Belgian Golden Ale
Belgian Golden Ale
Medium strength Belgian style golden ale. Light and crisp for evening summer drinking. Hopped with French Elixir hops to provide additional subtle orange flavor.
Ingredients
Malts
7 lbs Franco Belges Pilsner Malt
5 lbs Vienna Malt
1 lb Munich Malt
1 lb Carafoam Malt
Hops
1.35 oz Hallertau Middelfruh Hops (4.5% AA)
0.75 oz Elixir Hops (5.1% AA)
Yeast
WLP550 Belgian Ale Yeast Cake
Other
1 lb Candi Sugar (0°L)
15 drops FermCap
0.5 tsp Yeast Nutrient
1 tablet Whilfloc
1 Campden Tablet (water additive)
Brewing Instructions
1. Heat 5.7 gallons of strike water to 161°F
2. Add 5.7 gallons of water to the mash tun
3. Add all grains to mash tun and confirm temperature of ~153°F
4. Steep grains for 60 minutes
5. While steeping, heat 3.6 gallons of water to 170°F for lautering
6. Extract first runnings into boil kettle
7. Add 3.6 gallons water and vorlauf
8. Extract second runnings into boil kettle
9. Total wort volume should be 7.36 gallons (7.3 actual)
10. Bring water to a boil and wait for the hot break
11. Begin boil
12. At 0 minutes add 15 drops FermCap to reduce foaming
13. At 0 minutes, add 0.75 oz Hallertau Middelfrüh hops
14. At 40 minutes, add 0.75 oz Elixir hops
15. At 40 minutes, add 1 lb candi syrup
16. At 50 minutes, add one tablet Whirlfloc
17. At 50 minutes, add 1/2 tsp of yeast nutrient
18. At 50 minutes, add 0.6 oz Hallertau Middelfrüh hops
19. At 60 minutes, chill the wort to approx. 68°F
20. Aerate with pure oxygen for 1 minute
21. Move to the primary fermenter (5.75 gal actual)
22. Pitch yeast
23. Ferment at 67°F for 7 days
24. Ferment at 72°F for 2 days
25. Ferment at 65°F for 2 days
26. Cold crash to 36°F for 7 days
27. Package and carbonate
Yeast Starter
1. Add 3L of water to Ehrlenmeyer Flask
2. Add 6 oz Extra Light Dry Malt Extract
3. Begin boil
4. Add 2 drops FermCap to reduce foaming as needed
5. At 10 minutes, chill wort to 72°F
6. Add stir bar to wort
7. Pitch yeast
8. Place on stir plate
9. Allow yeast to multiply for 24 hours
10. Chill to 36°F for 18 hours