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.