Belgian Strong - Beer Recipe - Brewer's Friend

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Belgian Strong

271 calories 20.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Chris Coale
Calories: 271 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Wednesday December 7th 2016
1.083
1.010
9.5%
32.7
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.75 lb Belgian - Pilsner14.75 lb Pilsner 37 1.6 84.3%
2.75 lb Corn Sugar - Dextrose2.75 lb Corn Sugar - Dextrose 46 0.5 15.7%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Sterling2 oz Sterling Hops Pellet 8.7 First Wort 0 min 32.73 100%
2 oz / $ 0.00
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
protein rest Decoction -- 131 °F 20 min
saccharification rest Decoction -- 146 °F 60 min
mash out Decoction -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.72 g | 38.9 qt) 9.14 36.6  
Mash volume with grains (equipment estimates 10.9 g | 43.6 qt) 10.32 41.3  
Grain absorption losses -1.84 -7.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.2 0.8  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.25 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.14 36.6
Equipment Profile Used: System Default
 
Notes

Mash-in to reach a beginning mash temperature of 131F (protein rest) & hold for 20 minutes. Ramp or raise the temperature of the mash to 146F (saccharification rest) and hold for 60 minutes. Finally, ramp or raise the temperature to 168F (mash-out) and hold for 15 minutes. Lauter and sparge to collect enough preboil volume to allow for a 90 minute boil. Proceed with the 90 minute boil, adding the Simplicity candi syrup in the last 15 minutes of the boil.

Chill to 64F, pitch yeast, and allow to raise to 82F over the course of 5 days.

Ferment at 82F for 2 weeks.

Then cold crash and lager at 32F for 3 weeks before bottling in Belgian bottles or kegging.

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  • Last Updated: 2017-12-11 20:29 UTC