Georgia Fiddle - Beer Recipe - Brewer's Friend

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Georgia Fiddle

342 calories 21.5 g 440 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.08 liters
Post Boil Size: 26.58 liters
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 83%
Calories: 342 calories (Per 440ml)
Carbs: 21.5 g (Per 440ml)
Created: Wednesday July 21st 2021
1.085
1.006
10.4%
23.4
9.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7.66 kg Viking - Pilsner Malt7.66 kg Pilsner Malt 37 3.57 72.2%
89.62 g Weyermann - CaraRed89.62 g CaraRed 35 50.01 0.8%
1,506.38 g Cane Sugar1506.38 g Cane Sugar 46 27%
9,256 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Pellet 3.1 Boil 70 min 13.17 33.3%
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Pellet 3.1 Boil 20 min 7.72 33.3%
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Pellet 3.1 Boil 5 min 2.54 33.3%
180 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9.50 ml Lactic acid Water Agt Mash 0 min.
1.10 g Gypsum Water Agt Mash 0 min.
0.40 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1.70 g Epsom Salt Water Agt Mash 0 min.
0.60 g Canning Salt Water Agt Mash 0 min.
3.80 g Chalk Water Agt Mash 0 min.
1.20 ml Lactic acid Water Agt Sparge 0 min.
1.20 g Gypsum Water Agt Sparge 0 min.
0.50 g Calcium Chloride (anhydrous) Water Agt Sparge 0 min.
1.80 g Epsom Salt Water Agt Sparge 0 min.
0.70 g Canning Salt Water Agt Sparge 0 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 179 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.24 bar       Temp: 20 °C       CO2 Level: 5.5 g/l
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
91 8 12 31 59 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Strike 32 °C 32 °C --
Infusion 32 °C 65 °C 154 min
Infusion 65 °C 65 °C 15 min
Infusion 65 °C 72 °C 33 min
Infusion 72 °C 72 °C 15 min
Infusion 72 °C 77 °C 24 min
12 L Sparge 77 °C 77 °C 5 min
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 28.3
Mash volume with grains 33.4
Grain absorption losses -7.7
Remaining sparge water volume (equipment estimates 13.9 L) 10.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.9
Pre boil volume (equipment estimates 34.5 L) 31.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume (equipment estimates 25 L) 26.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.6 L) 25
Total: 38.8  
Equipment Profile Used: System Default
 
Notes

The Devil went down to Johannesburg and brewed at a target mash pH 5.4

Ferment to terminal gravity (approximately 7 days) and drain yeast from fermenter.

Rack the beer to a capped tank (keg) and blanket <0.5 bar CO2 on the beer and leave for 7 days at room temperature.

Rack the beer again into a clean keg and add 1.1 bar CO2 to the keg. Do not shake. Leave the beer for 12 weeks at 1 °C. Periodically check pressure on keg.

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  • Last Updated: 2022-09-09 06:27 UTC