Belgian Golden Strong - Beer Recipe - Brewer's Friend

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Belgian Golden Strong

236 calories 14.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.3 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Pennsbury Bros
Calories: 236 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Wednesday December 7th 2022
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OG: 1.085 FG: 1.018 ABV: 8.8% IBU: 31

1.073
1.004
9.0%
35.6
3.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Dingemans - Belgian Pilsner Malt12 lb Belgian Pilsner Malt 37 1.6 78.7%
3 lb Cane Sugar3 lb Cane Sugar - (late boil kettle addition) 46 0 19.7%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.6%
15.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.25 oz Yakima Chief Hops - Saaz3.25 oz Saaz Hops Pellet 2.7 Boil at 212 °F 90 min 35.57 100%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 10.1 oz       Temp: 68 °F       CO2 Level: 4 Volumes
 
Target Water Profile
Updated Philly Queen Lane 6/20
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
8.25 gal Infusion 158 °F 150 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.43 g | 37.7 qt) 9.08 36.3  
Mash volume with grains (equipment estimates 10.41 g | 41.6 qt) 10.06 40.2  
Grain absorption losses -1.53 -6.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 7.3 29.2  
Volume increase from sugar/extract (late additions) 0.22 0.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 9.08 36.3
Equipment Profile Used: System Default
 
Notes

Add Wyeast 3711 French Saison for a blend. Make sure to areate or similar dry yeast. If using liquid yeast pitch at least 2 packages or make a starter.

Start fermentation at 62F and increase 1F everyday until you reach 80F. Keep it there for 2 weeks until fully attenuated.

If bottling use strong bottles that can handle the higher carbonation level.

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  • Last Updated: 2023-01-11 00:00 UTC