Belgian Golden Ale - Beer Recipe - Brewer's Friend

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Belgian Golden Ale

223 calories 19.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 20.1 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 223 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Sunday January 31st 2021
1.073
1.013
7.9%
32.6
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Belgian - Pilsner5.5 kg Pilsner 37 1.6 85.2%
500 g Belgian Candi Sugar - Clear/Blond (0L)500 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 7.7%
453 g Candi Syrup - Belgian Candi Syrup - Simplicity453 g Belgian Candi Syrup - Simplicity - (late boil kettle addition) 32 1 7%
6,453 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 3 Boil at 100 °C 60 min 19.68 55.6%
40 g Saaz40 g Saaz Hops Pellet 3.2 Boil 30 min 12.91 44.4%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum (Calcium Sulfate) Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
Yes
Fermentation Temp:
27.7 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
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
20 L 55 °C 55 °C 20 min
20 L 55 °C 63.3 °C 60 min
20 L 63.3 °C 75.5 °C 15 min
25 L Sparge -- 70 °C 20 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8.3
Mash volume with grains (equipment estimates 11.8 L) 11.9
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 26.5 L) 24.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 26
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20
Top off amount 0.1
Going into fermentor 20.1
Total: 32.4  
Equipment Profile Used: System Default
"Belgian Golden Ale" Witbier beer recipe by FTom75. All Grain, ABV 7.85%, IBU 32.59, SRM 3.76, Fermentables: (Pilsner, Belgian Candi Sugar - Clear/Blond (0L), Belgian Candi Syrup - Simplicity) Hops: (Styrian Goldings, Saaz) Other: (Gypsum (Calcium Sulfate))
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  • Last Updated: 2021-02-02 23:00 UTC