Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 4.0 gallons of brewing water to 165°F (74°C) - this will yield a mash temperature around 152°F (67°C) when mixed with the grains. If using Campden, dissolve it in the water and let sit 15 minutes before proceeding.

Heat Strike Water

Add the crushed grains (Pilsner, Pale ale, Munich, Carared) to your mash tun and pour in the strike water. Stir thoroughly to eliminate dry pockets and dough balls. Target mash temperature: 152°F (67°C). Hold for 60 minutes.

Mash In

Perform an iodine test at 50–60 minutes to confirm starch conversion. If conversion is incomplete, hold another 10–15 minutes. During the last 10 minutes add Irish moss or Whirlfloc (1 tsp) to the kettle sparge water or plan to add at the start of the boil.

Mash Rest & Conversion

Vorauf/recirculate wort until it runs clear, then lauter to collect approximately 5.5–6.0 gallons of wort in the kettle. Sparge with 2.5–3.0 gallons of water heated to 170°F (77°C) slowly to reach your boil volume.

Vorlauf & Lauter

Bring the collected wort to a vigorous boil. Watch carefully to prevent boilovers.

Bring to a Rolling Boil

At the start of the 60-minute boil, add 0.75 oz Styrian Goldings or Magnum for bittering. This addition targets an IBU appropriate for a Belgian strong (~25–30 IBU depending on final volume).

Bittering Hop Addition (60 minutes)

With 15 minutes left in the boil, add 0.75 oz Saaz (or Hallertau) and add Irish moss/Whirlfloc now if not added to mash. This contributes delicate noble hop flavor and helps with clarity.

Flavor Hop Addition (15 minutes)

With 5 minutes left, add 0.5 oz Tettnang (or similar) for aroma.

Aroma Hop Addition (5 minutes)

At flameout, turn off the heat. Optionally whirlpool for 10 minutes to separate trub. Chill the wort quickly to yeast pitching temperature (68–72°F / 20–22°C) using an immersion chiller or other method.

End of Boil / Chill

Transfer chilled wort to a sanitized fermenter, leaving as much trub behind as practical. Top up with water to reach 5.0 gallons if necessary and correct gravity if desired. Aerate the wort by shaking, splashing, or pure oxygen to provide oxygen for yeast.

Transfer & Aerate

Pitch the Belgian strong ale yeast (one pack rehydrated or a properly prepared starter for liquid yeast). Target fermentation temperature: 64–72°F (18–22°C) depending on yeast strain. Warmer temps will emphasize fruity esters; keep toward the lower end for cleaner profile.

Pitch Yeast

Allow primary fermentation for 7–10 days or until vigorous activity subsides and gravity has dropped significantly. Monitor fermentation and temperature; maintain within target range.

Primary Fermentation

Optionally rack to a secondary fermenter after primary is complete for 7–14 days to clear and mature. This step is optional — you can also leave beer in primary for a longer conditioning period.

Secondary / Conditioning (optional)

Expect a relatively low final gravity for a Belgian-style strong pale (depending on mash and fermentability) — typically FG around 1.010–1.015. Aim for attenuation that yields ~7.5–9% ABV (adjust mash/fermentables to hit desired 8% ABV).

Final Gravity Target

Dissolve 3.5 oz (100 g) corn sugar (dextrose) in 8 oz (240 ml) boiling water, cool and sanitize a bottling bucket or your keg. If kegging, carbonate to 2.4–2.8 volumes CO2. For bottling, add the cooled sugar solution to the bottling bucket and rack beer on top to mix gently.

Prepare Priming Sugar

Bottle into sanitized bottles and cap. Condition at room temperature (68–72°F / 20–22°C) for 2–3 weeks for proper carbonation. If kegging, force carbonate or allow natural conditioning per your procedure.

Bottle or Keg

After carbonation, cold crash for 24–48 hours to help clearing, then chill to serving temperature (44–50°F / 7–10°C). Pour gently into a tulip or goblet to showcase the beer's aroma and effervescence.

Cold Crash & Serve

Pilsner malt

Pale ale malt (2-row)

Carared or Crystal 15

Munich malt (light)

Corn sugar (dextrose) - priming

Styrian Goldings (bittering) or Magnum

Saaz (flavor/aroma) or Hallertau

Tettnang or Viennese (finish)

Belgian strong ale yeast (Duvel/Belgian ale strain) - dry or liquid

Irish moss or Whirlfloc (optional, clarifier)

Water (brewing)

Campden tablet (optional, for chlorine/chloramine removal)

Gypsum (calcium sulfate)

Calcium chloride

Straight To Ale - The Salt Factory Brew - Red

Make Straight To Ale - The Salt Factory Brew - Red Recipe in just 12h . Duvel | abv: 8% | 16oz. | Alabama

Straight To Ale - The Salt Factory Brew - Red

Descriptors

Tasting Notes

Food Pairings

You might also like