North Cro Belgian Golden Strong Ale - Beer Recipe - Brewer's Friend

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North Cro Belgian Golden Strong Ale

230 calories 19.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Post Boil Size: 5.54 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 66% (brew house)
Source: North Cro Brewing
Calories: 230 calories (Per 12oz)
Carbs: 19.7 g (Per 12oz)
Created: Thursday March 27th 2025
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OG: 1.074 FG: 1.007 ABV: 9.2% IBU: 27

1.070
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12.25 lb Dingemans - Belgian Pilsner Malt12.25 lb Belgian Pilsner Malt 37 1.6 84.5%
2.25 lb Candi Syrup - Belgian Candi Syrup - Simplicity2.25 lb Belgian Candi Syrup - Simplicity - (late boil kettle addition) 32 1 15.5%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Yakima Chief Hops - Hallertauer Magnum0.25 oz Hallertauer Magnum Hops Pellet 16.2 Boil at 212 °F 60 min 15.41 12.5%
0.75 oz Barth-Haas - Hallertauer Mittelfrüher0.75 oz Hallertauer Mittelfrüher Hops Pellet 4.25 Boil at 212 °F 60 min 12.13 37.5%
1 oz Artisan - Styrian Goldings1 oz Styrian Goldings Hops Pellet 4.3 Whirlpool at 175 °F 15 min 1.96 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 75 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 75 min.
2 g Epsom Salt Water Agt Mash 75 min.
2 g Gypsum Water Agt Mash 75 min.
3 ml Phosphoric acid Water Agt Mash 75 min.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 593 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.1 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Belgian Golden Strong Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 6 18 79 62 47
Eight gallons distilled water with mineral salts and 3 ml phosphoric acid (85% strength)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal 1st Saccharification Rest Infusion 75 °F 148 °F 45 min
2nd Saccharification Rest Temperature 148 °F 158 °F 30 min
Mash-Out Vorlauf 158 °F 168 °F 15 min
Starting Mash Thickness: 3.2 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (3.2 qt/lb), your strike volume will exceeds the total water needed for the recipe (8.88 g). Reduce mash thickness to 2.89 qt/lb or increase pre-boil volume to 8.02 g.    
Strike water volume at mash thickness of 3.2 qt/lb 9.8 39.2  
Mash volume with grains 10.78 43.1  
Grain absorption losses -1.53 -6.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 7.1 28.4  
Volume increase from sugar/extract (late additions) 0.2 0.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.29 g | 21.2 qt) 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

PRE-BREW DAY PREPARATIONS

MEASURE SALTS
Very carefully measure out salts, put in medicine bottle.

MEASURE GRAINS
Carefully weigh out 12.25# of Dingemann's Pilsener malt.

MEASURE HOPS
Carefully weigh out the hop additions, put in small mason jars. under vacuum.

YEAST STARTER
This high gravity beer will need a 4 liter starter. 400 billion cells are needed. Prepare 4L of wort in the flask. Add yeast, put on stir plate.

DAY BEFORE BREW DAY
Prepare brewing water - with the grain basket in place, add PRECISELY 8 gallons water to the kettle.

Salts/acids - add mineral salts as prescribed, than add 3 ml 85% phosphoric acid. Check pH of water at this time and record.

BREW DAY!
Heat brewing water up to 148 deg F and hold there. Pump must remain off for the mash-in.

Mash-in
Add grains to the the water/basket, and stir in vigorously. Keep stirring as temperature rises back to 148 deg F. After 10 min, check pH. If pH is more than 5.45, more acid will be needed.

First Saccharification Rest
(45 minutes)
Open valves, allow liquid to enter the recirculation system. Establish recirculation at a moderate flow rate. Conduct the rest at 148 deg F for 45 minutes.

Second Saccharification Rest
(30 minutes)
Conduct this rest at 158 deg F for 30 minutes. Stir as needed,.

Mash-out/Vorlauf
(15 minutes)
Raise temperature to 168 deg F for 15 minutes. Allow recirculation to continue as usual.

Raising the Basket
TURN OFF RECIRCULATION. Raise the basket and hang on side of the kettle, as is usually done.

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  • Last Updated: 2025-04-01 20:51 UTC