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Belgian Strong Pale - La Chouffe

Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.86 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 229 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)

Created: Thursday October 4th 2018

Original Gravity:

1.070

Final Gravity:

1.010

ABV (standard):

8.0%

IBU (tinseth):

25.0

SRM (morey):

4.3

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11.50 lb	Belgian - Pilsner11.5 lb Pilsner	37	1.6	86.8%
1 lb	Belgian Candi Sugar - Clear/Blond (0L)	38	0	7.5%
0.50 lb	Belgian - Caramel Pils0.5 lb Caramel Pils	34	8	3.8%
4 oz	German - Acidulated Malt4 oz Acidulated Malt	27	3.4	1.9%
13.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Leaf/Whole	5.5	Boil	60 min	18.77	50%
0.50 oz	Saaz0.5 oz Saaz Hops	Leaf/Whole	3.75	Boil	30 min	4.92	25%
0.50 oz	Saaz0.5 oz Saaz Hops	Leaf/Whole	3.75	Boil	5 min	1.28	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Styrian Goldings (Leaf/Whole)	18.77	50%
1 oz	Saaz (Leaf/Whole)	6.2	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18.7 qt	MASH - Strike @ 157	Infusion	--	145 °F	30 min
4.7 qt	rest step - add BOILING MASH	Decoction	--	156 °F	60 min
7.3 qt	Mash out - add BOILING MASH	Decoction	--	168 °F	15 min
14 qt	Sparge - Strike at 172	Sparge	--	170 °F	30 min
Starting Mash Thickness: 1.33 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.50 oz	Coriander	Spice	Boil	15 min.
0.67 each	Whirlfloc	Fining	Boil	15 min.
1 tsp	Yeast Nutrient	Other	Boil	15 min.

Yeast

White Labs - Belgian Ale Yeast WLP550

Amount:	1 Each	Cost:
Attenuation (custom):	88%	Flocculation:	Medium
Optimum Temp:	68 - 78 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: force carb Amount: 19 psi @ 50f CO₂ Level: 2.6 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
SO42-/Cl- ratio: 0.7 Malty
Mash Chemistry and Brewing Water Calculator

Notes

WYEAST 3522-Belgian Ardennes

start ferment at 68 for a day or two, then slowly let it rise use ~ 2 degrees per day until it hits 82 is optimum. Let it sit on the yeast cake for 1 mth

Let it condition for 1 mth for optimal results

Goal is to get this to drop down to ~ FG 1007-1010 ~ 90% attenuation

CHECK DATE ON YEAST PACK AND CALCULATE STARTER

Last Updated and Sharing

498

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Brews

Public: Yup, Shared
Last Updated: 2018-10-04 00:51 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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