02 - 2017 - FEB - Belgian Golden Strong - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

02 - 2017 - FEB - Belgian Golden Strong

251 calories 15.9 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 251 calories (Per 330ml)
Carbs: 15.9 g (Per 330ml)
Created: Monday February 27th 2017
1.083
1.006
10.0%
27.3
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Gladfield Ale Malt (NZ)6 kg Gladfield Ale Malt (NZ) 36 3 85.7%
1 kg Cane Sugar1 kg Cane Sugar 46 0 14.3%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5.7 Boil 60 min 21.64 70%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5.7 Boil 20 min 5.62 30%
50 g / $ 0.00
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.2 L) 34.3
Mash volume with grains (equipment estimates 37.2 L) 38.2
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 27 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Volume into fermentor 21
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Mash in @ 45 C for 15 minutes

Over two hours raise in steps to 78 C

Hold at 50, 55, 60, 62, 65, 68, 72, 75, 78

I used BIAB with a second water heater set to boiling. Mash in thick, add a couple of litres of boiling water every 15 minutes to raise the temp to next stage. Some gentle heat may be required on mashing vessel

yeast is a combo from a slurry - Mangrove Jacks empire Ale and Tripel yeasts. I used about 800ml of thin slurry. Attentuation hit 90%.

Wort was cubed (stored in plastic bottle) to cool slowly (no chill) Half was decanted to fermented, then the remaining in the bottle was shaken for about 2 minutes to aerate. Easy to shake 10kg than 20!

At writing I'm day 7 of ferment. gravity is 1.009. Will cold crash, fine, keg, bottle and enter to comp. tasting great - I didn't have pilsner malt but figured the slightly more complex ale malt may have worked for a BGS in a simple smash. Seems I was on the money.

Last Updated and Sharing
 
865
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-06-05 03:35 UTC