Belgian Golden Ale’s lengthy brew house and fermentation ritual is a clean-tasting beer, low in phenolic astringency, full-bodied and effervescent. The brew’s fine, péttilant, champagne-like effervescence produces a rich and stable head — one of the tallest, sturdiest and creamiest heads of any beer in the world. When you poor a Belgian golden, therefore, always use a larger glass than you may think you need to allow for the beautiful foam. The beer is surprisingly easy-drinking and refreshing. The beer’s bouquet and finish are slightly spicy, aromatic and reminiscent of an Alsatian eaux-de-vie.
5 gallons yield, malt extract recipe
8 lbs. Light Malt Extract
1 lb. Clear Candi Sugar
1 lb. Honey
1/2 lb. Carapils
½ lb. Vienna
½ lb Wheat
1oz Saaz @ 4.0%AA for bittering (60 min)
1 oz Saaz for aroma (5 min)
Irish Moss (1 TBLS) added 15 minutes before the end of the boil
WLP570 Belgian Golden Ale Yeast- make a starter if have the time
Heat 3 gallons of water to 160°F. Turn off heat and put the grains in a steeping bag and steep for 10-15 minutes. Then remove the steeping bag and turn the heat back on. When the grain tea comes to a boil, turn off the heat and stir in all the sugars (LME and Candi sugar) until completely dissolved. Turn heat back on and when the wort comes to a boil, set a timer for 60 minutes and add the bittering hops. When there is 15 minutes remaining on the timer, add the Irish moss. When there is 5 minutes left on the timer, add the aroma hops. After boiling, cool to 80° or less and top up with water to just over 5 gallons before adding yeast. Aerate and ferment at 68-74 degrees Fahrenheit. You will need ¾ cup corn sugar at the time of bottling.
O.G. = 1.062-1.064
F.G. = 1.010-1.012