Golden Strong 10 - Beer Recipe - Brewer's Friend

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Golden Strong 10

222 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 9.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 10.3 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 88% (brew house)
Calories: 222 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday April 21st 2019
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OG: 1.067 FG: 1.011 ABV: 7.3% IBU: 29

1.068
1.009
7.8%
31.5
4.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Sekado - Czech Floor Malted Pilsner9.5 lb Czech Floor Malted Pilsner 38 2 50%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.3%
5.25 lb Sekado - Czech 2-Row5.25 lb Czech 2-Row 38 3 27.6%
4 lb Invert Sugar Syrup4 lb Invert Sugar Syrup - (late boil kettle addition) 36 1 21.1%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 13.3 Boil 60 min 25.26 33.3%
2 oz Spalt Select2 oz Spalt Select Hops Pellet 2.7 Boil 20 min 6.21 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.29 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.14 tsp Gypsum Water Agt Mash 1 hr.
2.23 ml Lactic acid Water Agt Sparge 1 hr.
0.86 each Whirlfloc Water Agt Mash 0 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 746 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 746 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Infusion -- 122 °F 15 min
1.4 gal Infusion -- 148 °F 45 min
0.9 gal Infusion -- 158 °F 15 min
1.1 gal Infusion -- 168 °F 15 min
5.7 gal Fly Sparge -- 170 °F 90 min
Starting Mash Thickness: 1.8 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 6.75 27  
Mash volume with grains 7.95 31.8  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 6.9 g | 27.6 qt) 7.88 31.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.53 g | 46.1 qt) 12.5 50  
Volume increase from sugar/extract (late additions) 0.34 1.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 9.5 g | 38 qt) 10.3 41.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.3 g | 41.2 qt) 9.5 38  
Total: 14.63 58.5
Equipment Profile Used: System Default
 
Notes

Slurry from Belgian Blond fermentation seemed was mix of WLP550 and Fermentis T-58. Because it seemed a little low pitched, I added a pint of slurry from a lager fermentation.
Resulting beer was strong, clean and with just the right hint of fruit and spice from the Belgian yeast and very strong malt character from the lager yeast.

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  • Last Updated: 2020-08-05 20:37 UTC
  • Snapshot Created: 2019-04-21 21:07 UTC