All In The Details (modified) - Beer Recipe - Brewer's Friend

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All In The Details (modified)

265 calories 25.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Brewing Classic Styles
Calories: 265 calories (Per 12oz)
Carbs: 25.8 g (Per 12oz)
Created: Wednesday June 3rd 2015
1.080
1.018
8.2%
30.0
8.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 75%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 6.3%
3 lb Turbinado3 lb Turbinado 44 10 18.8%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.75 Boil 60 min 20.15 66.7%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.75 Boil 30 min 9.81 33.3%
3 oz / $ 0.00
 
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:
82 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       CO2 Level: 4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Infusion -- 149 °F 90 min
18 qt Batch Sparge -- 168 °F 20 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 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 5.14 g | 20.5 qt) 3.77 15.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 8.36 g | 33.5 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.65 34.6
Equipment Profile Used: System Default
 
Notes

OG: 1.083
FG: 1.006

Pitch yeast at 64F and slowly rise to 82F over course of 1 week

I used turbinado because it was on hand but one should use a cane or beet sugar with very little color.

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  • Last Updated: 2015-06-03 22:13 UTC