Codename : Westfort Belgian Gold Ale

Using up the Pilsner malt and the Saaz hops, I am completing the tandem of Belgian style ales, in the case a golden strong ale. A little about the history of the beer,

Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers.

https://www.bjcp.org/style/2021/25/25C/belgian-golden-strong-ale

Ingredients

  • 2 lb 2 oz Pilsner malt (2L)
  • 2 oz Light Munich Malt (6.9L)
  • 2 oz Acidulated malt (2L) (see brew notes)
  • 1/4 Campden tablet in strike water (optional)
  • 0.20 oz Saaz hops at 50 minutes
  • 10 oz white sugar at 20 minutes
  • 0.20 oz Saaz hops at 15 minutes
  • 1/2 tsp Irish Moss (optional) at 15 minutes
  • 1/4 tsp yeast nutrient (optional) at 15 minutes
  • 5 ml Belgian Abbaye ale yeast

Vital Stats

  • BJCP Style : Belgian Golden Strong Ale
  • Anticipated ABV : 9.5%
  • Anticipated IBU : 29
  • Anticipated SRM : 5
  • Pre-boil SG : 1.037
  • Post-boil SG: 1.083
  • Original SG : 1.083
  • Target SG : 1.011
  • Carbonation : 2.4
  • Water profile : Belgian Trippel
  • Brewhouse (in)efficiency : 69%

Brew Day

  • Prepare 8.1L strike water, 158F.
  • Add the milled grains to the bag.
  • Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 158F. It is acceptable if the temperature varies by a couple of degrees in either direction.
  • In this case, I split the contents across two pots as my usual pot would overflow. I am using a dunk’n’sparge technique.
  • If you find the gravity is reached before 90 minutes, you can jump to lifting the bag out.
  • Stir occasionally.
  • Calibrate the refractometer, aka the sonic screwdriver.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring up to a boil, 212F, set the timer for 60 minutes. Add hops, sugar, optional yeast nutrient and Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture, per manufacturers directions.
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Put the airlock on the carboy.
  • Store in a warm dark place for primary fermentation for 10-14 days. NB Belgian yeasts tends to prefer warmer temperature to start. 

Bottling Day

Brew Notes

  • Since I started dabbling with water conditioning, things like baking soda in the water can change the profile of the water, using the acidulated malt helps to balance it. You probably can just increase the amount of pilsner if the pH of the brew is not important to you.
The grain bill has been split between two pots.

 

The two pots combined to one for the boil.

 

Bonus content, krausen overlow

 

 

Brew day : 31-Jan-2025