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Home Brew Beer Recipes
 
Beer Brew 1 - Hubert's Belgium Trippel
  Beer Brew 2 - Straw Dog Kolsch

  Beer Brew 3 - Blow My Windmill Pilsner
  Beer Brew 4 - What to Wheat for Dinner
  Beer Brew 5 - Let the Oktoberfestivities Begin
  Beer Brew 6 - Belgian Battleground Ale
  Beer Brew 7 - Pablo's Kolsch
  Beer Brew 8 - Belgian Golden Ale
  Beer Brew 9 - Ichabod's Cranium Pumpkin Beer
  Beer Brew 10 - Appalachian Pale Ale (OAPA)
  Beer Brew 11 - Appalachian Pale Ale 2 (OAPA)
  Beer Brew 12 - It's Good to be American Pale Ale

About Belgian Golden Ale Home Brew Beer

T.

Hops Used

Bittering - Hops.

Flavoring - Hops.

Food for this Home Brew

E.

Technical Stuff

 

Styles of Beer
Many have said the taste of beer must be "acquired".  That may be true.  Although factors such as the brewing process and various spices, fruits, etc. play a role, the taste of beer chiefly comes from the malt and water used, esters (or lack of) from the yeast, and the hops.  And, it's the hops that people are inherently tasting when we say beer is an acquired taste... more

Choosing the Right Beer Glass

Home Brew Websites

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Home Brew How To: Brewing Beer

Discover the wonderful world of home brew.  If you've ever wanted to brew at home, but didn't know how to get started, this website serves to provide information on how to make home brew beer and the home brew process.  Get recipes for home brew beer, and step-by-step instructions on how to home brew beer.  No detail has been left out. 

Every new home brewer is going to need a basic set of brew equipment.  Read about all the home brew supplies available and typically used within the hobby.  Get information about home brew kits - one of the first purchases you'll make.  Find your local home brew stores and shops

You'll find that most beginners use bottles for their home brewed beer.  But, as you advance your knowledge and experience in brewing beer at home, you'll likely want to move away from bottling to kegging your beer.  Learn about the various home brew kegs and kegging systems.

Get answers about the home brew system, the best home brew kits, all the different pieces of home brew gear, and even where to obtain beer labels for your bottles!

Our Favorite Brew Supply Store
If you live in Western North Carolina, we highly recommend you visit the guys over at Asheville Brewers Supply!

 

 
Our Favorite Commercial Beers
Chimay Trappistes
Any of the Belgian Monk beers brewed within the walls of the Trappist Monastery and controlled by the International Trappist Association.  World renowned beers that are considered by us among the finest brews.

RJ Rockers
Great beer, brewed in a fashion familiar to any of us who have served with the Army/Air Force in Germany during the Cold War.  Love the new Pint Glass they sent me recently.  Ummmmmm!

BrandBrand Bier - The Brand Beer from The Netherlands.
While stationed in The Netherlands, this was the more popular beer, after Heineken.  In our opinion, it is a far better brew than the big "H" beer!  Unfortunately, Brand beer is not available in the United States.

 
 

 

 

Beer Brew 8 - Belgian Golden Ale

Ingredients for this Home Brew



1. Northwestern Pilsen Malt Extract 6.6 Pounds
2. Belgian Candi Sugar - 1 Pound
3. Crushed Grain, Belgian Ale Blend (.3 Crystal 10, .4 Belgian Aromatic, .3 Biscuit)
4. Perle Hops 1 Ounce (8.9 Alpha Acidity)
5. Czech Saaz Hops 1 Ounce (3.0 Alpha Acidity)
6. White Labs Belgian Golden Ale Yeast - 1 Vial
7. Corn Sugar - 1/2 cup


August 23, 2012 - We have previously brewed two types of beer in the spirit of Belgium: Hubert's Belgium Trippel, and a recent batch of Belgian Battleground Ale.  Both of those were strong pale ales.  But, this Belgian Ale should see an abv of about 5.5 % and be less bodied.  We were looking for a beer that was typical of an average beer you would get in a bar or cafe in downtown Brussels.  Not strong like a Duvel or Trappist Tripel, but more like an everyday beer such as Stella Artois, but with slightly more body.

Of course, we started by sanitizing everything.  That's always one of the first things we do. 

Another first involves chilling about 3 gallons of filtered water in the fridge.  This time, we did this about 4 hours ahead of yeast-pitching time.  Ideally, you'll want to place your sanitized bucket of 3 gallons water in the fridge for overnight resting.  This will get it down to a very cool temperature and assist tremendously in cooling your wort to 72 - 74 degrees F so yeast can be pitched.

Next, we added about 2 1/2 gallons of filtered water from the fridge to our brew bucket and turned the heat up.  In went the grain bag and we carefully monitored the temperature, letting it rest around 150 - 155 degrees.  The grain bag steeped at this temperature for 50 minutes.

  

After that time, we removed the grain bag and placed it on a strainer above a sanitized stainless steel bowl.

  

The brew was heated to a near boiling and then removed from the heat.  At that time we added the malt extract and Belgian candi sugar.  Carefully watching for boil over, we returned the brew to the heat.  The timer started when it reached full boil. 

  

After ten minutes we added the Perle bittering hops.  We chose to place them in a mesh hop bag this time around.  We were hoping for a less amount of trub.

  

  

At mid boil we added the remaining grain juices that were straining earlier. 

Somewhere around this time we noticed a considerable amount of protein in the boil.  It almost looked like tapioca floating around in the brew! 

A quick search on the internet calmed our fears.  This is a normal and occasional thing for home brews.

35 minutes into the boil, we added 1 teaspoon of Irish moss.  This was done because we wanted to further eliminate the trub and increase the clarity of our beer. 

At 45 minutes we added the Czech Saaz flavoring hops.

We turned the heat off at 50 minutes and covered for 5 minutes.  The brew was then placed into a water bath so as to decreased the immediate hot heat from the brew pot.

We removed the hop bags and added about 3 pounds of ice, which brought the temperature down to 94 degrees F.

  

After a few minutes the ice had melted, bringing the temperature down to around 94.  We then added the brew to our bucket of chilled water and the temperature fell to about 73 degrees F.

A quick siphoning to the glass fermenting carboy brought the temperature down to about 72 degrees F.  It was at this point that we realized we should have stirred the brew into a whirlpool.  Doing that would have placed most of the trub in the middle of the bucket and we could have siphoned the clearer brew from the edge of the bucket.  Because we failed to do this, we did see a decent amount of trub enter the carboy fermenter.

Our yeast was pitched (poured into the carboy via a small funnel), and the brew was given a rough shake to aerate it.

An air-lock was added and the brew was sent to a cool, dark place to ferment.  After about an hour, all the trub feel to the bottom of the carboy and the brew was actually quite clear at that time.  Of course, when fermentation begins, it's going to stir it all up.  We'll keep you updated!

August 24, 2012: This batch started fermenting quickly.  The yeast was pitched last evening about 7pm.  This morning at 5am I noticed the activity.  Don't know exactly when it started, but I'm guessing somewhere between 6 and 10 hours after the yeast was added.  Current fermenting temperature is 74-75 degrees F.  So we are going to move it to a vent from our home's central air system like we did Hubert's Belgian Tripel.  That will lower the temperature to a steady 69 - 70 degrees and slow fermentation.  Here is a video of the initial fermentation...

August 27, 2012: It has been four days since fermenting began and it is still holding steady at about 20 bubbles of the air-lock per minute.  We failed to move the brew to the edge of an HVAC vent so the temperature is still higher than preferred - 73 degrees F.  But, no harm is done, as this higher temperature will bring out the fruity esters of the beer.

August 29, 2012: Fermentation is slowing, but is still active.  Temperature is steady at about 72 degrees F.

September 2, 2012: Fermentation has ceased so we are going to move the homebrew to a secondary fermenter today.

         
 

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