TROPICAL TANGO - Beer Recipe - Brewer's Friend

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TROPICAL TANGO

221 calories 16.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 53.71 liters
Post Boil Size: 48 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 221 calories (Per 330ml)
Carbs: 16.6 g (Per 330ml)
Created: Monday April 8th 2024
1.073
1.009
8.4%
48.0
6.8
n/a
13.24
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
11 kg Belgian - Pilsner11 kg Pilsner 37 2.77 78.6%
2 kg Belgian Candi Sugar - Clear/Blond (0L)2 kg Belgian Candi Sugar - Clear/Blond (0L) 38 14.3%
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 7.1%
14 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Galaxy50 g Galaxy Hops 0.09 € / g
4.50 € 		Pellet 16.1 Boil 60 min 42.07 26.3%
35 g Kohatu35 g Kohatu Hops Pellet 6.5 Boil 15 min 5.9 18.4%
35 g MOST35 g MOST Hops 0.05 € / g
1.75 € 		Pellet 8.5 Boil 0 min 18.4%
35 g Kohatu35 g Kohatu Hops 0.05 € / g
1.75 € 		Pellet 7.2 Dry Hop 3 days 18.4%
35 g MOST35 g MOST Hops 0.05 € / g
1.75 € 		Pellet 8.5 Dry Hop 3 days 18.4%
190 g / 9.75 €
 
Other Ingredients
Amount Name Cost Type Use Time
18.02 ml Irish Moss Fining Boil 15 min.
10.50 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1.10 g Table Salt Water Agt Mash 1 hr.
10.88 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
3.49 € / each
3.49 €
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 998 B cells required
3.49 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 6.86 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 11 18 41 70 183
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55°C to 60°C Infusion -- 60 °C 15 min
Infusion -- 64 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.15 L. Suggest reducing initial water volume to 44.75 L and adding 8.75 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains 40.3
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 31 L) 31.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.4
Pre boil volume (equipment estimates 53.5 L) 53.7
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 45 L) 48
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 48 L) 45
Total: 64.2  
Equipment Profile Used: System Default
 
Notes

Alternative Mash method. Mash in at 37°C and ramp up slowly to mash out temp. Slowly mean from 90 minutes to 3h. This increase fermentability of the wort.

Primary fermentation should be done from 16°C to as high as 29°C during primary fermentation. (7 days)

When primary slow down (3 to 4 days), add the .45 dextrose (previously boiled and cooled) and 1/16 tbs of yeast nutrient.

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  • Last Updated: 2024-08-09 09:51 UTC