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Sterkte Van Belgie Ale

Method: Partial Mash
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.135 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 284 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)

Created: Friday May 16th 2014

Original Gravity:

1.086

Final Gravity:

1.016

ABV (standard):

9.2%

IBU (tinseth):

23.0

SRM (morey):

16.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Liquid Malt Extract - Light5 lb Liquid Malt Extract - Light	35	4	34.5%
4 lb	Liquid Malt Extract - Amber4 lb Liquid Malt Extract - Amber	35	10	27.6%
2.50 lb	Belgian - Pale Ale2.5 lb Pale Ale	38	3.4	17.2%
1.50 lb	Belgian - Aromatic1.5 lb Aromatic	33	38	10.3%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose	46	0.5	6.9%
0.50 lb	American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L	33	120	3.4%
14.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Styrian Goldings2 oz Styrian Goldings Hops	Pellet	5.5	Boil	60 min	17.65	66.7%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	5.5	Boil	20 min	5.34	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Styrian Goldings (Pellet)		22.99	100%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.5 gal	Mash Grains	--	--	152 °F	45 min
0.5 gal	Rinse grains, boil, add first hop addition, boil 40 minutes, add extract, sugar, second hop addition.	--	--	168 °F	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		Fining	Boil	15 min.
1 tsp	Gelatin		Fining	Secondary	--

Yeast

White Labs - Belgian Strong Ale Yeast WLP545

Amount:	1 Each	Cost:
Attenuation (avg):	81.5%	Flocculation:	Medium
Optimum Temp:	66 - 72 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 431 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn Sugar CO₂ Level: 2.4 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	235
Use filtered water and add salts to achieve above water profile.
Mash Chemistry and Brewing Water Calculator

Notes

Ferment in primary at 66 degrees for two weeks. Transfer to secondary and leave for 4 weeks at 36-40 degrees. Add Gelatin (optional) 3 days prior to bottling. Bottle and condition at room temp for 21 days. Chill 3 days..enjoy.

Last Updated and Sharing

1,286

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Brews

Public: Yup, Shared
Last Updated: 2014-05-16 19:34 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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