Strong Ale - Beer Recipe - Brewer's Friend

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Strong Ale

230 calories 19.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Northern brewer
Calories: 230 calories (Per 12oz)
Carbs: 19.7 g (Per 12oz)
URL: https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AGBelgianStrongGolden-1534435507817.pdf?3182928701270183160
Created: Wednesday December 19th 2018
1.070
1.012
7.6%
32.6
3.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 82.8%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 13.8%
0.25 lb Belgian - Cara 80.25 lb Belgian - Cara 8 1 6 1.7%
0.25 lb Biscuit Malt0.25 lb Biscuit Malt 1 1 1.7%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 26.11 66.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 6.48 33.3%
3 oz / $ 0.00
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
No
Fermentation Temp:
65 °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-
39 45 45 73 41 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 qt 166F Temperature -- 149 °F 60 min
Temperature -- 170 °F 10 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.13 12.5  
Mash volume with grains 4.13 16.5  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 5.64 g | 22.5 qt) 6.19 24.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.95 g | 27.8 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.16 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

SINGLE INFUSION Sacch’ Rest: 149° F for 60 minutes Mashout: 170° F for 10 minutes

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  • Last Updated: 2018-12-19 17:11 UTC