Stoneloose Finest BrewBlog > Opskrifter > Klosterøl [Belgian Golden Strong Ale]

Style:

Belgian Golden Strong Ale — BJCP Style Information

Category:	Belgian Strong Ale
Number:	18D

A golden, complex, effervescent, strong Belgian-style ale.

Commercial Examples: Duvel, Russian River Damnation, Hapkin, Lucifer, Brigand, Judas, Delirium Tremens, Dulle Teve, Piraat, Great Divide Hades, Avery Salvation, North Coast Pranqster, Unibroue Eau Benite, AleSmith Horny Devil.

Contributor:

Gert Trier Larsen

Yield:

23 liters

Color (EBC/SRM):

12.1/6.1

Bitterness (Calc):

19.8 IBU (Rager)

BU/GU:

0.33

Calories:

197 (12 ounces)

ABV:

6.3%

ABW:

4.9%

OG:	1.060
OG (Plato):	14.74° P
FG:	1.013
FG (Plato):	3.32° P
Real Extract:	5.38° P
App. Atten.:	77.5%
Real Atten.:	63.5%

Method:	All Grain
Source:	Den store bog om håndbryg

Enter desired final yield (volume):

liters

4.50 kilograms

Belgian Plisen Malt

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.

75% of grist

1.00 kilograms

Vienna Malt

Color (L):	4 °L
Info/Use:	Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.

16.7% of grist

0.50 kilograms

Belgian Biscuit Malt

Color (L):	23-25 °L
Info/Use:	Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

8.3% of grist

6.00 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	23 litres
Evaporation Rate:	5.6 litres per hour
Boil Time:	75 minutes
Runoff Volume Needed:	31 litres	23 litres (final boil volume) ÷ 0.96 (cooling) + 7 litres (boil evaporation)
Grain Amount:	6.0 kilograms
Grain Absorbtion:	10.6 litres
Total Water Needed:	45.4 litres	31 litres (runoff) + 10.6 litres (grain absorbtion) + 3.8 litres (equip. loss)
Mash Water Needed:	15 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	30.4 litres	45.4 litres (total water) – 15 litres (mash water)

)

100% of grist

0.5

Protafloc @ 60 minutes

21.00 grams

Perle

Region:	Germany, United States
AAU Range:	7 - 9%
Notes:	Pleasant aroma, slightly spicy, almost minty bittering hop.
Typical Use:	Bittering.
Substitution:	Hallertauer Mittelfrueh, NZ Hallertau Aroma
Example:	Lager, Pale Ale, Porter; Sierra Nevada Pale Ale, Summerfest, and Pale Bock

Leaf @ 0 minutes
Type: Bittering
Use: Boil

21.00 grams

Styrian Golding

Region:	Yugoslavia, United States
AAU Range:	4 - 7%
Notes:	Similar to Fuggles.
Typical Use:	Bittering, finishing, dry hopping.
Substitution:	Fuggles, Willamette
Example:	All English-style Ale, ESB, Bitter, Lager; Ind Coope's Burton Ale, Timothy Taylor's Landlord; English style ale

Leaf @ 70 minutes
Type: Bittering and Aroma
Use: Boil

42.00 grams

Total Hop Weight

Total Boil Time:	75 minutes

Total Boil Time:

75 minutes

Name:	Belgian Ale
Manufacturer:	Wyeast
Product ID:	1214
Type:	Ale
Flocculation:	Medium
Attenuation:	74%
Temperature Range:	14–20°C
Amount:	12 gr

Start med 15 l i bryggeren. Mæsketid 1 time ved 65 grader. Udmæskning til 27 l ved 75 til 78 grader. Kogetid 1 time 15 minutter. Perle humlen puttes i ved kognings start. Protafloc puttes i 15 minutter før endt kogning. Styrian Golding humlen puttes i 5 minutter før endt kogning. Modnes i 6 uger.

Start med 15 l i bryggeren.

Mæsketid 1 time ved 65 grader.

Udmæskning til 27 l ved 75 til 78 grader.

Kogetid 1 time 15 minutter.

Perle humlen puttes i ved kognings start.

Protafloc puttes i 15 minutter før endt kogning.

Styrian Golding humlen puttes i 5 minutter før endt kogning.

Modnes i 6 uger.

Primary:	7 days @ 22° C
Tertiary:	14 days @ 22° C
Lager:	42 days @ 12° C

Beskrivelse: Tidligere bryggede hvert kloster i Belgien deres egen særlige øl. Denne version har en kompleks maltet smag med krydrede noter. Kilde: Den store bog om håndbryg, side 153.

Beskrivelse:

Tidligere bryggede hvert kloster i Belgien deres egen særlige øl. Denne version har en kompleks maltet smag med krydrede noter.

Kilde:

Den store bog om håndbryg, side 153.

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