#251 Golden van de Keijser

Tillbaks till gamla beprövade tekniker. Max 2 kilo malt och resten DME och annat färdigmältat. Nu ska vi se om jag kan få till en bra Golden. Inte bestämt om det blir på fat eller flaska.

pink

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 L 60 min 19.2 5.89 1.092 1.016 10
Actuals 1.092 1.016

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Belgian Golden Strong Ale 18 D 1.07 - 1.095 1.005 - 1.016 22 - 35 3 - 6 0 - 0 7.5 - 10.5 %

Fermentables

Name Amount %
Extra Light Dry Malt Extract (DME) 1.5 kg 39.5
Maris Otter Pale 1.38 kg 36.34
Belgian Candi Syrup - Simplicity 454 g 11.96
Belgian Candi Sugar - Clear/Blond (0L) 300 g 7.9
German - Carapils 163 g 4.29

Hops

Name Amount Time Use Form Alpha %
Spalter Select 14 g 60 min Boil Pellet 5.7
Hersbrucker 14 g 30 min Boil Pellet 3
Saaz 20 g 15 min Boil Pellet 3.2

Miscs

Name Amount Time Use Type
Gypsym 1 g 60 min Mash Water Agent
Lactic acid 1 g 60 min Mash Water Agent
Table Salt 1 g 60 min Mash Water Agent
Protafloc 0.5 g 15 min Boil Fining
Jästnäring 1 g 10 min Boil Other
Meleguetapeppar 4 g 5 min Boil Herb
Coriander seed 10 g 5 min Boil Spice
Pomerans 16 g 5 min Boil Spice
Clarity Ferm 5 g 14 days Primary Fining
Vit Sirap 55 g 14 days Bottling Other

Yeast

Name Lab Attenuation Temperature
Belgian Golden Ale Yeast WLP570 (WLP570) White Labs 76% 20°C - 23.89°C

Mash

Step Temperature Time
Beta-amylase 65°C 45 min
Alpha-amylase 70°C 25 min
Mash-out 77°C 10 min

Fermentation

Step Time Temperature
Aging 0 days 0°C

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