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Golden Nectar

Brewer: Rico Email: rviola2@gmail.com
Beer: Golden Nectar Style: Belgian Strong Ale
Type: Extract w/grain Size: 5 gallons
Color:
10 HCU (~7 SRM)
Bitterness: 14 IBU
OG: 1.079 FG: 1.012
Alcohol: 8.6% v/v (6.8% w/w)
Grain: 1.5 lb. Dextrine malt (Cara-Pils)
.75 lb. Flaked barley
.5 lb. German Vienna
.5 lb. Belgian aromatic
Steep: Steep grains for 20 minutes @ 155° F.
Boil: 60 minutes SG 1.198 2 gallons
5 lb. Light malt extract
2 lb. Belgian candi sugar
2 lb. Wheat extract
Add extract when temperature reaches 185°F and sustain a rolling boil for 2-3 minutes.
1.6g of Coriander and 1g Grains of Paradise last 15 minutes of boil.
Hops: 2 oz. Hallertauer Mittelfrueh (5% AA, 60 min.)
1.5 oz. Saaz (4% AA, 15 min.)
1 oz. Saaz (4% AA, 5 min.)
Yeast: Belgian Abbey Wyeast 1214
Log: Primary fermenter: 7-10 days
Secondary fermenter: 21 days
Carbonation: 2.3 volumes Keg: 9.1 psi @ 38°F
Cane Sugar: 3.56 oz. for 5 gallons @ 65°F

Recipe posted 03/02/11.