Strong Belgian Golden - Beer Recipe - Brewer's Friend

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Strong Belgian Golden

190 calories 8.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 6.2 liters (fermentor volume)
Pre Boil Size: 4 liters
Pre Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 76% (brew house)
Source: The Green Man
Calories: 190 calories (Per 330ml)
Carbs: 8.3 g (Per 330ml)
Created: Friday July 7th 2017
1.064
0.999
8.5%
24.2
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 kg American - Pilsner1.25 kg Pilsner 37 1.8 80.6%
50 g Flaked Oats50 g Flaked Oats 33 2.2 3.2%
250 g Brown Sugar250 g Brown Sugar 45 15 16.1%
1,550 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Tettnanger15 g Tettnanger Hops Pellet 4.5 First Wort 0 min 20.85 42.9%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 10 min 3.33 28.6%
10 g Saaz10 g Saaz Hops Pellet 3.5 Aroma 0 min 28.6%
35 g / $ 0.00
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (custom):
99%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 49 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 L Infusion -- 65 °C 90 min
1 L Sparge -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 17 L) 6
Mash volume with grains (equipment estimates 17.8 L) 6.9
Grain absorption losses -1.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 14.9 L) 4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 6.2
Volume into fermentor 6.2
Total: 6  
Equipment Profile Used: System Default
 
Notes

This was a roller coaster ride! Wort boiled with 4 litres of water, plus a litre of Sparge runnings. Cooled down to below 79 C with cooled water and cooled in a bath for 30 minutes. Liquored back with 2 Litres of bottled water from the fridge to OG 1.064. Yeast pitched at 18C. Kept at 18C for three days then allowed to free rise. Ambient temps were up-to 30C over a five day period. Put back in the 18C cooler as I was scared of fusel production at these temps. One more week at 18C. Half way through the week gravity reading revealed 1.000! Crazy! Supposedly 99% attenuation! At bottling at the end of 2 weeks since pitching FG was 1.000. No change, so 8.43% alcohol.
1 week after bottling tasting revealed a creamy head with silky mouthfeel. Due to oats, I guess. No fusel taste but great citrusy ethers. Really can't tell that it was fermenting at 30C for a while! Very tasty and clean. Not clear, but that is due to the oats.
Successful and will get better with age, if I can avoid drinking all of my tiny batch...

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  • Last Updated: 2017-07-15 11:07 UTC