Golden Belgan Grapes - Beer Recipe - Brewer's Friend

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Golden Belgan Grapes

283 calories 22.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.04 liters
Post Boil Size: 20.95 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 283 calories (Per 12oz)
Carbs: 22.9 g (Per 12oz)
Created: Saturday August 5th 2023
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2024 golden strong ale

by iron man brewing

OG: 1.070 FG: 1.014 ABV: 7.8% IBU: 29

1.086
1.013
9.6%
35.4
5.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Weyermann - Pilsner6 kg Pilsner 36 1.5 75.9%
1 kg Weyermann - Pale Ale1 kg Pale Ale 39 2.3 12.7%
500 g Weyermann - Munich Type I500 g Munich Type I 38 6 6.3%
250 g Weyermann - Carapils250 g Carapils 34.5 2.1 3.2%
150 g Weyermann - Acidulated150 g Acidulated 27 3.4 1.9%
7,900 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Artisan - Magnum20 g Magnum Hops Pellet 9.9 Boil 60 min 20.06 40%
15 g Charles Faram - Polaris15 g Polaris Hops Pellet 21 Boil 10 min 11.57 30%
15 g Nelson Sauvin15 g Nelson Sauvin Hops Pellet 12.5 Boil 5 min 3.79 30%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Sweet Orange Peel Flavor Boil 5 min.
15 g Coriander Seed Spice Boil 5 min.
8 g Gypsum Water Agt Mash 1 hr.
1 kg Green Grapes Water Agt Whirlpool 15 min.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
567 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 15 75 75 25
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 28.8
Mash volume with grains 34
Grain absorption losses -7.9
Remaining sparge water volume (equipment estimates 5.9 L) 4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Mashing: Heat 25 liters of water to 67°C (152°F). Add your crushed malts and stir. Maintain this temperature for a 60-minute mash.

Sparging: After mashing, raise temperature to 75°C (167°F) for mash out. Rest for 10 minutes. Sparge with extra water (around 10 L) at 75°C until pre-boil volume is around 24 liters.

Boiling: Start the boil. Add Magnum hops at the start of the 60-minute boil. Add Polaris hops with 10 minutes remaining. With 5 minutes left, add Nelson Sauvin hops, crushed coriander seeds, and orange peel. Turn off the heat, add crushed green grapes, and let sit for 15 minutes.

Cooling and Fermentation: Cool wort quickly to 20°C (68°F), transfer to a sanitized fermenter, then pitch the yeast. Ferment at 20°C (68°F) for 2 weeks or until fermentation activity stops.

Conditioning: Transfer beer to a secondary fermenter, avoiding sediment. Allow it to condition for 2 more weeks.

Packaging: Package into bottles or kegs, carbonate to 2.5 volumes of CO2, and allow it to age for at least 2 more weeks before enjoying.

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  • Last Updated: 2023-08-05 18:09 UTC