Belgian Golden Strong - Beer Recipe - Brewer's Friend

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Belgian Golden Strong

235 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.6 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Brad
Calories: 235 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Tuesday October 6th 2015
1.071
1.017
7.1%
31.3
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24.06 lb Belgian - Pale Ale24.06 lb Pale Ale 38 3.4 85.6%
3 lb Candi Syrup - Belgian Candi Syrup - Clear3 lb Belgian Candi Syrup - Clear 32 0 10.7%
1.05 lb American - Wheat1.05 lb Wheat 38 1.8 3.7%
28.11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 18.88 42.9%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 30 min 12.4 57.1%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc Fining Boil 10 min.
1 tsp Yeast Nutrent Other Boil 10 min.
8 g CaCl Water Agt Mash --
8 g Gypsum Water Agt Mash --
3 ml Phosphoric acid Water Agt Mash --
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Golden Stron
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
64 0 0 61 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sacc rest Infusion -- 149 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.38 gal (53.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.38 gal (5.53 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.42 37.7  
Mash volume with grains 11.43 45.7  
Grain absorption losses -3.14 -12.6  
Remaining sparge water volume (equipment estimates 7.09 g | 28.4 qt) 7.31 29.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.26 1.1  
Pre boil volume (equipment estimates 13.38 g | 53.5 qt) 13.6 54.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.73 66.9
Equipment Profile Used: System Default
 
Notes

FERMENTATION:
Start at 68 raise over 4 days to 73 hold at 73 for 10 days.
As Primary slows down, add 1/2 the belgian candi sugar.

2L stepped up to 3L starter

I calculated the entire amount of Candi sugar under fermentables just for the recipe design. Once I actually am ready to brew, I will remove 1/2 of the sugar to make my gravities line up correctly (i.e. preboil, post boil)

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  • Last Updated: 2015-12-28 01:12 UTC