Belgian Golden Ale
losely based on BYO may-june 2006, pg. 19
3850g pale ale malt
450g Weyermann CaraPils
475g beet sugar
Mash for 60 min @ 69.0°C at pH 5.4 (4ml lactic acid added)
40g Fuggles for 60 min.
28g Saaz for 20 min.
28g Saaz for 0 min.
Fermentation:
While Labs WLP500 Trappist style ale
22L
OG: 13.4 brix (1.054)
FG: 7.2 brix (1.013)
Racked 20/8
Bottled 27/8 with 162g dextrose
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