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Belgian Golden Ale

184 calories 11.7 g 12 L
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 184 calories (Per 12L)
Carbs: 11.7 g (Per 12L)
Created: Tuesday August 17th 2021
1.057
1.004
6.8%
26.9
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg Belgian - Pilsner12 kg Pilsner 37 1.6 85.7%
2 kg Cane Sugar2 kg Cane Sugar - (late boil kettle addition) 46 0 14.3%
14 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Yakima Chief Hops - Cascade60 g Cascade Hops Leaf/Whole 5.7 Boil at 100 °C 60 min 20.19 60%
40 g Yakima Chief Hops - Cascade40 g Cascade Hops Leaf/Whole 5.7 Boil 15 min 6.68 40%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 15 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 632 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 532.1 g       Temp: 21 °C       CO2 Level: 8 g/l
 
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
68.86 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 6.26 L/kg
Starting Grain Temp: 66 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.05 L. Suggest reducing initial water volume to 44.17 L and adding 8.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 83.04 L. Suggest reducing strike water volume to 37.48 L and adding 37.64 L sparge/top-off. 75.1
WARNING: Based on your provided mash thickness (6.3 L/kg), your strike volume will exceeds the total water needed for the recipe (72.9 L). Reduce mash thickness to 6.09 L/kg or increase pre-boil volume to 62.2 L.  
Strike water volume at mash thickness of 6.3 L/kg 75.1
Mash volume with grains 83
Grain absorption losses -12
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.8 L) 60
Volume increase from sugar/extract (late additions) 1.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 45 L) 50
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50 L) 45
Total: 72.9  
Equipment Profile Used: System Default
 
Notes

al terminar la molienda, no agregar el polvo restante al macerador.

En el momento de macerar, mantener el agua entre 68-72 grados para aumentar la eficiencia, ademas si es posible mantener encendido la el fuego y mantener revolviendo para extraer los azucares lo mayor posible.

podemos regular el ph antes de agregar al fermentador, pero si esposible modificar ph antes de calentar el agua de maserado.

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  • Last Updated: 2025-11-22 02:05 UTC