COVID19 series - Strong Ale
Belgian Strong Amber Ale
During COVID-19, I’m brewing a batch of beer every two weeks, with different styles, to have a good stock for summer. It allows me to experiment with different styles or improve beers I liked.
A light amber Belgian Strong Ale
Recipe
| Specifications | ||||
| Volume | 20l | Total water used | 30l | |
| IBU | 21 | EBC | 12 | |
| OG (estimated) | 1.070 | FG (estimated) | 1.005 | |
| Yeast | Fermentis BE-256 | ABV (estimated) | 8.4% | |
| Mash steps | ||||
| Protein rest | 50° | 10min | ||
| Light body | 63° | 45min | ||
| Full body | 72° | 15min | ||
| Mash out | 76° | 10min | ||
| Mash | ||||
| Pilsner | 5.85 Kg | |||
| Melanoidin | 0.4 Kg | |||
| Hops | ||||
| Styrian Goldings | 20 g | Pellet | Boil 70 min | |
| Saaz | 55 g | Pellet | Boil 70 min | |
| Lubelski | 25 g | Pellet | Boil 15 min |
Lot of grains for the mash, took a while to grind and efficiency was still not great. I used a Corona (pun not intended) mill and it’s difficult to get a consistent grind. Brew went fine, nice color.
Fermentation was done after 10 days, kept it for 10 more days before kegging and bottling. This was the perfect use case for my new keg. I’m still learning the ropes so probably overcarbonated a bit, but after a bit of rest, it’s really nice !
Session data
| Specifications | ||||
| Volume | 18l | ABV | 7.25% | |
| IBU | 21 | EBC | 12 | |
| OG (measured) | 1.060 | FG (measured) | 1.005 |
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Samuel Dumont
Technical Account Manager
Experienced Cloud architect. DevOps evangelist. Enjoy to break silos and improve processes. Loves endurance sports. Always eager to try new technologies