Belgian Golden Strong - Barrel Aged - Beer Recipe - Brewer's Friend

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Belgian Golden Strong - Barrel Aged

195 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8.3 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 195 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Monday January 18th 2021
1.060
1.008
6.8%
29.8
3.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb Admiral - Pils (Pilsner)13.5 lb Pils (Pilsner) 38 1.9 80.6%
1.25 lb Cane Sugar1.25 lb Cane Sugar - (late boil kettle addition) 46 0 7.5%
2 lb Cane Sugar2 lb Cane Sugar - (late fermenter addition) 46 0 11.9%
16.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Mount Hood1.3 oz Mount Hood Hops Pellet 4 Boil 60 min 18.47 39.4%
1.30 oz Styrian Goldings1.3 oz Styrian Goldings Hops Pellet 3.5 Boil 30 min 8.97 39.4%
0.70 oz Styrian Goldings0.7 oz Styrian Goldings Hops Pellet 3.5 Boil 15 min 2.32 21.2%
3.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Other Boil 10 min.
1 each Irish Moss Fining Boil 5 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 453 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 161, yld 2.75 Infusion 166 °F 148 °F 60 min
5.5 gal Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.49 18  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume 5.75 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.78 g | 35.1 qt) 8.3 33.2  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume (equipment estimates 6.02 g | 24.1 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 10.24 41
Equipment Profile Used: System Default
 
Notes

Make a good starter, pitch at 64F and let it free rise all the way up to 82F and it should finish out strong

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  • Last Updated: 2021-02-08 16:24 UTC