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Belgium Strong Golden Ale

236 calories 20.8 g 330 ml
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 236 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
Created Saturday January 16th 2021
1.077
1.014
8.23%
30.94
3.68
5.93
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Crisp Malting - Europils Malt5.5 kg Europils Malt 37.5 1.87 84.6%
1 kg Cane Sugar1 kg Cane Sugar 46 0 15.4%
6.5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh (3.75 AA)30 g Hallertau Mittelfruh (3.75 AA) Hops Leaf/Whole 3.9 Boil 90 min 10.59 17%
46 g Saaz (3.5 AA)46 g Saaz (3.5 AA) Hops Leaf/Whole 3.62 Boil 90 min 15.07 26.1%
50 g Saaz (3.5 AA)50 g Saaz (3.5 AA) Hops Pellet 2.1 Boil 15 min 4.85 28.4%
50 g saaz50 g saaz Hops Pellet 2.1 Boil 1 min 0.42 28.4%
176 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
24.75 L Strike 67 °C 60 min
8 L Fly Sparge 75 °C 10 min
Starting Mash Thickness: 4.5 L/kg
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Martin's Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Water Treatment 1.5:1 sulphate forward.
H2SO4 1.3ml/L
HCl 0.7ml/L
25L mash water alkalinity 30

Mash pH at 20C after 10 minutes of mash just over 5.3.

Towards the end of the 90min mash gravity 1061 giving 89% conversion eff.

Pre boil (post sparge) 29L at 1049. 83% efficiency

In the fermenter I got 20L at 1060. I left behind quite a lot in the boiler, as I chose to only go for the very brightest wort.

Overall brewhouse efficiency 70%.

16/1 - brew day
20/1 - dropped from 1060 to 1020, so added the 1kg of sugar (effectively adding 20 gravity points)
22/1 - dropped to 1025 - and smelling very belgium!


Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-01-22 17:24 UTC
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