Belgian Golden Strong Ale Recipe - Farmhouse Ale with Rye 102

Recipe Info

Recipe Image

Farmhouse Ale with Rye 102

by on
All Grain
6 Gallon(s)
8 Gallon(s)
90 min
80%
All Grain Belgian Golden Strong Ale homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - BE, Rye - DE, Crystal Rye - UK, Munich - Light 10L - US, Corn Sugar (Dextrose) - US, Hallertauer Mittelfrüh Hops, East Kent Goldings Hops, Saaz Hops, Wallonian Farmhouse Homebrew Yeast, Whirlfloc Tablet, Yeast Nutrient, Lactic Acid.

Fermentables

62% - Pilsner - BE
9
36
2
Mash
21% - Rye - DE
3
38
4
Mash
3% - Crystal Rye - UK
0.5
33
90
Mash
7% - Munich - Light 10L - US
1
35
2
Mash
7% - Corn Sugar (Dextrose) - US
1
42
0
Late

Hops

Hallertauer Mittelfrüh
2
Pellet
Boil
60 min(s)
2.8
14.5
East Kent Goldings
1
Pellet
Boil
40 min(s)
5.5
12.5
Saaz
1
Pellet
Boil
5 min(s)
3.2
1.7
East Kent Goldings
1
Pellet
Boil
0 min(s)
5.5
0.0
East Kent Goldings
1
Pellet
Boil
5 min(s)
5.5
2.8
Saaz
1
Pellet
Boil
0 min(s)
3.2
0.0

Yeast

Wallonian Farmhouse
92%

Other Stuff

Whirlfloc Tablet
1
each
Boil
Yeast Nutrient
0.5
tbsp
Boil
Lactic Acid
2
tsp
Mash

Mash Steps

Protein Rest
Direct Heat
113
30 min
Beta Amylase
Direct Heat
131
15 min
Alpha Amaylase
Direct Heat
144
45 min
Alpha Amaylase
Direct Heat
154
15 min
Mash-Out
Direct Heat
168
10 min

Special Instructions

1.
Wallonian Farmhouse Yeast Temperature: 72-80 °F (22-27 °C) || Attenuation: 81 - 100%
2.
Make yeast starter 1 day before brew day. 1/2 Cup DME, 1600 ml water.
3.
5.3 Gal Strike Water @ 117F
4.
Dough-in pump off 10 min. Mash temp drops to 113F
5.
Pump-on continue 113 F protein rest for another 20 min. Total 30 min at 113 F
6.
Add 10 ml/ 2tsp lactic acid for mash pH of 5.2
7.
131 F 15 min. Beta Amylase
8.
144 F 45 min. Alpha Amylase
9.
154 F 15 min. Alpha Amylase
10.
168F - 170 F 10 min mash out.
11.
Sparge 0.1 Gal/min for 1 hour 15 min, collect 8 gal.
12.
90 minute boil add hops per schedule, Whirlfloc and Yeast nutrient @ 15 min.
13.
Add 1# corn sugar to primary after 4 days.
14.
Whirlpool and chill to 66 F, transfer to fermenter
15.
Olygenate. Pitch 1600 ml yeast starter for total 6 gallons in fermenter.
16.
Ferment 66 F for 2 days. Increase 2 deg per day up to 75 F

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Farmhouse Ale with Rye 102
Belgian Golden Strong Ale
  • 6.00 Gallons Liters Batch Size
  • 8.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.072 OG
  • 1.006 FG
  • 31.5 IBU (tinseth) Bitterness
  • 0.44 BG:GU
  • 8.7° SRM Color
  • 80% Efficiency
  • 8.6% ABV Alcohol
  • 241 per 12oz Calories
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