Belgian biere d'or - Beer Recipe - Brewer's Friend

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Belgian biere d'or

218 calories 21.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 15.5 gallons
Post Boil Size: 15 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Friday April 22nd 2022
1.066
1.015
6.8%
30.1
3.2
5.8
36.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Briess - Pilsen Malt 2-Row20 lb Pilsen Malt 2-Row $ 1.42 / lb
$ 28.40 		37 1.2 57.1%
13 lb Belgian - Pilsner13 lb Pilsner 37 1.6 37.1%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 2.9%
1 lb Cane Sugar1 lb Cane Sugar 46 0 2.9%
35 lbs / $ 28.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Styrian Goldings4 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 23.33 40%
3 oz Saaz3 oz Saaz Hops Pellet 3.5 Boil 20 min 6.74 30%
3 oz Saaz3 oz Saaz Hops Leaf/Whole 3.5 Boil 0 min 30%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Clarifier $ 2.67 / oz
$ 2.67 		Water Agt Mash 0 min.
1 tbsp Yeast Energizer $ 2.67 / tbsp
$ 2.67 		Water Agt Mash 0 min.
1 oz Yeast Nutrient $ 2.67 / oz
$ 2.67 		Water Agt Mash 0 min.
$ 8.00
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
3 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 331 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.62 gal Strike 169 °F 152 °F 60 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.88 gal (67.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.88 gal (19.5 qt) sparge/top-off.    
Strike water volume at mash thickness of 1 qt/lb 8.5 34  
Mash volume with grains (equipment estimates 10.72 g | 42.9 qt) 11.22 44.9  
Grain absorption losses -4.25 -17  
Remaining sparge water volume (equipment estimates 12.8 g | 51.2 qt) 11.43 45.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 16.88 g | 67.5 qt) 15.5 62  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.38 -1.5  
Post boil Volume 15 60  
Top off amount 0.5 2  
Going into fermentor 15.5 62  
Total: 19.93 79.7
Equipment Profile Used: System Default
 
Notes

Using the Belgian Golden Ale recipe (pg. 19) BYO Edition May-June 2006; Volume 12 Number 3. Continuous infusion mash i.e. boiling water trickle into mash to go from unheated to 152 over 3-4 hours.

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  • Last Updated: 2022-04-22 18:11 UTC