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belgian golden strong ale

Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 44 liters
Post Boil Size: 35 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Bakke Brygg
Calories: 248 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)

Created: Monday April 6th 2020

Original Gravity:

1.082

Final Gravity:

1.008

ABV (standard):

9.8%

IBU (tinseth):

23.6

EBC (ebcmorey):

9.6

Mash pH

n/a

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
13 kg	Belgian - Pilsner13 kg Pilsner	37	2.77	83.9%
1 kg	Belgian - Munich1 kg Munich	38	14.51	6.5%
1.50 kg	Belgian Candi Sugar - Clear/Blond (0L)	38		9.7%
15.50 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
60 g	Styrian Goldings60 g Styrian Goldings Hops	Pellet	5.5	Boil	60 min	16.75	27.3%
60 g	Saaz60 g Saaz Hops	Pellet	3.5	Boil	10 min	3.87	27.3%
60 g	Saaz60 g Saaz Hops	Pellet	3.5	Whirlpool at 80 °C	0 min	1.47	27.3%
40 g	Styrian Goldings40 g Styrian Goldings Hops	Pellet	5.5	Whirlpool at 80 °C	0 min	1.54	18.2%
220 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Styrian Goldings (Pellet) 100 g Styrian Goldings (Pellet) Hops	18.29	45.5%
120 g	Saaz (Pellet) 120 g Saaz (Pellet) Hops	5.34	54.6%
220 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
39 L	Strike	74 °C	67 °C	60 min
	Infusion	--	--	--
26 L	Fly Sparge	--	78 °C	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Yeast

White Labs - Belgian Golden Ale Yeast WLP570

Amount:	1 Each	Cost:
Attenuation (custom):	88.5%	Flocculation:	Low
Optimum Temp:	20 - 24 °C	Starter:	Yes
Fermentation Temp:	17 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 791 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.98 bar Temp: 20 °C CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Medición a 64 grados durante 75 min. Excelente a 77 grados durante 5 minutos si tiene la oportunidad de aumentar la temperatura de la cuchilla.

Enfríe a 16 grados antes de lanzar la levadura.

Comience la fermentación a 17 grados y deje que aumente gradualmente a 24 grados. 5 dias. Se mantiene a 24 grados hasta que FG es estable. Luego baje a 20 grados antes de tocar. Una vez completada la carbonatación, la cerveza puede almacenarse en frío (0-4 grados) hasta 6 semanas antes de servir.

Opciones de levadura: WLP530, WLP550, WLP590

Con esta cantidad de azúcar de cebado, la concentración de alcohol en la cerveza aumentará en aprox. 0.5% después de la carbonatación.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-04-06 03:49 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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