I am the Lord of all that is golden - Beer Recipe - Brewer's Friend

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I am the Lord of all that is golden

276 calories 17.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 3.75 gallons (ending kettle volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 276 calories (Per 12oz)
Carbs: 17.4 g (Per 12oz)
Created: Tuesday January 10th 2023
1.085
1.006
10.4%
30.5
7.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb Thomas Fawcett - Golden Promise Pale Ale Malt8.75 lb Golden Promise Pale Ale Malt 36.8 2.65 76.5%
11 oz Simpsons - Golden Naked Oats11 oz Golden Naked Oats 27 7 6%
1 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 8.7%
1 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 8.7%
11.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.35 oz Styrian Goldings1.35 oz Styrian Goldings Hops Pellet 3.5 Boil 60 min 21.87 47.4%
0.75 oz Styrian Goldings0.75 oz Styrian Goldings Hops Pellet 3.5 Boil 15 min 6.03 26.3%
0.75 oz Styrian Goldings0.75 oz Styrian Goldings Hops Pellet 3.5 Whirlpool 0 min 2.62 26.3%
2.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.40 g Chalk Water Agt Mash 1 hr.
0.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.60 g Epsom Salt Water Agt Mash 1 hr.
0.30 g Gypsum Water Agt Mash 1 hr.
4.60 ml Lactic acid Water Agt Mash 1 hr.
0.40 ml Lactic acid Water Agt Sparge 1 hr.
1 each Whirlfloc Water Agt Boil 0 min.
0.50 each Campden Tablets Water Agt Mash 0 min.
1.40 g Fermaid O Other Boil 0 min.
1.40 g Fermaid O Other Secondary 0 min.
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 5.5 oz       Temp: 75 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 9 26 40 68 64
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.4375 qt Protein Rest 1 Strike 126 °F 122 °F 15 min
Protein Rest 2 Temperature 122 °F 134 °F 15 min
5 qt Sacc Rest 1 Temperature 169 °F 145 °F 60 min
Sacc Rest 2 145 °F 151 °F 30 min
Mash out Temperature 151 °F 170 °F 10 min
7.52625 qt Sparge Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.13 16.5  
Mash volume with grains 4.88 19.5  
Grain absorption losses -1.18 -4.7  
Remaining sparge water volume 1.55 6.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.15 g | 20.6 qt) 4.25 17  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 2.85 g | 11.4 qt) 3.75 15  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Estimated amount in fermentor 3.72 14.9  
Total: 5.68 22.7
Equipment Profile Used: System Default
 
Notes

2 days at 68F, add second pound of candi syrup, and then free rise to 75F.

80% rec cells in starter to lightly stress

~1L starter to get 180 billion cells, mostly to re-invigorate the yeast. Likely pitch the whole thing without decanting if that's the case?

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  • Last Updated: 2024-05-26 00:01 UTC