Belgian Golden Strong - Beer Recipe - Brewer's Friend

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Belgian Golden Strong

229 calories 13 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 69% (brew house)
Hop Utilization: 98%
Calories: 229 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created: Tuesday March 10th 2020
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The Devil's Acquaintance Belgian Golden Strong

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OG: 1.074 FG: 1.007 ABV: 9.2% IBU: 27

1.071
1.003
8.9%
28.8
3.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 85.7%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose 42 0.5 14.3%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Bravo0.6 oz Bravo Hops Pellet 14.9 Boil 90 min 28.79 100%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Sparge 30 min.
1 each Whirlfloc Fining Boil 5 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 360 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.97 gal Single infusion recirculating mash Infusion -- 149 °F 75 min
3.16 gal Fly sparge Sparge -- 170 °F 45 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 4.05 16.2  
Mash volume with grains 5.01 20  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.32 g | 21.3 qt) 4.29 17.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 6.75 27  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.34 33.4
Equipment Profile Used: System Default
 
Notes
  • Brewed on 3/28/20
  • Mash water = 4.97 gallons (18.8 liters)
  • Sparge water = 3.16 gallons (12.0 liters)
  • Expecting pre-boil volume of 6.6 gallons (25 liters) or 6.86 gallons (25.9 liters) after 4% wort expansion, actually had 26.5 liters or ~7.0 gallons
  • Expecting mash efficiency of 84% (at expanded wort volume) which implies a pre boil gravity of 1.067
  • Mash temp settled right it at ~149F
  • Hit 15.7 plato pre boil gravity which converts to 1.064 vs. 1.067 target so 82% mash efficiency vs. 84% expected.
  • Expecting to boil down to 6.0 gallons (after wort cools) so boil-off tool estimates 1.074 OG, Actual original gravity reading was 17.3 plato which converts to 1.071 vs 1.074 expected.
  • After boil had ~6.0 gallons (expected 6.0 not expanded so this is a little low) in the kettle and ~5.75 gallons made it into the fermenter. I tipped the grainfather this time and it helped with the final volume in fermenter, and poured ~1 liter of starter in
  • Pitched yeast starter and set fermentation chamber at 64F, ramped to 66F after 2 days, then 69F on day 3, then 72F on day 4, then 75F on day 5, then 78F on day 6, then 80F on day 7, then 82F on day 8, turned off heat on day 12 to let fermentation get back to room temp (~68F).
  • Packaged on 4/13/20, batch #43, FG was 1.002 (at 68F) which converts to 1.003 so 92% attenuation vs 76% avg. and 82% expected
  • Fill keg to 51.40 pounds = (1.003FG x 8.345 x 5 gallons) + 9.548 (empty keg weight). Was able to get 51.46 pounds so volumes during brew day were good. Had about 12 ounces left over.
  • This beer needed time to condition. 6 weeks post packaging it was tasting fantastic.
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  • Last Updated: 2020-05-29 00:36 UTC