belgian golden strong ale - Beer Recipe - Brewer's Friend

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belgian golden strong ale

248 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 44 liters
Post Boil Size: 35 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Bakke Brygg
Calories: 248 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Monday April 6th 2020
1.082
1.008
9.8%
23.6
9.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
13 kg Belgian - Pilsner13 kg Pilsner 37 2.77 83.9%
1 kg Belgian - Munich1 kg Munich 38 14.51 6.5%
1.50 kg Belgian Candi Sugar - Clear/Blond (0L)1.5 kg Belgian Candi Sugar - Clear/Blond (0L) 38 9.7%
15.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Styrian Goldings60 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 16.75 27.3%
60 g Saaz60 g Saaz Hops Pellet 3.5 Boil 10 min 3.87 27.3%
60 g Saaz60 g Saaz Hops Pellet 3.5 Whirlpool at 80 °C 0 min 1.47 27.3%
40 g Styrian Goldings40 g Styrian Goldings Hops Pellet 5.5 Whirlpool at 80 °C 0 min 1.54 18.2%
220 g / 0.00 €
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (custom):
88.5%
Flocculation:
Low
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 791 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.98 bar       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
39 L Strike 74 °C 67 °C 60 min
Infusion -- -- --
26 L Fly Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 51.24 L. Suggest reducing strike water volume to 36.16 L and adding 5.84 L sparge/top-off. 42
Strike water volume at mash thickness of 3 L/kg 42
Mash volume with grains (equipment estimates 45.7 L) 51.2
Grain absorption losses -14
Remaining sparge water volume (equipment estimates 16 L) 15.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 44.2 L) 44
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 35
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 5.5
Going into fermentor 40
Total: 57.9  
Equipment Profile Used: System Default
 
Notes

Medición a 64 grados durante 75 min. Excelente a 77 grados durante 5 minutos si tiene la oportunidad de aumentar la temperatura de la cuchilla.

Enfríe a 16 grados antes de lanzar la levadura.

Comience la fermentación a 17 grados y deje que aumente gradualmente a 24 grados. 5 dias. Se mantiene a 24 grados hasta que FG es estable. Luego baje a 20 grados antes de tocar. Una vez completada la carbonatación, la cerveza puede almacenarse en frío (0-4 grados) hasta 6 semanas antes de servir.

Opciones de levadura: WLP530, WLP550, WLP590

Con esta cantidad de azúcar de cebado, la concentración de alcohol en la cerveza aumentará en aprox. 0.5% después de la carbonatación.

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  • Last Updated: 2020-04-06 03:49 UTC