Belgian Style Golden Strong Ale - Beer Recipe - Brewer's Friend

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Belgian Style Golden Strong Ale

255 calories 22.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Evan Lloyd Cooper
Calories: 255 calories (Per 330ml)
Carbs: 22.3 g (Per 330ml)
Created: Friday September 15th 2017
1.083
1.015
9.0%
63.9
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg American - Pilsner3.7 kg Pilsner 37 1.8 77.9%
0.15 kg American - Munich - Dark 20L0.15 kg Munich - Dark 20L 33 20 3.2%
0.15 kg Canadian - Honey Malt0.15 kg Honey Malt 37 25 3.2%
0.75 kg Cane Sugar0.75 kg Cane Sugar 46 0 15.8%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Azacca15 g Azacca Hops Pellet 13.2 Boil 60 min 26.19 25%
15 g Azacca15 g Azacca Hops Pellet 13.2 Boil 15 min 13 25%
30 g Azacca30 g Azacca Hops Pellet 13.2 Whirlpool at 100 °C 0 min 24.75 50%
60 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
22 °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
Lebanon PA municipal water, source Swatara Creek, water is generally considered soft, performed activated carbon filtration of this water prior to use in brewing.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Mash In Infusion -- 65 °C 75 min
4 L Mash Out Infusion -- 73 °C 10 min
9 L Single Batch Sparge Sparge -- 75 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 10
Mash volume with grains 12.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 16.4 L) 13.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 22 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 16.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 16
Total: 23.4  
Equipment Profile Used: System Default
 
Notes

Used one packet (11g) of dried Danstar Abbaye yeast, rehydrated for 1 hour in 100 mL of water at 39C.

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  • Last Updated: 2017-09-15 13:35 UTC