEER STATS |
O.G.~ 1.090 F.G.~ 1.023 ABV.~ 8.8% IBU ~ 8.5IBU |
| Learn How to Brew Your Own Beer |
FREE hit counter
and Internet traffic statistics from freestats.com