Golden Horny Devil - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Golden Horny Devil

249 calories 20.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Daniel Langmaid
Calories: 249 calories (Per 12oz)
Carbs: 20.6 g (Per 12oz)
Created: Thursday January 16th 2014
1.076
1.012
8.3%
33.0
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 82.9%
1.50 lb Corn Sugar - Dextrose1.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 10.4%
12 oz Candi Syrup - Belgian Candi Syrup - Clear12 oz Belgian Candi Syrup - Clear - (late boil kettle addition) 32 0 5.2%
3.50 oz German - Acidulated Malt3.5 oz Acidulated Malt 27 3.4 1.5%
14.47 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 7.2 Boil 90 min 21.06 37.5%
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 7.2 Boil 10 min 11.9 62.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Clarity-ferm Other Primary 0 min.
1 each whirfloc Other Other 10 min.
0.50 tsp yeast nutrient Other Other 10 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 401 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 8.3oz       CO2 Level: 4 Volumes
 
Target Water Profile
Bru'n Water Yellow Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 5 6 60 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 qt -- -- 149 °F 75 min
22 qt -- -- 168 °F --
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.67 14.7  
Mash volume with grains 4.64 18.6  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 6.01 g | 24 qt) 6.86 27.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 8.75 35  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 10.53 42.1
Equipment Profile Used: System Default
 
Notes

Brewed 4/12/14. Strike water was 171F and it brought it to 155F. I had to put a quart or cold water in the mash and recirculate 2 gal top get down to 149F. Mash pH was 4.9 which still seems pretty low since 5.4ish was predicted. Wondering if my meter is going or if something is really wrong? Boil kettle efficiency was 89%. Was shooting for 9 gal and only got 8.75 but that is ok. Recirculated (vorlaughed) for about 15min until it was clear. I sparged very slowly about a quart a minute. Had a very vigorous boil and probably got about 5.25 gal. Topped off with a little bit of water. Wort smelled a bit different than what I am used to and I am not sure what that was from. My efficiency went up and I am thinking that may have been to the re-circulation and slow sparge. The sugar may have had a impact too. Pitched at 73F however I cooled it down because I didn't want it to take off too crazily. 4/13 the beer was sitting at about 66F so I heated it up to 69F. I am trying to get it to about 70-72F but want to do it slowly. Temp got up to about 74F today (maybe for about 5 hours) and I cooled it back down to about 69F but then raised it back to about 71F. 4/14 beer maintained about 70F heated it up to about 71F. By evening it had creeped up to about 72F and fermentation seems to have slowed a bit too. 4/15 morning the beer was sitting at about 70F, by evening time it was sitting at about 71F. 4/16 it's been sitting at 70/71F all day. Going to bump it up in temp to help attenuation. Bumped it up to 76F, intended to do 74F but I think higher will be ok. 4/17 the temp had heated up to 78F by morning but I am thinking I will just leave it there as that is the upper limit of the yeast fermentation range. Gravity reading on 4/25 but it at 1.012 sample was very tasty. 5/7/14 I turned up the aquarium heater to 75F, not sure how hot that heated it too. On 5/9 I took it out of the heated bath. Bottled on 6/3/2014. Hopefully didn't carb it too much.

Last Updated and Sharing
 
4,479
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-06-04 14:38 UTC