Belgian-Style Golden Strong Ale -Michael Carter (Queensland)

(6 gallons/23 L, all-grain)
Score: 42/50 OG = 1.072 FG = 1.011 IBU = 31 SRM = 3 ABV = 7.9%
“This was my first Belgian Ale. I had no spare fridge space, so it was fermented at ambient temperatures, getting up to 86°F (30 °C) on day 2 and it was all over after 3 days. I didn’t really like the beer, but all who tried it thought it was great, and so did the judges!”

Ingredients

11 lb. 12 oz. (5.3 kg) Weyermann Pilsner malt
3.5 oz. (0.10 kg) Weyermann Pale Wheat malt
3 lb (1.35 kg) demerara sugar
12 AAU Belgian Saaz hops (60 min.) (1.5 oz/40 g of 8.2 % alph acids)
Fermentis Safale T-58 dried ale yeast (2 packets)

Step by Step

Single step infusion mash in 18 qts. (17 L) water at 149 °F (65 °C) for 60 minutes, then 169 °F (76 °C) for 10 minutes. Boil for 90 minutes, adding hops at indicated time. Cool, aerate and add yeast. Ferment at 79 °F (26 °C) for 7 days. (See blurb, though.) Rack to keg with gelatine fining. Carbonate to 4 volumes, lager for 4 weeks at 39 °F (4 °C). Bottle from keg.

Extract with grains option: Reduce Pilsner malt to 1 lb. 13 oz. (0.81 kg) and add 2.0 lbs. (0.91 kg) light dried malt extract and 4.5 lbs. (2.0 kg) light liquid malt extract. Steep grains in 3 qts. (2.8 L) of water at 149 °F (65 °C) for 45 minutes. Combine “grain tea,” dried malt extract and water to make 3.5 gallons (13 L) of wort. Boil 60 minutes, adding liquid malt extract for final 15 minutes of boil. Ferment and condition as described in all-grain recipe.