Belgian Strong Ale - Beer Recipe - Brewer's Friend

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Belgian Strong Ale

277 calories 24.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 277 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Sunday February 19th 2012
1.084
1.016
9.0%
41.4
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Wheat2 lb Wheat 38 1.8 6.1%
26 lb Belgian - Pilsner26 lb Pilsner 37 1.6 78.8%
4 lb Turbinado4 lb Turbinado 44 10 12.1%
1 lb American - Victory1 lb Victory 34 28 3%
33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Cascade2.5 oz Cascade Hops Leaf/Whole 7 Boil 90 min 55.6%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Aroma 1 min 44.4%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Other Boil 15 min.
1 tbsp yeast nutrient Other Boil 5 min.
1 tbsp gelatin Fining Primary 1 min.
0.50 oz Oak Spice Primary 1 min.
4 oz White grapes Flavor Primary 1 min.
4 oz candied kumquats Spice Primary 5 min.
0.25 oz coriander Spice Boil 5 min.
0.25 oz grated ginger Spice Boil 5 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Belgian Water Profile Antwerp
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 12 20 69 87 81
This is to treat 20 gallons of water.

chalk - 4 grams
baking soda - 6 grams
gypsum - 6 grams
calcium chloride - 12 grams
epsom salt - 10 grams
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
recirculating ramping up after resting at 145 Infusion -- 145 °F 45 min
155 using herms to ramp up Temperature -- 150 °F 30 min
recerculate ramping up to 145 Infusion -- 113 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.42 gal (53.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.42 gal (5.68 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.01 gal (60.03 qt). Suggest reducing strike water volume to 9.68 gal (38.72 qt) and adding 3.01 gal (12.03 qt) sparge/top-off. 12.69 50.8  
Strike water volume at mash thickness of 1.75 qt/lb 12.69 50.8  
Mash volume with grains 15.01 60  
Grain absorption losses -3.63 -14.5  
Remaining sparge water volume (equipment estimates 4.3 g | 17.2 qt) 6.88 27.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.3 1.2  
Pre boil volume (equipment estimates 13.42 g | 53.7 qt) 16 64  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 19.57 78.3
Equipment Profile Used: System Default
 
Notes

Sugar is added 5 minutes until flameout directly to the boil

1/2 minerals added at mash the other half added during the boil after sparging.

Ferment at 64 then let naturally rise into mid to high 70's to finish. Add oak once most of ferment is done before racking for 5 days.

Total water needed is 20 gallons. Mash strike temp is 9 gallons at 130. Sparge at 170 with the other 11 gallons Use Herms to keep mash range at 145 for 45 minutes then raise up to 150 for 15 minutes.

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  • Last Updated: 2012-06-05 03:02 UTC