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Golden Strong Ale

223 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 47.6 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 223 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Monday April 8th 2024
1.073
1.012
8.1%
30.9
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.62 kg Belgian - Pilsner9.62 kg Pilsner 37 1.6 77.2%
2.17 kg Cane Sugar2.17 kg Cane Sugar 46 0 17.4%
0.67 kg German - Vienna0.67 kg Vienna 37 4 5.4%
12.46 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
92.31 g Styrian Goldings92.31 g Styrian Goldings Hops Pellet 4.5 Boil 60 min 23.75 63.2%
53.85 g Saaz53.85 g Saaz Hops Pellet 3 Boil 30 min 7.1 36.8%
146.16 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.92 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.69 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1.92 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
20 - 24 °C
Starter:
No
Fermentation Temp:
17.8 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 248 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 55 °C 20 min
-- 63 °C 60 min
-- 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.43 L. Suggest reducing initial water volume to 45.4 L and adding 1.03 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30.9
Mash volume with grains 37.7
Grain absorption losses -10.3
Remaining sparge water volume (equipment estimates 25.4 L) 26.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 46.4 L) 47.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 40
Going into fermentor 40
Total: 57.5  
Equipment Profile Used: System Default
 
Notes

Chill to 18, pitch yeast, and allow to raise to 24 over the course of 5 days. If unable to raise this high, raise as high as possible.
Ferment at 24 for 2 weeks. Then cold crash and lager at 32F for 3 weeks before bottling in Belgian bottles or kegging.

2-1 sulfat til klorid

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  • Last Updated: 2024-04-18 13:17 UTC