Belgian Golden Strong Ale : Feeling Duvelish

[Shawn]

5.5 gallons into fermenter, based on 75% efficiency.

4.2 kg Bohemian Pilsner malt
1.36 kg Table sugar (to be added over several days as fermention begins to slow)

Mash at 149 F for 60-90 minutes.

90 minute boil, 7.25 gallons pre-boil.

64 g Saaz pellet hops (4.5% AA) (90 min)

1/2 tsp yeast nutrient (15 min)
1/2 tab Irish Moss (5 min)

Wyeast 1388 Belgian Strong Ale
Pitch at 65 F, let rise on its own to as high as 80 F.

OG 1.072, FG ~1.007, IBU 33, SRM 3.3, ABV 8.4%

Carbonate to 4 vol CO2 (if bottling, use thick bottles, such as Duvel or Orval bottles).

[JohnQ]

Since I've got a whole bag of Bohemian Pilsner on the pallet along with a pound of Saaz in the freezer, this looks like it'll be very interesting...does it need to get up that hot, or will 72 ish do?
JQ

[Shawn]

I've never actually brewed this myself... doing it for the first time today. I think it's recommended to get so warm for two reasons... 1) to really let the yeast produce the classic esters (esp. pear) of the style (classic for Duvel, anyway), and 2) to make sure it attenuates really well so that you get that bone-dry finish which is definitely a hallmark of the style.

I imagine low to mid-70s will probably work pretty well. I doubt very much I'll be able to get the temp up to 80 F, since I don't currently have a heat-belt.