WV Belgian Golden - Beer Recipe - Brewer's Friend

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WV Belgian Golden

247 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 247 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Thursday December 6th 2018
1.075
1.015
7.9%
27.3
3.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 76.9%
3 lb Belgian Candi Sugar - Clear/Blond (0L)3 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 15.4%
1 lb American - White Wheat1 lb White Wheat 40 2.8 5.1%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 2.6%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 22.85 66.7%
1 oz Brewmaster - Czech Saaz1 oz Czech Saaz Hops Pellet 2.8 Boil 30 min 4.47 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.50 g Calcium Chloride Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
5.50 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
2 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 689 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 10 110 70 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.19 24.8  
Mash volume with grains 7.51 30  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 6.24 g | 25 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.12 g | 40.5 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.25 1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 8 32  
Going into fermentor 8 32  
Total: 9.81 39.3
Equipment Profile Used: System Default
 
Notes

Multi-step mash:

Protein rest at 131 for 20mins
Sacch rest at 146 for 60mins
Mashout at 168 for 15mins

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  • Last Updated: 2019-02-28 19:06 UTC