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Belgian Golden Strong

Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.3 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Pennsbury Bros
Calories: 236 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)

Created: Wednesday December 7th 2022

Original Gravity:

1.073

Final Gravity:

1.004

ABV (standard):

9.0%

IBU (tinseth):

35.6

SRM (morey):

3.6

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	Dingemans - Belgian Pilsner Malt12 lb Belgian Pilsner Malt	37	1.6	78.7%
3 lb	Cane Sugar3 lb Cane Sugar - (late boil kettle addition)	46	0	19.7%
0.25 lb	German - Acidulated Malt0.25 lb Acidulated Malt	27	3.4	1.6%
15.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
3.25 oz	Yakima Chief Hops - Saaz3.25 oz Saaz Hops		Pellet	2.7	Boil at 212 °F	90 min	35.57	100%
3.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3.25 oz	Yakima Chief Hops - Saaz (Pellet) 3.2499999925659 oz Saaz (Pellet) Hops		35.57	100%
3.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.25 gal		Infusion	158 °F	150 °F	90 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 tsp	Gypsum		Water Agt	Mash	1 hr.

Yeast

Lallemand - Belle Saison

Amount:	1 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Low
Optimum Temp:	59 - 95 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 129 B cells required

Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	88%	Flocculation:	Medium
Optimum Temp:	63 - 77 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 129 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 10.1 oz Temp: 68 °F CO₂ Level: 4 Volumes

Target Water Profile

Updated Philly Queen Lane 6/20

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Add Wyeast 3711 French Saison for a blend. Make sure to areate or similar dry yeast. If using liquid yeast pitch at least 2 packages or make a starter.

Start fermentation at 62F and increase 1F everyday until you reach 80F. Keep it there for 2 weeks until fully attenuated.

If bottling use strong bottles that can handle the higher carbonation level.

Last Updated and Sharing

158

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Brews

Public: Yup, Shared
Last Updated: 2023-01-11 00:00 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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