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Black Lab Belgian Golden Ale
This is my third brew of the Belgian style. It is adapted from a few different recipes and has some additions that are my own.
| Brewer: | Bully Brewing | Email: | - | |||||
| Beer: | Black Lab Belgian Golden Ale | Style: | Belgian Strong Ale | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 25 IBU | |||||
| OG: | 1.084 | FG: | 1.017 | |||||
| Alcohol: | 8.6% v/v (6.8% w/w) | |||||||
| Water: | Use bottled spring water. You will need around 6 gallons. | |||||||
| Grain: | 3 lb. 4 oz. Belgian Pilsner 3 oz. Belgian aromatic 8 oz. Belgian CaraVienne |
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| Mash: | 75% efficiency | |||||||
| ° Brought 2 gallons of water up to 170 degrees and threw in all of the grains. ° Let them steep for 90 minutes bin a grain bag etween 150-160 (shooting for 150 in general). Agitate grains every 5 minutes. ° Sparged with 1 gallon of 170 degree water. |
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| Boil: | 60 minutes | SG 1.140 | 3 gallons | |||||
| 4 lb. Light dry malt extract 1 lb. Belgian candi sugar 2.3 lb. Corn sugar |
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| Brought the wort to a boil, and then off heat added in the dry malt extract, 3 ounces of Fuggles Hops, the pound of candy sugar and POUND OF CORN SUGAR (The other 1lb. of corn sugar will be added to the secondary fermenter, and 4.27 oz added for priming). Returned the wort to the stove and brought it back to a boil. Let it boil for 45 minutes and then added .5 oz Fuggles, 1 oz. Czech Saaz, and 1 tsp Irish moss, 1 oz. lime zest, and 1 oz. sweet orange flavorings. With 3 minutes remaining in the boil add .5 oz. Fuggle for aroma. | ||||||||
| Hops: | 3 oz. Fuggles (4.0% AA, 60 min.) 1 oz. Saaz (3.5% AA, 15 min.) .5 oz. Fuggles (4.0% AA, 15 min.) .5 oz. Fuggles (aroma) |
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| Yeast: | Made a yeast starter by boiling 1 qt. of water and ¼ lb of dry malt extract (SG ~ 1.040 -1.045). Cooled to 70 degrees and pitched the yeast. Allowed this to rest/ferment for 24 hours. | |||||||
| Log: | Ferment at 70 - 75 degrees F. Transfer to secondary after fermentaion slows to 1 bubble per minute in the airlock. Secondary Fermentation: Boil 1 lb. of corn sugar in a pint of water and add this to the secondary fermentation vessel (5 gallon carboy). Then transfer the wort/beer to the carboy. Ferment for 10 days in secondary. Tertiary: Rack to new carboy for 2 weeks. |
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| Carbonation: | 2.4 volumes | Corn Sugar: 4.27 oz. for 5 gallons @ 72°F | ||||||
| Boil 4.27 oz. corn sugar in 1 cup of water, add to bottling bucket. Allow to bottle condition for 6-8 weeks. | ||||||||
Recipe posted 02/01/07.
