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Belphegor

200 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.1 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Sunday November 11th 2018
1.061
1.011
6.5%
29.8
4.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 83%
1 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)1 lb Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 7.5%
1 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 7.5%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.9%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 1.8 Boil 60 min 14.47 50%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 60 min 11.25 25%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Aroma 10 min 4.08 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each campden tablet Water Agt Mash 0 min.
0.50 each whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
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
12.5 gallon distilled water, .6 tsp gypsum, .7 tsp epsom salt, .4 tsp table salt, .6 tsp calcium chloride, 2.4 tsp chalk
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 149 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 5.16 g | 20.6 qt) 5.54 22.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.72 g | 30.9 qt) 8.1 32.4  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.76 39
Equipment Profile Used: System Default
 
Notes

Single infusion 148F 60 minutes
Mash out 170F 15 minutes

90 minute boil. Add sugar in last 5 minutes of boil. Chill to 68F. Slow-oxygenate for 60 seconds. Ramp primary 7 days from 68F to 74F until reaching
terminal gravity. Rack off primary yeast and ferment to FG, (3-4 weeks). Rack and chill as cold as possible just above
freezing for 2 weeks. Bottle prime with Simplicity at 33g/gallon. Use heavy Belgian bottles or champagne bottles. Cellar
for 4 months.

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  • Last Updated: 2018-11-11 20:45 UTC