Belgian Golden Strong Ale 2 - Beer Recipe - Brewer's Friend

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Belgian Golden Strong Ale 2

224 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 22.92 liters
Post Boil Size: 19.19 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 224 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Tuesday July 28th 2020
1.074
1.009
8.6%
22.7
4.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Weyermann - Extra Pale Premium Pilsner Malt4.2 kg Extra Pale Premium Pilsner Malt 38 1.5 75.8%
460 g Dingemans - Pale Ale 460 g Pale Ale 37.72 3.9 8.3%
180 g Weyermann - Carahell180 g Carahell 34 10 3.2%
350 g Belgian Candi Sugar - Clear/Blond (0L)350 g Belgian Candi Sugar - Clear/Blond (0L) 38 0 6.3%
350 g Belgian Candi Sugar - Clear/Blond (0L)350 g Belgian Candi Sugar - Clear/Blond (0L) 38 0 6.3%
5,540 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Brewferm Melange - Bittering12 g Brewferm Melange - Bittering Hops Pellet 11.5 First Wort 90 min 18.28 41.4%
9 g Brewferm Melange - Aroma9 g Brewferm Melange - Aroma Hops Leaf/Whole 12 Boil at 75 °C 10 min 4.41 31%
8 g brewferm mellange - aroma8 g brewferm mellange - aroma Hops Pellet 12 Whirlpool at 75 °C 10 min 27.6%
29 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Irish Moss Fining Boil 10 min.
1 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
3 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
3 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.40 g Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
0.85 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 157.3 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
18D. Belgian Golden Strong Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 15 75 75 25
L
Volvic 24.0
Overijse 3.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike 41 °C 41 °C 20 min
Sparge 51 °C 51 °C 20 min
Steeping 63 °C 63 °C 80 min
10.8 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 13.3
Mash volume with grains 16.5
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 18.6 L) 14.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 26.7 L) 22.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 18 L) 19.2
Hops absorption losses (whirlpool, hop stand) -0
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.2 L) 18
Total: 28.2  
Equipment Profile Used: System Default
 
Notes

I used 350 gm of my homemade candi sugar that was less than amber but more than clear.

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  • Last Updated: 2022-01-16 16:17 UTC