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

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Belgian Golden Strong Ale

216 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 216 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Tuesday May 19th 2020
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2024 golden strong ale

by iron man brewing

OG: 1.070 FG: 1.014 ABV: 7.8% IBU: 29

1.071
1.010
8.0%
24.0
5.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Weyermann - Extra Pale Premium Pilsner Malt4.5 kg Extra Pale Premium Pilsner Malt 38 1.5 73.5%
0.60 kg Weyermann - Pale Ale0.6 kg Pale Ale 39 2.3 9.8%
0.20 kg Weyermann - Carahell0.2 kg Carahell 34 10 3.3%
0.10 kg Belgian - Biscuit0.1 kg Biscuit 35 23 1.6%
60 g Weyermann - Pale Wheat60 g Pale Wheat 36 2 1%
60 g Rice Hulls60 g Rice Hulls 0 0 1%
0.50 kg Belgian Candi Sugar - Clear/Blond (0L)0.5 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 8.2%
0.10 kg Belgian Candi Sugar - Amber/Brown (60L)0.1 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 1.6%
6.12 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Brewferm Melange - Bittering15 g Brewferm Melange - Bittering Hops Pellet 11.5 First Wort 90 min 21.5 37.5%
5 g Brewferm Melange - Aroma5 g Brewferm Melange - Aroma Hops Pellet 12 Boil at 100 °C 10 min 2.54 12.5%
20 g Brewferm Melange - Aroma20 g Brewferm Melange - Aroma Hops Pellet 12 Whirlpool at 40 °C 0 min 50%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss Fining Boil 10 min.
1 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
10 g orange peel - bitter Spice Boil 10 min.
10 g orange peel - sweet Spice Boil 10 min.
5 g Coriander Seed Spice Boil 10 min.
1 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2 g gelatin Fining Bottling 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 161.1 g       Temp: 20 °C       CO2 Level: 2.3 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
9 L Heat & Transfer Sparge 80 °C 80 °C 15 min
21.5 L Protein Rest Sparge 52 °C 48 °C 20 min
Strike 62 °C 62 °C 20 min
Steeping 64 °C 64 °C 20 min
Steeping 66 °C 66 °C 20 min
Steeping 68 °C 68 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.6
Mash volume with grains 20.2
Grain absorption losses -5.5
Remaining sparge water volume 14.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 25
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 16.8 L) 21
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 20.9
Total: 31.4  
Equipment Profile Used: System Default
 
Notes

D-1: Created yeast start

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  • Last Updated: 2020-06-12 05:54 UTC