Belgian - extra strong Matilda clone

Belgian-Style Pale Strong Ale - All Grain

Recipe Description

1st try at a Belgian strong ale. Tried to copy the flavor of a Matilda but a little stronger.

  • Batch Size: 6 gal (22.7 L)
  • Boil Size: 7.25 gal (27.4 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 9.5 lbs (4.31 kg) Belgian Pilsner 2-Row (2 °L)
  • 2.5 lbs (1.13 kg) Munich 10 (10 °L)
  • 11 oz (311.84 g) Caramel 10L (10 °L)
  • After Boil
  • 3.5 lbs (1.59 kg) Amber Candi Sugar (75 °L)
  • Hops
  • 31 g (1.09 oz) Fuggle Pellet 4.25% AA (Boil - 60 mins)
  • 20 g (0.71 oz) Saaz (Czech) Leaf 3% AA (Boil - 60 mins)
  • 18.5 g (0.65 oz) Fuggle Pellet 4.25% AA (Boil - 20 mins)
  • 10.5 g (0.37 oz) Saaz (Czech) Leaf 3% AA (Boil - 20 mins)
  • 7 g (0.25 oz) Fuggle Pellet 4.25% AA (Boil - 0 mins)
  • 3.5 g (0.12 oz) Saaz (Czech) Leaf 3% AA (Boil - 0 mins)
  • Miscellaneous
  • 1/4 tsp (1.23 mL) Heading Agent (Boil - 61 mins)
  • 1 Whirfloc (Boil)
  • Yeast
  • Belgian Strong Ale Yeast (Wyeast 1388) (Liquid)
  • Belgian Strong Ale Yeast (Wyeast 1388) (Liquid)

Directions

Strike (Infusion): Mash at 149 °F (65 °C) with 4.2 gal (15.9 L) of water for 60 minutes.

Recommended Sparge: 162 °F (72 °C)

Heat about 1 gallon of water to 175 F and pour into mash tun. Slosh it around and wait 5 min., this will set the mash tun environment.
Bring 4.2 gallons to 162 F, pour into tun and add grains. Stir well and check temp. Should be between 149 - 154. Every 15 minutes stir and check temp. If you need to increase temp drain about 2 quarts and heat to near boiling and add back to tun (decoction method). After 60 minutes drain off a few quarts of wort until it runs clear and gently add it back to tun. Drain off all wort and measure, then place it into boil pot. Subtract the amount drained off from the set boil amount (7.2 gallons). Use 1/2 of this sum as your 1st batch sparge amount. Heat water to 168 and add batch sparge water to tun and stir well. Let sit for 15 minutes. Drain as before and add to boil pot. Repeat this again for the second batch sparge.
After the 60 minute boil stir in the candi sugar and add the last hop additions. Cover and let sit for 10 minutes. Rapid cool the wort to 80 F. Pour entire contents into a container and let settle for 4-5 hours. Drain off wort to a carboy leaving sediment behind - this is a good time to aerate the wort as much as possible. Poor in contents off both yeast packs.

Hold in primary fermentor for 14 days at 67 °F (19 °C).

Transfer to secondary fermentor for 5 days at 67 °F (19 °C).

Allow to carbonate and age for 21 days at 67 °F (19 °C).

If you started brewing this beer today you could be drinking it by Dec. 2, 2017. Start brewing this recipe.