Mash at 148°F (64°C) for 38 minutes and then raise to 158°F (70°C) for 30 minutes. No mash out. Boil for 90 minutes, adding DME at the start of boil (or adjust grain bill without DME) and hops as indicated. Add candi syrup 10 minutes before flameout. Chill to 65°F (18°C), oxygenate, and pitch yeast.
Yeasts must be from two separate yeast starters at 60/40 ratio—seriously, this makes the beer what it is! Hold at 65°F (18°C) for 24 to 36 hours and then let fermentation temperature free rise to 69°F (21°C), then hold at 69°F until you reach final gravity. Cold crash beer after fermentation to lager temp. Carbonate at 2.5–2.8 vol. (5–5.6 g/L) and then let the beer lager for 7 to 8 weeks before bottling or canning.
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