My version of "The Devil is in the Details" - Beer Recipe - Brewer's Friend

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My version of "The Devil is in the Details"

233 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 233 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Friday March 7th 2025
1.071
1.012
7.7%
36.5
3.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 82.1%
1.75 lb Cane Sugar1.75 lb Cane Sugar 46 0 17.9%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Saaz1.75 oz Saaz Hops Pellet 3.5 Boil 90 min 27.97 93.6%
0.12 oz Bravo0.12 oz Bravo Hops Pellet 15.5 Boil 90 min 8.49 6.4%
1.87 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.82 each Whirlfloc Fining Boil 15 min.
10 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Fermentis - SafAle BE-256
Amount:
0.41 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64.4 - 77 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 294 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 30 PSI       CO2 Level: 48 hours Volumes
 
Target Water Profile
Source Water (my RO filter)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 5 5 70 90 0
Use RO water. Add 3 tsp Calcium chloride to Mash water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Temperature -- 134 °F 30 min
Sacc Rest Temperature -- 148 °F 75 min
Mash Out Temperature -- 168 °F 5 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 3 12  
Mash volume with grains 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 4.94 g | 19.8 qt) 4.62 18.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 6.82 g | 27.3 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 7.62 30.5
Equipment Profile Used: System Default
 
Notes

Duvel Clone

Infusion Mash at 145 degrees for 90 minutes can be subbed for step mash.

Acidulated malt can be subbed for lactic acid or any other acid to get the mash down to 5.4 PH.

Use a 3-4L starter for 10 gallons
Pitch starter @ 64F and allow temp to rise to 80F over 1 week

About 2-3 days after pitching, when the primary is just past high krausen and falling, boil 1/2 gallon of water and disolve cane sugar in it, cover and let cool to room temp and add sugar to achieve 93% attenuation

After fermentation, cold crash for 24-48 hours, rack to keg with gelatin for crystal clear beer and allow to cold condition for 10 weeks

Force carb @ 30 psi for 48 hours for high carbonation.

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  • Last Updated: 2025-04-03 15:26 UTC