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BGSA

242 calories 18.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 10.5 gallons
Post Boil Size: 8.8 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Macorix Perera
Calories: 242 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Saturday July 25th 2020
1.074
1.010
8.5%
32.9
6.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb German - Pilsner17 lb Pilsner 38 1.6 81%
3 lb Corn Sugar - Dextrose3 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 14.3%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 4.8%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Galena0.5 oz Galena Hops Pellet 13 Boil 60 min 15.81 10%
1 oz Tahoma1 oz Tahoma Hops Pellet 7.5 Boil 20 min 11.05 20%
2 oz Tahoma2 oz Tahoma Hops Pellet 7.5 Whirlpool at 200 °F 0 min 6.04 40%
0.50 oz Galena0.5 oz Galena Hops Pellet 13 Dry Hop 3 days 10%
1 oz Tahoma1 oz Tahoma Hops Pellet 7.5 Dry Hop 3 days 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 15 min.
8 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
15 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Fermentis - Safale BE 256
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
59 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 544 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Battre L'oie Saison
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 10 40 150 150 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Protein Rest Strike 130 °F 121 °F 20 min
Zacch Infusion 150 °F 150 °F 70 min
7.5 gal Sparge Sparge 169 °F -- 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 6.06 g | 24.2 qt) 6.5 26  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.06 g | 40.2 qt) 10.5 42  
Volume increase from sugar/extract (late additions) 0.32 1.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 8.08 g | 32.3 qt) 8.8 35.2  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 8.73 g | 34.9 qt) 8 32  
Total: 12.88 51.5
Equipment Profile Used: System Default
"BGSA" Belgian Golden Strong Ale beer recipe by Macorix Perera. All Grain, ABV 8.5%, IBU 32.9, SRM 6.84, Fermentables: (Pilsner, Corn Sugar - Dextrose, Belgian Candi Syrup - D-45) Hops: (Galena, Tahoma) Other: (Whirlfloc, Beer Nutrient, Calcium Chloride (dihydrate), Epsom Salt, Gypsum)
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  • Last Updated: 2020-07-31 07:56 UTC