Belgian strong golden - Beer Recipe - Brewer's Friend

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Belgian strong golden

262 calories 25.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.59 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 262 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created: Sunday May 24th 2015
1.079
1.018
7.9%
42.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Belgian - Pilsner14 lb Pilsner 37 1.6 82.4%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 5.9%
2 lb Cane Sugar2 lb Cane Sugar 46 0 11.8%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz tripel perle1 oz tripel perle Hops Leaf/Whole 10.8 Boil 60 min 26.36 25%
3 oz tripel perle3 oz tripel perle Hops Leaf/Whole 10.8 Boil 5 min 15.77 75%
4 oz / $ 0.00
 
Yeast
White Labs - Belgian Style Ale Yeast Blend WLP575
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 588 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Custom water profile similar to Duvel. Added a little bit more calcium than Duvel's water to aid in flocculation.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 154 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.66 18.6  
Mash volume with grains 5.78 23.1  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 5.27 g | 21.1 qt) 5.71 22.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 8.15 g | 32.6 qt) 8.59 34.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10.37 41.5
Equipment Profile Used: System Default
 
Notes

Added 1 min of O2 (pure) before pitching

Added an additional 30 seconds of O2 to fermentor after 18 hours to help yeast. Ferment temp start at 64 will raise temp 1 degree a day/

After 6 days gravity at 1.020. Taking a little longer than normal. Increased fermentation temp to 68.

Beer tastes great. Very similar to LaChouffe in taste. I would use beet sugar instead of cane sugar next time and mash at 148 instead of 154 to give it a lighter body.

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  • Last Updated: 2015-06-29 16:26 UTC