Strong Belgian Ale - Beer Recipe - Brewer's Friend

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Strong Belgian Ale

223 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 9.9 gallons (fermentor volume)
Pre Boil Size: 12.34 gallons
Post Boil Size: 10.84 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Sunday January 17th 2021
1.069
1.004
8.6%
17.4
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb Extra Pale Malt21 lb Extra Pale Malt 33 1.8 77.8%
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 7.4%
4 lb Belgian Candi Sugar - Clear/Blond (0L)4 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 14.8%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Styrian Goldings2.5 oz Styrian Goldings Hops Pellet 4 Boil 60 min 17.41 100%
2.50 oz / $ 0.00
 
Yeast
Lallemand - Belle Saison
Amount:
2 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
71 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 221 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 43.27 psi       Temp: 68 °F       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 gal Strike 162 °F 149 °F 60 min
Starting Grain Temp: 149.3 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 10.06 40.3  
Mash volume with grains 11.9 47.6  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 4.23 g | 16.9 qt) 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.33 1.3  
Pre boil volume (equipment estimates 11.49 g | 46 qt) 12.34 49.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 9.9 g | 39.6 qt) 10.84 43.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.84 g | 43.4 qt) 9.9 39.6  
Total: 15.14 60.6
Equipment Profile Used: System Default
 
Notes

Made Belgian candi amber (hard) in December. On brew day combined amber with sugar, water and lemon juice(acid) in a pot and made inverted syrup. added at last 15 minutes of the 60 minute boil.

Secondary at 10 day 1.008Gravity
FG 1.002...................8.79% at the end of the day.

Primary fermentation was at 71-72F degrees

Great mouth feel, sample tasted clean.
keg on 2/13/2021.

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  • Last Updated: 2021-02-14 06:03 UTC