Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Georgia Fiddle

342 calories 21.5 g 440 ml
Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.08 liters
Post Boil Size: 26.58 liters
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 83%
Calories: 342 calories (Per 440ml)
Carbs: 21.5 g (Per 440ml)
Created Wednesday July 21st 2021
1.085
1.006
10.4%
23.4
9.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7.66 kg Viking - Pilsner Malt7.66 kg Pilsner Malt 37 3.57 72.2%
89.62 g Weyermann - CaraRed89.62 g CaraRed 35 50.01 0.8%
1,506.38 g Cane Sugar1506.38 g Cane Sugar 46 27%
9,256 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Pellet 3.1 Boil 70 min 13.17 33.3%
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Pellet 3.1 Boil 20 min 7.72 33.3%
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Pellet 3.1 Boil 5 min 2.54 33.3%
180 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
21 L Strike 32 °C --
Infusion 65 °C 154 min
Infusion 65 °C 15 min
Infusion 72 °C 33 min
Infusion 72 °C 15 min
Infusion 77 °C 24 min
12 L Sparge 77 °C 5 min
 
Other Ingredients
Amount Name Cost Type Use Time
9.50 ml Lactic acid Water Agt Mash 0 min.
1.10 g Gypsum Water Agt Mash 0 min.
0.40 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1.70 g Epsom Salt Water Agt Mash 0 min.
0.60 g Canning Salt Water Agt Mash 0 min.
3.80 g Chalk Water Agt Mash 0 min.
1.20 ml Lactic acid Water Agt Sparge 0 min.
1.20 g Gypsum Water Agt Sparge 0 min.
0.50 g Calcium Chloride (anhydrous) Water Agt Sparge 0 min.
1.80 g Epsom Salt Water Agt Sparge 0 min.
0.70 g Canning Salt Water Agt Sparge 0 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 179 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.24 bar       Temp: 20 °C       CO2 Level: 5.5 g/l
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
91 8 12 31 59 0
Mash Chemistry and Brewing Water Calculator
 
Notes

The Devil went down to Johannesburg and brewed at a target mash pH 5.4

Ferment to terminal gravity (approximately 7 days) and drain yeast from fermenter.

Rack the beer to a capped tank (keg) and blanket <0.5 bar CO2 on the beer and leave for 7 days at room temperature.

Rack the beer again into a clean keg and add 1.1 bar CO2 to the keg. Do not shake. Leave the beer for 12 weeks at 1 °C. Periodically check pressure on keg.

Last Updated and Sharing
 
90
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-09-09 06:27 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top