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My version of "The Devil is in the Details"

Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 233 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)

Created: Friday March 7th 2025

Original Gravity:

1.071

Final Gravity:

1.012

ABV (standard):

7.7%

IBU (tinseth):

36.5

SRM (morey):

3.1

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Belgian - Pilsner8 lb Pilsner	37	1.6	82.1%
1.75 lb	Cane Sugar1.75 lb Cane Sugar	46	0	17.9%
9.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.75 oz	Saaz1.75 oz Saaz Hops	Pellet	3.5	Boil	90 min	27.97	93.6%
0.12 oz	Bravo0.12 oz Bravo Hops	Pellet	15.5	Boil	90 min	8.49	6.4%
1.87 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.75 oz	Saaz (Pellet) 1.749999995997 oz Saaz (Pellet) Hops	27.97	93.6%
0.12 oz	Bravo (Pellet)	8.49	6.4%
1.87 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Protein Rest	Temperature	--	134 °F	30 min
	Sacc Rest	Temperature	--	148 °F	75 min
	Mash Out	Temperature	--	168 °F	5 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.82 each	Whirlfloc		Fining	Boil	15 min.
10 g	Calcium Chloride (anhydrous)		Water Agt	Mash	0 min.

Yeast

Fermentis - SafAle BE-256

Amount:	0.41 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	64.4 - 77 °F	Starter:	Yes
Fermentation Temp:	64 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 294 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Amount: 30 PSI CO₂ Level: 48 hours Volumes

Target Water Profile

Source Water (my RO filter)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
70	5	5	70	90	0
Use RO water. Add 3 tsp Calcium chloride to Mash water.
Mash Chemistry and Brewing Water Calculator

Notes

Duvel Clone

Infusion Mash at 145 degrees for 90 minutes can be subbed for step mash.

Acidulated malt can be subbed for lactic acid or any other acid to get the mash down to 5.4 PH.

Use a 3-4L starter for 10 gallons
Pitch starter @ 64F and allow temp to rise to 80F over 1 week

About 2-3 days after pitching, when the primary is just past high krausen and falling, boil 1/2 gallon of water and disolve cane sugar in it, cover and let cool to room temp and add sugar to achieve 93% attenuation

After fermentation, cold crash for 24-48 hours, rack to keg with gelatin for crystal clear beer and allow to cold condition for 10 weeks

Force carb @ 30 psi for 48 hours for high carbonation.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-04-03 15:26 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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