Nuetnigenough Belgian Golden Strong

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Single Infusion mash.

Mash in at 159.4° F for 60 minutes, then drop heat to 154° F over 4 min, hold at 154° F for 30 minutes. Heat up to 170° F over 4 minutes and mashout at 170° F for 10 minutes. Fly sparge with 5.24 gal water at 180° F. Add whirlpool hops. Chill to 65° F and pitch yeast starter. Ferment at 60° F for a few days until activity slows, then ramp to 75° F over several days. Cold crash with gelatin when fully attenuated. Bottle condition adding priming sugar to achieve a carbonation of 3.0 vol. C02.

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Nuetnigenough Belgian Golden Strong

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