Belgian Golden Strong - Beer Recipe - Brewer's Friend

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Belgian Golden Strong

233 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Marcelo Gaggioni
Calories: 233 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Friday April 12th 2019
1.078
1.002
10.0%
778.3
6.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg American - Pilsner6 kg Pilsner 37 1.8 80.2%
1,000 g Belgian Candi Sugar - Clear/Blond (0L)1000 g Belgian Candi Sugar - Clear/Blond (0L) 38 0 13.4%
180 g German - CaraMunich II180 g CaraMunich II 34 46 2.4%
150 g Rolled Oats150 g Rolled Oats 33 2.2 2%
150 g German - Munich Light150 g Munich Light 37 6 2%
7,480 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 oz Citra15 oz Citra Hops Leaf/Whole 11 First Wort 0 min 532.24 92.4%
35 g Saaz35 g Saaz Hops Pellet 3.5 Boil 20 min 246.08 7.6%
460.24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Mash 1 hr.
3.70 ml Phosphoric acid Water Agt Mash 1 hr.
1.80 g Calcium Chloride Water Agt Mash 1 hr.
2.40 g Gypsum Water Agt Mash 1 hr.
3.50 g Chalk Water Agt Mash 1 hr.
1.50 g Table Salt Water Agt Mash 1 hr.
1.09 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 179.9 g       Temp: 21 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Antwerp Belgium
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 11 37 57 84 76
Agua destilada 20 lts.
Agua tienda inglesa 14 lts.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 66 °C 90 min
13 L Fly Sparge -- 73 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.4
Mash volume with grains 23.7
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 18.9 L) 12.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 31.7 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -2.3
Post boil Volume 20.8
Going into fermentor 20.8
Total: 31.7  
Equipment Profile Used: System Default
 
Notes

25/5 inicio
Temperatura fermentado
dia1- 22°c 25/5
dia 2,3,4- 16°c 26.26.27/05
Dia 5- 17°c 28/05
Dia 6- 18°c 29/5
Dia 7- 19°c 30/5
Dia 8- 20°c 31/5
Dia 9- 21°c 01/06
2/6 densidad 1002 a 21°c (rico sabor, mucha leva, amargor marcado pero no molesto)
Dia 11- 22°c 03/06
Dia 12- 22°c 04/06
Dia 13- 22°c 05/6

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  • Public: Yup, Shared
  • Last Updated: 2019-07-08 20:21 UTC