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Belgian Golden Strong

216 calories 17.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Agustin
Calories: 216 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Monday October 30th 2017
1.071
1.011
8.0%
34.7
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 80%
1 kg Candi Syrup - Belgian Candi Syrup - Golden (5L)1 kg Belgian Candi Syrup - Golden (5L) 32 5 20%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.45 oz Styrian Goldings1.45 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 28.86 70.7%
0.60 oz Saaz0.6 oz Saaz Hops Pellet 3.5 Boil 30 min 5.84 29.3%
2.05 oz / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Temperature -- 55 °C 20 min
21 L Temperature -- 63 °C 60 min
Temperature -- 75 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31 L) 25.2
Mash volume with grains (equipment estimates 33.6 L) 27.8
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 26.8 L) 21
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18
Volume into fermentor 18
Total: 25.2  
Equipment Profile Used: System Default
 
Notes

Chill to 17c, pitch yeast, and allow to raise to 27c over the course of 5 days. If unable to raise this high, raise as high as possible.
Ferment at 27c for 2 weeks. Then cold crash and lager at 0c for 3 weeks before bottling in Belgian bottles or kegging.

2 Packs of https://www.yesyeast.com/products/yes-yeast-ba-001

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  • Public: Yup, Shared
  • Last Updated: 2017-10-30 13:32 UTC