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Sterkte Van Belgie Ale

284 calories 25.2 g 12 oz
Beer Stats
Method: Partial Mash
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.135 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 284 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)
Created Friday May 16th 2014
1.086
1.016
9.21%
23
16.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Liquid Malt Extract - Light5 lb Liquid Malt Extract - Light 35 4 34.5%
4 lb Liquid Malt Extract - Amber4 lb Liquid Malt Extract - Amber 35 10 27.6%
2.50 lb Belgian - Pale Ale2.5 lb Pale Ale 38 3.4 17.2%
1.50 lb Belgian - Aromatic1.5 lb Aromatic 33 38 10.3%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 6.9%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.4%
14.5 lb / 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 17.65 66.7%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 20 min 5.34 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.5 gal Mash Grains -- 152 °F 45 min
0.5 gal Rinse grains, boil, add first hop addition, boil 40 minutes, add extract, sugar, second hop addition. -- 168 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin Fining Secondary --
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 431 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.4 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Use filtered water and add salts to achieve above water profile.
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment in primary at 66 degrees for two weeks. Transfer to secondary and leave for 4 weeks at 36-40 degrees. Add Gelatin (optional) 3 days prior to bottling. Bottle and condition at room temp for 21 days. Chill 3 days..enjoy.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2014-05-16 19:34 UTC
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