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Dr. Dan's Belgian Golden Strong Ale

268 calories 24.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.32 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jon Bay
Hop Utilization: 97%
Calories: 268 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Friday January 6th 2023
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OG: 1.076 FG: 1.012 ABV: 8.3% IBU: 37

1.081
1.016
8.6%
45.5
4.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Belgian - Pilsner14 lb Pilsner 37 1.6 84.8%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 12.1%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 36.6 66.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 30 min 8.95 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
1 g Chalk Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 204 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.5 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.37 gal Infusion 160 °F 153 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.44 21.8  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 4.32 g | 17.3 qt) 3.95 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.7 g | 30.8 qt) 7.32 29.3  
Volume increase from sugar/extract (late additions) 0.16 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Taste note of pear and strawberry.
Thick white head with classic Belgian lace.
Balanced water profile that is adjusted to a mild soft water.

Start fermentation at 68F. Slowly rise to 79F over 5 days. Hold at 82 for 14 days.
Rack to secondary, drop temp to 35F and hold for 21 days. Bottle at proper carbonation rate.

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  • Last Updated: 2025-06-15 19:47 UTC