Golden Leftovers - Beer Recipe - Brewer's Friend

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Golden Leftovers

242 calories 24 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: DJF
Calories: 242 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Sunday February 1st 2015
1.073
1.017
7.2%
16.8
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 68.6%
3 lb United Kingdom - Pale 2-Row3 lb Pale 2-Row 38 2.5 22.9%
0.50 lb Honey0.5 lb Honey 42 2 3.8%
10 oz Corn Sugar - Dextrose10 oz Corn Sugar - Dextrose 46 0.5 4.8%
13.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 16.83 100%
1 oz / $ 0.00
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 165 °F 45 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 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.08 g | 16.3 qt) 4.16 16.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.3  
Pre boil volume (equipment estimates 6.91 g | 27.7 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.66 34.7
Equipment Profile Used: System Default
"Golden Leftovers" Belgian Blond Ale beer recipe by DJF. All Grain, ABV 7.23%, IBU 16.83, SRM 4.5, Fermentables: (Pale 2-Row, Honey, Corn Sugar - Dextrose) Hops: (Fuggles)
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  • Public: Yup, Shared
  • Last Updated: 2015-02-01 14:59 UTC