I had a hell of a time finding the Wyeast 1388 yeast, and finally found it at Williams Brewing. Probably the biggest departure for me on this batch is the high amount of cane sugar it calls for, six pounds – and it needs to be cane sugar to help match the flavor profile of the style. Tradionally, this ale has an extended mash that starts unheated and then is stepped through the various conversion temperatures so that as much of the starch as possible is broken down by the enzymes, but we’ll be doing single infusion mash (probably 90 minutes) at 149 degrees.

Here’s the recipe:

Belgian Strong Golden Showers
18-D Belgian Golden Strong Ale

Size: 10.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 366.68 per 16.0 fl oz

Original Gravity: 1.082 (1.070 – 1.095)
Terminal Gravity: 1.020 (1.010 – 1.016)
Color: 3.0 (4.0 – 6.0)
Alcohol: 8.13% (7.5% – 10.0%)
Bitterness: 36.28 (25.0 – 35.0)

Ingredients:
2.0 tbsp 5.2 pH Stabilizer – added during mash
11.0 lbs Belgian Pils
11.0 lbs Pilsen Malt
1.0 Carapils Malt
4.0 oz Czech Saaz (5.0%) – added during boil, boiled 90.0 min
6.0 lbs White Table Sugar (Sucrose)
1.0 tsp Wyeast Nutrient  – added during boil, boiled 15.0 min
2.0 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 15.0 min
1600.0 ml Starter – (2 Smack Packs) WYeast 1388 Belgian Strong Ale

I wish I’d gotten the yeast starter going earlier this week, but we’ll be OK if I get it going tomorrow afternoon.

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