Glam Dicenn Strong Ale - Beer Recipe - Brewer's Friend

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Glam Dicenn Strong Ale

264 calories 23.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Eric Muhlheim
Calories: 264 calories (Per 12oz)
Carbs: 23.5 g (Per 12oz)
Created: Thursday July 9th 2020
1.080
1.015
8.5%
27.3
7.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.70 lb Belgian - Pilsner15.7 lb Pilsner 37 1.6 77.3%
9.50 oz Briess - Bonlander Munich Malt 10L9.5 oz Bonlander Munich Malt 10L 35.9 10 2.9%
7.50 oz Belgian - Biscuit7.5 oz Biscuit 35 23 2.3%
4 oz Belgian - Aromatic4 oz Aromatic 33 38 1.2%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 9.8%
1.30 lb Invert Sugar Syrup1.3 lb Invert Sugar Syrup - (late fermenter addition) 36 1 6.4%
20.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 3.8 Boil 60 min 23.19 65.6%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 3.8 Boil 20 min 1.76 8.2%
0.30 oz Saaz0.3 oz Saaz Hops Pellet 3 Boil 20 min 1.66 9.8%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 3.8 Boil 3 min 0.36 8.2%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3 Boil 3 min 0.28 8.2%
3.05 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Coriander Seed Spice Boil 10 min.
3 g Ground Ginger Spice Boil 10 min.
3 g Grains of Paradise Spice Boil 10 min.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Los Angeles 90020, CA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.5 qt Strike 134.6 °F 125 °F 10 min
4.2 qt Temperature 212 °F 144 °F 45 min
4.9 qt Temperature 212 °F 158 °F 30 min
8.4 qt Mash-out Sparge 212 °F 172 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.44 29.8  
Mash volume with grains 8.8 35.2  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 2.05 g | 8.2 qt) 2.18 8.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.8 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.8 g | 23.2 qt) 5.5 22  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

From https://brewedbyus.com/recipes/57-the-pink-elephant-if-you-please/ with some edits to adjust for what I think are the particulars of my brewing setup.

Hold in primary fermentor for 7 days at 72 °F (22 °C).

Transfer to secondary fermentor for 40 days at 68 °F (20 °C).

Allow to carbonate and age for 14 days at 70 °F (21 °C).

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  • Last Updated: 2020-11-13 03:38 UTC