Craig & George's Bobby Belgian Gold

264 calories 23.5 g
Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 27.5 gallons (fermentor volume)
Pre Boil Size: 30.35 gallons
Post Boil Size: 28.1 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 264 calories (Per )
Carbs: 23.5 g (Per )
Created Saturday September 4th 2021
1.080
1.015
8.6%
23.2
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
35 lb Weyermann - Pilsner35 lb Pilsner 36 1.5 42.7%
35 lb Dingemans - Belgian Pilsner Malt35 lb Belgian Pilsner Malt 37 1.6 42.7%
1.50 lb Dingemans - Aromatic Malt1.5 lb Aromatic Malt 36.3 19 1.8%
4.50 lb American - Caramel / Crystal 20L4.5 lb Caramel / Crystal 20L 35 20 5.5%
6 lb Turbinado6 lb Turbinado 44 10 7.3%
82 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Styrian Goldings6 oz Styrian Goldings Hops Pellet 5.5 Boil 90 min 19.64 37.5%
5 oz Saaz5 oz Saaz Hops Pellet 3.5 Boil 10 min 3.53 31.3%
5 oz Saaz5 oz Saaz Hops Pellet 3.5 Boil 0 min 31.3%
16 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
28.5 gal Strike 122 °F 20 min
Temperature 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 704 B cells required
Wyeast - Canadian/Belgian Ale 3864
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
65 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 704 B cells required
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 704 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Special Instructions / Notes:
The January 2006 meeting saw the return of three versions of the Bobby Belgian for the tasting. Amazing differences between the three different forms. Sirgei's using the Canadian/Belgian yeast had a funky musty phenolic aroma and a sweeter finish. George Mahoney's (also using the Canadian/Belgian yeast) was more subdued due to George's use of a cool fermentation profile. Steve Cook's version using the Wyeast Trappist High Gravity and a more aggressive fermentation schedule (high 70's) yielded a spicy dry brew that was clear of fusel alcohols. Of the three, Steve's was voted the tops and won him the mug and the slot as our entrant into the AHA Club Only for Belgians.

View Count: 87
Brew Count: 0
Last Updated: 2021-09-04 06:40 UTC

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