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Belgian Golden Strong Ale II

273 calories 22.4 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: 6.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Source: EHines
Calories: 273 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Saturday January 3rd 2026
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb German - Pilsner13.5 lb Pilsner 38 1.6 85.7%
2 lb Cane Sugar2 lb Cane Sugar 46 0 12.7%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.6%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Yakima Chief Hops - Hallertauer Magnum0.1 oz Hallertauer Magnum Hops Pellet 11 Boil 60 min 3.17 2.4%
2 oz Artisan - Saaz (Czech)2 oz Saaz (Czech) Hops Pellet 2.5 Boil 60 min 14.42 48.8%
2 oz Artisan - Saaz (Czech)2 oz Saaz (Czech) Hops Pellet 2.5 Boil 30 min 11.08 48.8%
4.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
3.50 g Yeast Nutrient Water Agt Boil 15 min.
3.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.25 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 5 7.5 40 50 0
Add minerals to waters (RO mash and sparge = 11 gallons.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 148 °F 90 min
6 gal Fly Sparge -- 160 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.02 24.1  
Mash volume with grains 7.12 28.5  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 3.71 g | 14.8 qt) 2.31 9.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.32 33.3
Equipment Profile Used: System Default
 
Notes

Yeast WLP 500 + 2L starter = 400 to 450 billion cells.
Oxygenate on pitch pure O2 for 2 minutes.
Oxygenate again for 1 min in fermenter at 12 to 16 hours.
Add 1gm yeast nutrient at 24 hours.
Add Sugar into fermenter day 2 before high krausen.

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  • Last Updated: 2026-01-03 17:39 UTC