Belgian Golden Strong Beer Recipe | BIAB Belgian Golden Strong Ale by Richamd | Brewer's Friend
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Belgian Golden Strong

13801 calories 1284.9 g 19 L
Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 97%
Calories: 13801 calories (Per 19L)
Carbs: 1284.9 g (Per 19L)
Created: Sunday July 14th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Gladfield - German Pilsner Malt5 kg German Pilsner Malt 36.3 2.03 76.9%
1 kg Gladfield - Dextrose Sugar1 kg Dextrose Sugar 46 0 15.4%
0.50 kg Gladfield - Vienna Malt0.5 kg Vienna Malt 37.4 3.45 7.7%
6.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 60 min 19.19 50%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 30 min 7.37 25%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 10 min 3.48 25%
100 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
- Bluestone Yeast Co. - Brussels
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Wanaka Airport, nz
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
"Belgian Golden Strong" Belgian Golden Strong Ale beer recipe by Richamd. BIAB, ABV 8.18%, IBU 30.04, SRM 4.33, Fermentables: (German Pilsner Malt, Dextrose Sugar, Vienna Malt) Hops: (Saaz) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid)
Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2024-07-14 05:35 UTC
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