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 flass or two and you'll love it. Flavor profile very similar to Chimay with an excellent finish.
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
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
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).
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
60 min. 1/2 oz Fuggles 4.75AAU
20 min. add Wort Chiller
2 min. add 1oz santium 6AAU
Finishing UpTurn 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.
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
O.G.~ 1.090
F.G.~ 1.023
ABV.~ 8.8%
IBU ~ 8.5IBU
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