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BCS BGS

242 calories 19.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Brewing Classic Styles
Calories: 242 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Saturday February 17th 2018
1.074
1.011
8.3%
32.3
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb Belgian - Pilsner11.5 lb Pilsner 37 1.6 79.3%
3 lb Cane Sugar3 lb Cane Sugar - (late boil kettle addition) 46 0 20.7%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Saaz3 oz Saaz Hops Pellet 3 Boil 90 min 32.25 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash --
4.93 ml Lactic Acid Water Agt Mash --
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=B934YWK
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 149 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.83 g | 39.3 qt) 8.69 34.8  
Mash volume with grains (equipment estimates 10.75 g | 43 qt) 9.61 38.4  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.14 g | 32.6 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.22 0.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 64° F (18°C) and let the temperature rise slowly to 82° F (28° C) over the course of 1 week.

When finished, carbonate the beer to approximately 4 volumes and serve at 45 to 50° F (7 to 10° C).

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  • Last Updated: 2018-02-19 12:33 UTC