DBC Belgian Golden - Beer Recipe - Brewer's Friend

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DBC Belgian Golden

247 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 247 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Thursday March 20th 2025
1.075
1.013
8.1%
34.6
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.25 lb German - Bohemian Pilsner12.25 lb Bohemian Pilsner 38 1.9 74%
2.50 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)2.5 lb Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 15.1%
0.95 lb Cara 20L0.95 lb Cara 20L 34 22 5.7%
0.86 lb American - White Wheat0.86 lb White Wheat 40 2.8 5.2%
16.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.51 oz YCR - Pahto0.51 oz Pahto Hops Pellet 16.5 Boil 60 min 27.75 17.5%
1.22 oz Charles Faram - Savinjski Golding1.22 oz Savinjski Golding Hops Pellet 4 Boil 15 min 4.3 41.8%
1.19 oz Charles Faram - Savinjski Golding1.19 oz Savinjski Golding Hops Pellet 4 Boil 5 min 2.55 40.8%
2.92 oz / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1.75 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 169 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
23 9 21 40 67 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal 131 °F 131 °F 20 min
5 gal 152 °F 152 °F 60 min
5 gal 168 °F 168 °F 20 min
Starting Mash Thickness: 1.8 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 6.33 25.3  
Mash volume with grains 7.45 29.8  
Grain absorption losses -1.76 -7  
Remaining sparge water volume (equipment estimates 4.82 g | 19.3 qt) 5.18 20.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.14 g | 36.6 qt) 9.5 38  
Volume increase from sugar/extract (late additions) 0.22 0.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 11.51 46
Equipment Profile Used: System Default
 
Notes

Ferment:
64℉ for 2 days
68℉ for 6 days
45℉ for 4 days

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  • Last Updated: 2025-04-06 13:37 UTC