Belgian Golden

5 gallons, all-grain; OG = 1.052 (13° Plato); 26 IBUs; SRM = 12; 5.4% ABV
    
Ingredients:

• 5 lbs. Belgian pale malt, 1.8° to 2.5° Lovibond
• 0.5 lb. carapils or dextrin-type malt, 1.5° Lovibond
• 2 lb. crystal malt, 10° Lovibond
• 2 lb. Belgian aromatic pale malt, 3.5° to 5° Lovibond
• 1.5 oz. Hallertauer hops (3.5% alpha acid): 0.75 oz. for 90 min., 0.75 oz. for 15 min.
• 1.5 oz. French Strisselspalt hops (3% alpha acid) at end of boil
• 1 pt. starter of Orval yeast
• 2/3 cup priming sugar

Step by Step:

Mash grain in 3 gal. of water at 150° F for 90 min. Sparge with 168° to 170° F water to collect 5.75 gal. of wort.

Total boil time is 120 min.; remember to only simmer the wort! (A simmer is defined as a gently bubbling boil, between 185° and 205° F, although temperatures vary with altitude and amount of sugar in solution.) Simmer for 30 min. and add the first charge of Hallertauer. Simmer for 75 min. more. Add the second charge of Hallertauer and simmer remaining 15 min. Add the Strisselspalt for finishing. Whirlpool and cool to 69° F to pitch starter. Oxygenate/aerate well.

Ferment at 69° F for seven days then rack to secondary fermenter, continue for seven more or until fermentation is done or gravity is about 1.008 to 1.010 (2° to 2.5° Plato). Prime and bottle. Allow to carbonate and age at least seven more days before drinking.

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Belgian Golden

5 gallons, extract with grain;   OG = 1.052 (13° Plato); 26 IBUs; SRM = 12; 5.4% ABV

Ingredients:

• 5 lbs. Belgian pale extract syrup
• 0.5 lb. carapils or dextrin-type malt, 1.5° Lovibond
• 2 lb. crystal malt, 10° Lovibond
• 2 lb. Belgian aromatic pale malt, 3.5° to 5° Lovibond
• 1.5 oz. Hallertauer hops (3.5% alpha acid): 0.75 oz. for 90 min., 0.75 oz. for 15 min.
• 1.5 oz. French Strisselspalt (3% alpha acid) at end of boil
• 1 pt. starter of Orval yeast
• 2/3 cup priming sugar

Step by Step:

Start with 5 gal. of 150° F water. Steep grain for 30 min. Sparge grains with enough 170° F water to make 5.5 gal.

Heat to simmering and add extract syrup. Total boil will be 90 min.; remember to simmer only the wort! Add the first charge of Hallertauer and simmer for 75 min. Add the second charge of Hallertauer and simmer remaining 15 min. Add the Strisselspalt for finishing. Whirlpool and cool to 69° F to pitch starter. Oxygenate/aerate well.

Ferment at 69° F for seven days then rack to secondary fermenter, continue for seven more or until fermentation is done or gravity is about 1.008 to 1.010 (2° to 2.5° Plato). Prime and bottle. Allow to carbonate and age at least seven more days before drinking.