Belgian strong ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian strong ale

240 calories 22.3 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 80 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: IAB
Rating:
4.50 (2 Reviews)

Calories: 240 calories (Per 330ml)
Carbs: 22.3 g (Per 330ml)
Created: Sunday November 29th 2015
1.078
1.016
8.2%
32.7
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg German - Pilsner6 kg Pilsner 38 1.6 79.7%
1 kg Belgian Candi Sugar - Clear/Blond1 kg Belgian Candi Sugar - Clear/Blond 38 0 13.3%
0.15 kg German - Acidulated Malt0.15 kg Acidulated Malt 27 3.4 2%
0.13 kg German - CaraHell0.125 kg CaraHell 34 11 1.7%
0.13 kg German - Caramel Pils0.125 kg Caramel Pils 35 2.4 1.7%
0.13 kg German - CaraMunich I0.125 kg CaraMunich I 34 39 1.7%
7.53 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Domestic Hallertau28 g Domestic Hallertau Hops Pellet 4.2 Boil 60 min 13.26 28.6%
28 g Styrian Goldings28 g Styrian Goldings Hops Pellet 3.7 Boil 60 min 11.68 28.6%
14 g Styrian Goldings14 g Styrian Goldings Hops Pellet 3.7 Boil 30 min 4.49 14.3%
14 g Domestic Hallertau14 g Domestic Hallertau Hops Pellet 4.2 Boil 15 min 3.29 14.3%
14 g Domestic Hallertau14 g Domestic Hallertau Hops Pellet 4.2 Aroma 0 min 14.3%
98 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g irish moss Fining Boil 15 min.
250 ml orange juice Flavor Secondary --
20 g corriander seeds Spice Secondary --
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 297 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn syrup       Amount: 200       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Infusion -- 65 °C 80 min
13 L Sparge -- 70 °C 30 min
Quick Water Requirements
Water Liters
Total strike volume 35.2
Mash volume with grains 39.5
Grain absorption losses -6.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 29.1 L) 28.5
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 20.4 L) 21
Estimated amount in fermentor 21
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

The orange juice came from a bunch of over ripe tangerines that were boiled skin and all and then sieved to make a clear juice. The juice has some of the bitterness of the pith plus the flavor and sweetness of the juices.

The coriander is crushed and then boiled in the orange juice to eliminate any bacteria.

The juice less the coriander seeds are placed in the secondary and the beer slowly added to reduce any chance of oxidation.

leave for one week then bottle to condition.

Last Updated and Sharing
 
4,111
Views
8
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-02-03 08:14 UTC