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Belgian Strong Golden Ale

Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 240 calories (Per 12oz)
Carbs: 21 g (Per 12oz)

Created: Monday June 29th 2020

Cherub Nectar - Belgian Golden Strong

by Brewer's Friend Blog

OG: 1.076 FG: 1.012 ABV: 8.3% IBU: 37

Original Gravity:

1.073

Final Gravity:

1.013

ABV (standard):

7.9%

IBU (tinseth):

31.3

SRM (morey):

4.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	Belgian - Pilsner12 lb Pilsner	37	1.6	82.8%
0.25 lb	Belgian - Caramel Pils0.25 lb Caramel Pils	34	8	1.7%
0.25 lb	Belgian - Biscuit0.25 lb Biscuit	35	23	1.7%
2 lb	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	13.8%
14.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Saaz2 oz Saaz Hops	Pellet	3.5	Boil	60 min	25.04	66.7%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	15 min	6.21	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Saaz (Pellet) 2.9999999931377 oz Saaz (Pellet) Hops		31.25	100%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.7 gal		Strike	164 °F	148 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Yeast

Wyeast - Belgian Strong Ale 1388

Amount:	2 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Low
Optimum Temp:	64 - 80 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 129 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^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

***OG 1.81 Ready 4 months

Patterned after some of Belgium’s most
unique and famous ales, our kit yields a
beer that looks innocent in the glass but
packs a delicious wallop. The secret is a
high percentage of candi sugar, an easily
fermentable sugar that ratchets up the
beer’s strength while keeping the body light
and easy to drink. Smooth mouthfeel, sweet,
floral maltinesss, and rich spiciness from
hops and yeast

TRADITIONAL MULTI STEP
Protein Rest: 122° F for 20 minutes
Beta Sacch’ Rest: 149° F for 30 minutes
Alpha Sacch’ Rest: 158 F for 30 minutes
Mashout: 170° F for 10 minutes
Mash Schedule: Option B

SINGLE INFUSION
Sacch’ Rest: 149° F for 60 minutes
Mashout: 170° F for 10 minutes

Clear Candi Sugar gets added at 10mins in the boil

Suggested fermentation schedule:
-1-2-weeks-primary;-2-4-weeks-secondary;-2-4-weeks

bottle-conditioning;-extended-bottle-aging

Last Updated and Sharing

318

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Brews

Public: Yup, Shared
Last Updated: 2020-06-29 23:10 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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