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I am the Lord of all that is golden

Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 3.75 gallons (ending kettle volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 276 calories (Per 12oz)
Carbs: 17.4 g (Per 12oz)

Created: Tuesday January 10th 2023

Original Gravity:

1.085

Final Gravity:

1.006

ABV (standard):

10.4%

IBU (tinseth):

30.5

SRM (morey):

7.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.75 lb	Thomas Fawcett - Golden Promise Pale Ale Malt8.75 lb Golden Promise Pale Ale Malt	36.8	2.65	76.5%
11 oz	Simpsons - Golden Naked Oats11 oz Golden Naked Oats	27	7	6%
1 lb	Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition)	32	5	8.7%
1 lb	Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition)	32	5	8.7%
11.44 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.35 oz	Styrian Goldings1.35 oz Styrian Goldings Hops	Pellet	3.5	Boil	60 min	21.87	47.4%
0.75 oz	Styrian Goldings0.75 oz Styrian Goldings Hops	Pellet	3.5	Boil	15 min	6.03	26.3%
0.75 oz	Styrian Goldings0.75 oz Styrian Goldings Hops	Pellet	3.5	Whirlpool	0 min	2.62	26.3%
2.85 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.85 oz	Styrian Goldings (Pellet)		30.52	100%
2.85 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11.4375 qt	Protein Rest 1	Strike	126 °F	122 °F	15 min
	Protein Rest 2	Temperature	122 °F	134 °F	15 min
5 qt	Sacc Rest 1	Temperature	169 °F	145 °F	60 min
	Sacc Rest 2		145 °F	151 °F	30 min
	Mash out	Temperature	151 °F	170 °F	10 min
7.52625 qt	Sparge	Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
2.40 g	Chalk	Water Agt	Mash	1 hr.
0.70 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.60 g	Epsom Salt	Water Agt	Mash	1 hr.
0.30 g	Gypsum	Water Agt	Mash	1 hr.
4.60 ml	Lactic acid	Water Agt	Mash	1 hr.
0.40 ml	Lactic acid	Water Agt	Sparge	1 hr.
1 each	Whirlfloc	Water Agt	Boil	0 min.
0.50 each	Campden Tablets	Water Agt	Mash	0 min.
1.40 g	Fermaid O	Other	Boil	0 min.
1.40 g	Fermaid O	Other	Secondary	0 min.

Yeast

White Labs - Belgian Bastogne Ale Yeast WLP510

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Medium
Optimum Temp:	66 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 102 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 5.5 oz Temp: 75 °F CO₂ Level: 3.5 Volumes

Target Water Profile

Munich (Dark Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
53	9	26	40	68	64
Mash Chemistry and Brewing Water Calculator

Notes

2 days at 68F, add second pound of candi syrup, and then free rise to 75F.

80% rec cells in starter to lightly stress

~1L starter to get 180 billion cells, mostly to re-invigorate the yeast. Likely pitch the whole thing without decanting if that's the case?

Last Updated and Sharing

336

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Brews

Public: Yup, Shared
Last Updated: 2024-05-26 00:01 UTC

System Default

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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