Belgian Golden Strong Ale - Beer Recipe - Brewer's Friend

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Belgian Golden Strong Ale

250 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 11.3 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 250 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Tuesday October 15th 2019
1.076
1.014
8.2%
31.8
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb Belgian - Pilsner24 lb Pilsner 37 1.6 81.4%
5 lb Candi Syrup - Belgian Candi Syrup - Simplicity5 lb Belgian Candi Syrup - Simplicity - (late boil kettle addition) 32 1 16.9%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 1.7%
29.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Styrian Goldings4 oz Styrian Goldings Hops Pellet 4.5 Boil 30 min 23.88 66.7%
2 oz Saaz2 oz Saaz Hops Pellet 3 Boil 30 min 7.96 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Brewmaster - Calcium Chloride Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
4 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 269 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 10 115 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 gal Infusion 146 °F 146 °F 60 min
Strike -- 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.48 gal (53.9 qt). Suggest reducing initial water volume to 11.56 gal (46.24 qt) and adding 1.48 gal (5.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.21 gal (56.84 qt). Suggest reducing strike water volume to 10.04 gal (40.16 qt) and adding 2.21 gal (8.84 qt) sparge/top-off. 12.25 49  
Strike water volume at mash thickness of 2 qt/lb 12.25 49  
Mash volume with grains 14.21 56.8  
Grain absorption losses -3.06 -12.3  
Remaining sparge water volume (equipment estimates 4.1 g | 16.4 qt) 4.56 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.04 g | 52.1 qt) 13.5 54  
Volume increase from sugar/extract (late additions) 0.44 1.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.3 45.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.3 g | 45.2 qt) 11 44  
Total: 16.81 67.3
Equipment Profile Used: System Default
 
Notes

pH -- 5.2

YEAST: 2 to 3 packs (or make an appropriate starter) Wyeast 1388 Belgian Strong Ale yeast or White Labs WLP570 Belgian Golden Ale yeast , or 2 packs Belle Saison dry yeast.

MASH:
Mash-in to reach a beginning mash temperature of 131F (protein rest) & hold for 20 minutes. Ramp or raise the temperature of the mash to 146F (saccharification rest) and hold for 60 minutes. Finally, ramp or raise the temperature to 168F (mash-out) and hold for 15 minutes. Lauter and sparge to collect enough preboil volume to allow for a 90 minute boil. Proceed with the 90 minute boil, adding the Simplicity candi syrup in the last 15 minutes of the boil.

Chill to 64F, pitch yeast, and allow to raise to 82F over the course of 5 days. If unable to raise this high, raise as high as possible.

Ferment at 82F for 2 weeks. Then cold crash and lager at 32F for 3 weeks before bottling in Belgian bottles or kegging.

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  • Last Updated: 2019-10-25 17:49 UTC