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JB's Devilish Belgian Golden Strong

304 calories 29.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 80% (brew house)
Source: JB
Calories: 304 calories (Per 330ml)
Carbs: 29.3 g (Per 330ml)
Created: Thursday August 27th 2015
1.098
1.022
10.0%
17.8
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg German - Pilsner7 kg Pilsner 38 1.6 83.3%
0.40 kg American - Carapils (Dextrine Malt)0.4 kg Carapils (Dextrine Malt) 33 1.8 4.8%
1 kg Cane Sugar1 kg Cane Sugar 46 0 11.9%
8.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 75 min 12.65 50%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 20 min 5.13 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirflock Fining Boil 5 min.
1 g Yeast nutient Other Boil 5 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
23 L Single Infusion Sparge -- 66 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 27
Mash volume with grains 31.9
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 12.5 L) 7.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 31.9 L) 26.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

Mash grains 66°C for 90 minutes. Boil wort for 75 minutes adding hops per scheduled times. Cool wort to room temperature and drain or rack the wort off of the trub. Aerate the cool wort and oxygenate. Ferment 19°C) for 10 days in the primary and 2 weeks in the secondary.

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  • Last Updated: 2015-08-28 21:25 UTC