- Recipe Type
- All Grain
- Yeast
- Abbey Ale and Belgian Golden Strong (both White Labs)
- Yeast Starter
- yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.074
- Final Gravity
- 1.004
- Boiling Time (Minutes)
- 60
- IBU
- 32
- Primary Fermentation (# of Days & Temp)
- 20
- Secondary Fermentation (# of Days & Temp)
- none
- Tasting Notes
- the potent abv of this beer is hidden by its easy-to-drink qualities, light and dry
This beer, brewed collaboratively with my oldest son, took first place in its category and third place BOS at the 2013 Door County Beer Festival Homebrew Competition in Bailey's Harbor last Saturday.
Key to this style is that its devilishly high potency is masked by its dry, light drinkability. To achieve that, we used plenty of yeast (I made two 1/2 gallon starters of Abbey and Belgian Golden Strong WL strains), mashed low, added 2.5 lbs of sugar, and ramped the fermentation temp up over time. The hops are just some we had on hand, they are only there to add some bittering.
http://www.singingboysbrewing.com/Cherub-Nectar-Belgian-Golden-Strong.html
11 lbs Pilsner Malt
2.5 lbs Cane Sugar
1 lb Extra Light Dry Malt Extract
1 lb. Wheat Malt
1.25 oz. Mt. Ranier hops (6% aa) 60 minutes
1 oz. Challenger hops (5.2% aa) 60 minutes
Irish Moss
Belgian Golden Ale Yeast
Abbey Ale Yeast
Original Gravity: 1.074
Final Gravity: 1.004
ABV: 9.5%
Bitterness: 32.1 IBUs
Mash: 148 F for 60 minutes, single infusion, batch sparge
Fermentation started at 60F, ramped up to 76F
Key to this style is that its devilishly high potency is masked by its dry, light drinkability. To achieve that, we used plenty of yeast (I made two 1/2 gallon starters of Abbey and Belgian Golden Strong WL strains), mashed low, added 2.5 lbs of sugar, and ramped the fermentation temp up over time. The hops are just some we had on hand, they are only there to add some bittering.
http://www.singingboysbrewing.com/Cherub-Nectar-Belgian-Golden-Strong.html
11 lbs Pilsner Malt
2.5 lbs Cane Sugar
1 lb Extra Light Dry Malt Extract
1 lb. Wheat Malt
1.25 oz. Mt. Ranier hops (6% aa) 60 minutes
1 oz. Challenger hops (5.2% aa) 60 minutes
Irish Moss
Belgian Golden Ale Yeast
Abbey Ale Yeast
Original Gravity: 1.074
Final Gravity: 1.004
ABV: 9.5%
Bitterness: 32.1 IBUs
Mash: 148 F for 60 minutes, single infusion, batch sparge
Fermentation started at 60F, ramped up to 76F