JCVD – Belgian Golden Strong Ale

1st Place – Category 18 Belgian Strong Ale

Winterbrew 2015

Brewer: Jim Williams
Competition Score: 43.5
Brew Method: Extract
Batch Size: 3 gallons
Brewhouse Efficiency: N/A
OG: 1.077
FG: 1.012
ABV: 8.7%
SRM: 5.0
IBU: 29
Fermentables
3lb 5oz Pilsner Liquid Extract
1lb 12oz Extra Light Dry Extract
1lb Candi Sugar, Clear
Boil Additions
.65oz Styrian Celeia (Golding) hops
.5oz Saaz hops
Yeast
Wyeast 1388 Belgian Strong Ale

Notes/Brew Schedule
Add water to achieve boil volume of 3.6 gallons. Add DME, LME, and sugar and boil for 90 minutes. With 60 minutes left add .65oz Styrian Celeia Golding hops. With 30 minutes left add .5oz Saaz hops. With 15 minutes left add wort chiller. With 10 minutes left add a whirlfloc tablet. Cool wort to 64F and transfer to the fermenter. Take a gravity reading. Aerate the wort and pitch the yeast starter. Prime with 3.75 oz table sugar (1/2 cup). Ferment starting at 64F and let the temperature rise slowly to 82F over the course of 1 week. Crash the temperature to 50F for 7 days then chill at 33F for 2 weeks.