Tucúquere Beer Recipe | All Grain Belgian Golden Strong Ale | Brewer's Friend
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Tucúquere

63 calories 4.4 g 100 ml
Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 150 liters (fermentor volume)
Pre Boil Size: 167.98 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 54% (brew house)
Calories: 63 calories (Per 100ml)
Carbs: 4.4 g (Per 100ml)
Created: Wednesday September 23rd 2020
1.069
1.007
8.2%
24.7
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 kg The Swaen - Swaen Pilsner50 kg Swaen Pilsner 38 2 89.3%
2 kg The Swaen - Goldswaen light2 kg Goldswaen light 35 10 3.6%
4 kg Cane Sugar4 kg Cane Sugar - (late boil kettle addition) 46 0 7.1%
56 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
120 g Saaz120 g Saaz Hops Pellet 2.4 Boil 60 min 4.75 30.8%
50 g Magnum50 g Magnum Hops Pellet 15 Boil 60 min 12.37 12.8%
120 g Mandarina Bavaria120 g Mandarina Bavaria Hops Pellet 8.5 Boil 10 min 6.1 30.8%
100 g Saaz100 g Saaz Hops Pellet 2.4 Boil 10 min 1.43 25.6%
390 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
130 L Macerar a 65 Strike 76 °C 67 °C 60 min
80 L Lavar idealmente a 70 grados. Calentar agua idelamente a 90 Fly Sparge 80 °C 70 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 19 °C
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
150 Grams
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 883 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.47 bar       Temp: 3 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

ph arrancar en 5,4
poner 3.5 volúmenes de co2 para carbonatación
añadir azucar en minuto 40 del hervor


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  • Public: Yup, Shared
  • Last Updated: 2025-05-31 18:15 UTC
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