Belgian Golden Strong - Beer Recipe - Brewer's Friend

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Belgian Golden Strong

274 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Efficiency: 76% (brew house)
Source: NB
Calories: 274 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Friday March 16th 2012
1.084
1.009
9.8%
26.4
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb German - Floor-Malted Bohemian Pilsner30 lb Floor-Malted Bohemian Pilsner 38 1.8 82.8%
0.63 lb Belgian - Caramel Pils0.625 lb Caramel Pils 34 8 1.7%
0.63 lb Belgian - Biscuit0.625 lb Biscuit 35 23 1.7%
5 lb Belgian Candi Sugar - Clear/Blond5 lb Belgian Candi Sugar - Clear/Blond 38 0 13.8%
36.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.30 oz Saaz5.3 oz Saaz Hops Pellet 3.2 Boil 90 min 67.9%
2.50 oz Saaz2.5 oz Saaz Hops Pellet 3.2 Boil 15 min 32.1%
7.80 oz / $ 0.00
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (custom):
89%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
6 of 19 gallons put into system was bottled. the rest tap. Only 5.1 oz saaz used at 60 min's for same IBU's, because sugar not added until last 15 min's.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 135* actual temp hit 126 Infusion -- 122 °F 20 min
15.1 boiling- actual 140 Infusion -- 149 °F 30 min
8.5 boiling- actual 154 Infusion -- 158 °F 30 min
20.5 180-190? Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.54 gal (62.17 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.54 gal (14.17 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.17 gal (64.69 qt). Suggest reducing strike water volume to 9.5 gal (38 qt) and adding 4.17 gal (16.69 qt) sparge/top-off. 13.67 54.7  
Strike water volume at mash thickness of 1.75 qt/lb 13.67 54.7  
Mash volume with grains 16.17 64.7  
Grain absorption losses -3.91 -15.6  
Remaining sparge water volume (equipment estimates 5.62 g | 22.5 qt) 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.41 1.6  
Pre boil volume (equipment estimates 15.54 g | 62.2 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.29 -1.2  
Post boil Volume 13 52  
Going into fermentor 13 52  
Total: 18.75 75
Equipment Profile Used: System Default
 
Notes

approx 730 billion yeast cells. Starter then onto 5.5gl batch of patersbier then onto this Golden Strong.

kegged on 04-19-12

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  • Last Updated: 2012-08-18 22:08 UTC