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220 calories 19.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 120 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 67.5% (brew house)
Source: Tower 3 Alehouse
Calories: 220 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Sunday June 11th 2017
1.072
1.013
7.8%
28.4
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg German - Pilsner6 kg Pilsner 38 1.6 78.9%
0.75 kg Corn Sugar - Dextrose0.75 kg Corn Sugar - Dextrose 46 0.5 9.9%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 6.6%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 2.6%
0.15 kg German - CaraMunich I0.15 kg CaraMunich I 34 39 2%
7.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Hersbrucker40 g Hallertau Hersbrucker Hops Pellet 4 First Wort 0 min 21.54 66.7%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 6.9 33.3%
60 g / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
Wyeast Blegian Saison
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Temperature -- 64 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.6
Mash volume with grains 25.1
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 22.4 L) 26.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 35.7 L) 40
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Going into fermentor 24
Total: 47.3  
Equipment Profile Used: System Default
 
Notes

Starting Ferment @ 20 and raising to 28 over 5 days
Only got about 26.5C
Cooled down gradually over two weeks then held at 1-2C for 10 days before putting into a co2 purged keg at 2dC then letting it naturally warm up before adding WLP500 Monastry

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  • Last Updated: 2017-08-13 00:47 UTC