Heat 3 gallons of water to approximately 165°F (74°C). Add the Pale Malt, Caramel Malt, and Belgian Pilsner Malt. Maintain the temperature at 150°F (65°C) for 60 minutes.

Mashing

After mashing, sparge with an additional 3 gallons of water to collect around 6 gallons of wort.

Sparging

Bring the wort to a boil and add the Citra hops. Boil for 60 minutes, adding the Saaz hops in the last 15 minutes.

Boiling

Cool the wort rapidly to around 70°F (21°C) using a wort chiller.

Cooling

Transfer the cooled wort to a sanitized fermenter, pitch the Belgian yeast, and seal with an airlock. Allow fermentation to occur for 1-2 weeks at around 68°F (20°C).

Fermentation

Once fermentation is complete, dissolve priming sugar in a small amount of water and add it to the beer. Bottle the beer in sanitized bottles and cap them.

Bottling

Allow the bottles to condition at room temperature for 1-2 weeks, then refrigerate and enjoy your G3 Golden Ale!

g3 golden ale belgian pale ale

Recipe information

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