UBX - Belgian Strong Golden Ale - Beer Recipe - Brewer's Friend

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UBX - Belgian Strong Golden Ale

252 calories 27.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 70 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 252 calories (Per 330ml)
Carbs: 27.7 g (Per 330ml)
Created: Saturday October 31st 2015
1.081
1.023
7.5%
29.0
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 kg Belgian - Pilsner15 kg Pilsner 37 1.6 78.9%
1 kg American - Caramel / Crystal 10L1 kg Caramel / Crystal 10L 35 10 5.3%
1 kg Brown Sugar1 kg Brown Sugar 45 15 5.3%
2 kg Cane Sugar2 kg Cane Sugar 46 0 10.5%
19 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Pellet 15 Boil 60 min 26.72 50%
25 g Saphir25 g Saphir Hops Pellet 4.25 Boil 20 min 2.29 25%
25 g Saphir25 g Saphir Hops Pellet 4.25 Boil 0 min 25%
100 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 L Sparge -- 67 °C 90 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 69.05 L. Suggest reducing initial water volume to 45.4 L and adding 23.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 53.76 L. Suggest reducing strike water volume to 34.84 L and adding 8.36 L sparge/top-off. 43.2
Strike water volume at mash thickness of 2.7 L/kg 43.2
Mash volume with grains 53.8
Grain absorption losses -16
Remaining sparge water volume (equipment estimates 40.9 L) 41.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.9
Pre boil volume (equipment estimates 69.1 L) 70
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 60
Going into fermentor 60
Total: 85  
Equipment Profile Used: System Default
 
Notes

--- MOSTURA ---

  • ENCHER A PANELA DE ÁGUA ATÉ O FUNDO FALSO (MEDIR OS LITROS)
  • COLOCAR MAIS 35L DE ÁGUA (2.7 RATIO)
  • ESQUENTAR A ÁGUA ATÉ 72°
  • 1H30M - 67°

  • RECIRCULAR 15M

  • ESQUENTAR A ÁGUA - 74°
  • FAZER A LAVAGEM / TRANSFERIR PARA A FERVURA

    --- FERVURA ---

    75G SAAZ @ 60 MIN
    25G PERLE @ 15 MIN
    25G MITTELFRUH @ 0 MIN

    --- FERMENTO ---

    INOCULAR TRÊS PACOTES EM 1L DE ÁGUA FERVIDA - 34°

    --- MATURAÇÃO ---

    DIA 01 - 18°
    DIA 02 - 20°
    DIA 03 - 20°
    DIA 04 - 22°
    DIA 05 - 22°
    DIA 06 - 22°
    DIA 07 - 25°
    DIA 08 - 01° (CLAFIFICAÇÃO)

    ---
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  • Last Updated: 2016-05-21 18:46 UTC