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TROPICAL TANGO

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: 55 liters (fermentor volume)
Pre Boil Size: 63.49 liters
Post Boil Size: 58 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 224 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Monday April 8th 2024
1.074
1.009
8.5%
53.7
6.8
n/a
9.66
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
13.50 kg Belgian - Pilsner13.5 kg Pilsner 37 2.77 78%
2.50 kg Belgian Candi Sugar - Clear/Blond (0L)2.5 kg Belgian Candi Sugar - Clear/Blond (0L) 38 14.5%
1.30 kg Corn Sugar - Dextrose1.3 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 7.5%
17.30 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Galaxy60 g Galaxy Hops 0.09 € / g
5.40 € 		Pellet 16.1 Boil 60 min 40.65 30%
50 g Harlequin50 g Harlequin Hops Pellet 12.5 Boil 15 min 13.05 25%
40 g Charles Faram - Olicana40 g Olicana Hops Pellet 8 Dry Hop 3 days 20%
50 g Harlequin50 g Harlequin Hops Pellet 12.45 Dry Hop 3 days 25%
200 g / 5.40 €
 
Other Ingredients
Amount Name Cost Type Use Time
22.02 ml Irish Moss Fining Boil 15 min.
12.83 g Chalk Water Agt Mash 1 hr.
2.44 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.67 g Epsom Salt Water Agt Mash 1 hr.
3.06 g Gypsum Water Agt Mash 1 hr.
1.34 g Table Salt Water Agt Mash 1 hr.
13.30 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1.22 Each
Cost:
3.49 € / each
4.26 €
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1235 B cells required
4.26 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 6.86 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 11 18 41 70 183
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55°C to 60°C Infusion -- 60 °C 15 min
Infusion -- 64 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 64.1 L. Suggest reducing initial water volume to 44.56 L and adding 18.7 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 49.41 L. Suggest reducing strike water volume to 36.49 L and adding 4.01 L sparge/top-off. 40.5
Strike water volume at mash thickness of 3 L/kg 40.5
Mash volume with grains 49.4
Grain absorption losses -13.5
Remaining sparge water volume (equipment estimates 35.4 L) 35.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.7
Pre boil volume (equipment estimates 63.3 L) 63.5
Volume increase from sugar/extract (late additions) 0.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 55 L) 58
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 58 L) 55
Total: 76.2  
Equipment Profile Used: System Default
 
Notes

Alternative Mash method. Mash in at 37°C and ramp up slowly to mash out temp. Slowly mean from 90 minutes to 3h. This increase fermentability of the wort.

Primary fermentation should be done from 16°C to as high as 29°C during primary fermentation. (7 days)

When primary slow down (3 to 4 days), add the .45 dextrose (previously boiled and cooled) and 1/16 tbs of yeast nutrient.

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  • Last Updated: 2026-05-07 11:55 UTC