| Recipe | Beer Style | Brewer |
| The BGS | Belgian Strong Ale | Matt Klumpp |
| CzechMate | Czech Premium Pale Lager | Rudy Lyon |
RECIPES
Belgian Golden Strong Recipe (5.25 gal batch): Matt Klumpp
1ST PLACE – Light Category – 2018 Blacksburg Brew Do
1 tsp gypsum
.25# rice hulls
11# Belgian Pilsner
3# Domino Sugar
2.81oz Saaz 2.8%AA (90 min addition)
Big ass starter of Fermentis T-58 (I just pitched onto a previous Belgian Blond yeast cake)
Notes:
Use the sugar to make a simple syrup. Add simple syrup at flameout. Mash
at 149F for 90 min, mash out at 168F for 10 min. Use a 90 min boil.
Start fermenting at 64F, add about 3 degrees a day to reach 82F.
Czech Premium Pale Lager Recipe (5.2 gal batch): Rudy Lyon
Best of Show – 2019 Star City Throwdown
10 lbs Pilsner (Weyermann) (1.7 SRM) 90.9 %
12.0 oz Carapils (Briess) (1.5 SRM) 6.8 %
4.0 oz Melanoidin (Weyermann) (30.0 SRM) 2.3 %
0.44 oz Loral [10.50 %] – Boil 60.0 min 16.8 IBUs
0.55 oz Loral [10.50 %] – Boil 30.0 min 16.2 IBUs
1.25 oz Saaz [3.00 %] – Boil 10.0 min 5.0 IBUs
1.00 Whirlfloc Tablet (Boil 5.0 mins)
1.25 oz Saaz [3.00 %] – add steep/whirlpool hops @190F 10.0 min 2.5 IBUs
1.0 pkg Czech Budejovice Lager (White Labs #WLP802) Yeast
Notes:
Mash water was built from RO to achieve a water chemistry generally soft with enough calcium for yeast and chloride to soften mouthfeel. Click here for water profile
Mash Grains at 152 for 60 minutes targeting a PH of 5.2-5.4. Mash out at 168 Boil time – 90 minutes
Prepare first starter: 1200.0 ml with 4.06 oz dry extract, then decant and create second starter: 1100.0 ml with 3.72 oz DME
Fermentation was held at 54F until 85-95% AA and then ramped up 2F every 12 hrs to diacetyl rest at 65F and then crashed after 2-3 days. Transferred to Keg after cold crash and lagered at 38F.
