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Liquid Gold
Ive listed a low color for dark candi sugar as it doesnt ever seem to give me the 275L that is advertised. If you are using belgian rock candi sugar, use the dark variety, but if you are using the dark candi syrup, reduce it to 1-2 ounces and make up the rest with amber candi sugar.
| Brewer: | Randy | Email: | malcolm777b@hotmail.com | |||||
| Beer: | Liquid Gold | Style: | Belgian Pale Ale | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 24 IBU | |||||
| OG: | 1.050 | FG: | 1.010 | |||||
| Alcohol: | 5.2% v/v (4.1% w/w) | |||||||
| Water: | Use soft water. No salts are necessary as the acid malt will drop the pH. Adjust sparge water to under a pH of slightly under 6 with lactic acid. | |||||||
| Grain: | 8 oz. Acid Malt 7 lb. Belgian Pilsner 4 oz. Belgian CaraMunich 8 oz. Raw wheat |
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| Mash: | 75% efficiency | |||||||
| Mash in, single infusion at 150F with all grains except for the acid malt. Add the acid malt to the mash at 20 minutes and continue to mash until complete conversion is achieved. | ||||||||
| Boil: | 60 minutes | SG 1.038 | 6.5 gallons | |||||
| 8 oz. Belgian candi sugar (dark) (add 15 minutes before knockoff) .5 oz. Coriander (add 2 minutes before knockoff) .5 oz. Sweet Orange Peel (add 5 minutes before knockoff) |
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| Add irish moss powder at 10 minutes before knockoff. | ||||||||
| Hops: | .75 oz. Perle (8% AA, 60 min.) .5 oz. Saaz (3.75% AA, 2 min.) |
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| Yeast: | Wyeast 1214 Belgian Abbey Ale yeast. This beer has a low OG, so yeast starter is not crucial. Ferment at 77F to bring out the esters which blend great with the corriander, sweet orange peel, and saaz hops. | |||||||
| Carbonation: | 2.4 volumes | Keg: 14.7 psi @ 47°F | ||||||
| Tasting: | Probably the finest beer Ive made to date. This tastes like something straight from a trappist monastary. | |||||||
Recipe posted 02/26/07.
