Belgian Golden Ale High Gravity - Beer Recipe - Brewer's Friend

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Belgian Golden Ale High Gravity

252 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Brent Modified
Calories: 252 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Tuesday December 1st 2015
1.076
1.017
7.7%
29.2
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb German - Bohemian Pilsner24 lb Bohemian Pilsner 38 1.9 80.5%
3 lb German - Carapils3 lb Carapils 35 1.3 10.1%
0.80 lb Belgian - Biscuit0.8 lb Biscuit 35 23 2.7%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 6.7%
29.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Styrian Goldings3 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 29.16 75%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Aroma 0 min 25%
4 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:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 154 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.4 gal (49.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.4 gal (1.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 9.24 37  
Mash volume with grains 11.47 45.9  
Grain absorption losses -3.48 -13.9  
Remaining sparge water volume (equipment estimates 6.72 g | 26.9 qt) 7.32 29.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.7  
Pre boil volume (equipment estimates 12.4 g | 49.6 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 16.56 66.2
Equipment Profile Used: System Default
 
Notes

Mash-in to reach a beginning mash temperature of 131F (protein rest) & hold for 20 minutes. Ramp or raise the temperature of the mash to 146F (saccharification rest) and hold for 60 minutes. Finally, ramp or raise the temperature to 168F (mash-out) and hold for 15 minutes. Lauter and sparge to collect enough preboil volume to allow for a 90 minute boil. Proceed with the 90 minute boil, adding the Simplicity candi syrup in the last 15 minutes of the boil.

or

For more malt depth, step mash at 125/136/144/154

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  • Last Updated: 2017-12-16 19:17 UTC