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It's all in the details

265 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.148 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Jamil Zainasheff
Hop Utilization: 99%
Calories: 265 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Saturday February 17th 2024
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25C1. Belgian Golden Strong Ale

by WAWooldridge

OG: 1.089 FG: 1.013 ABV: 10.0% IBU: 31

1.081
1.010
9.3%
28.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 78.6%
3 lb Corn Sugar - Dextrose3 lb Corn Sugar - Dextrose 42 0.5 21.4%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Artisan - Saaz (Czech)2.25 oz Saaz (Czech) Hops Pellet 2.8 Boil 90 min 9.57 61.6%
1 oz Artisan - Perle1 oz Perle Hops Pellet 7.1 Boil 90 min 10.79 27.4%
0.40 oz Simcoe0.4 oz Simcoe Hops Pellet 12.7 Boil 90 min 7.72 11%
3.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 24.52 psi       Temp: 35 °F       CO2 Level: 4 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
6.8 gal Steeping 154 °F 149 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.15 g | 20.6 qt) 0.27 1.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 7.89 g | 31.5 qt) 3 12  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.39 17.6
Equipment Profile Used: System Default
 
Notes

Mash at 149 for 90 mins then boil for 90 mins.

Chill to 64 then pitch yeast. Let temp rise to 80 over the course of the week. It should finish after 1 week. Then carbonate to 4 vols and serve at 40-50f.

First made 2/18/24.

Did a 90 minute mash. Added 1 1/4 tsp gypsum to mash water and 11 grams of lactic acid to get ph to 5.19, as it started at 6.0.

Pre sparge gravity was 1054. Sparged with 1.1 gallons of 168 degree filtered water - did not make any additions as wanted to slightly raise mash ph.

The Saaz hips were only 2.8 aa so had to add more IBUs. Added 1 oz or Perle and .4 oz Sincoe to hit target 32 IBUss

Pre boil gravity 1075 after adding sugar. Ph was 5.21.

Post boil 1081. Chilled to 64 and added yeast starter.

Fermented at 64 for a day, then fraduuraised temp by a degree or two per day until it was 77 degrees. Fermentation was linear until 1034 then it stalled. I roused the yeast and it got going again. Had to rouse 3 or 4 more times to keep the gravity drop.

After 3 weeks in the fermenter the gravity stabilized at 1010 so put into keg. Chilled for 24 hours to 34 degrees then added CO2 to 20 psi . Lovely nose out of fermenter - like nectar. Palate was very complex with amazing length. As it was 77 degrees there was an alcohol taste, but subtle, along with good bitterness. It’s going to be a complex beer.

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  • Last Updated: 2024-03-15 01:28 UTC