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TROPICAL TANGO

Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 63.49 liters
Post Boil Size: 58 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 224 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)

Created: Monday April 8th 2024

Original Gravity:

1.074

Final Gravity:

1.009

ABV (standard):

8.5%

IBU (tinseth):

53.7

EBC (ebcmorey):

6.8

Mash pH

n/a

Cost €

9.66

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Brew Log History

Target 20°C
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
13.50 kg	Belgian - Pilsner13.5 kg Pilsner	37	2.77	78%
2.50 kg	Belgian Candi Sugar - Clear/Blond (0L)	38		14.5%
1.30 kg	Corn Sugar - Dextrose1.3 kg Corn Sugar - Dextrose - (late boil kettle addition)	42		7.5%
17.30 kg / 0.00 €

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
60 g	Galaxy60 g Galaxy Hops	0.09 € / g 5.40 €	Pellet	16.1	Boil	60 min	40.65	30%
50 g	Harlequin50 g Harlequin Hops		Pellet	12.5	Boil	15 min	13.05	25%
40 g	Charles Faram - Olicana40 g Olicana Hops		Pellet	8	Dry Hop	3 days		20%
50 g	Harlequin50 g Harlequin Hops		Pellet	12.45	Dry Hop	3 days		25%
200 g / 5.40 €

Show Summary View

Amount	Variety	Cost	IBU	Bill %
60 g	Galaxy (Pellet) 60 g Galaxy (Pellet) Hops	0.09 € / g 5.40 €	40.65	30%
50 g	Harlequin (Pellet) 50 g Harlequin (Pellet) Hops		13.05	25%
40 g	Charles Faram - Olicana (Pellet) 40 g Olicana (Pellet) Hops			20%
50 g	Harlequin (Pellet) 50 g Harlequin (Pellet) Hops			25%
200 g / 5.40 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	55°C to 60°C	Infusion	--	60 °C	15 min
		Infusion	--	64 °C	60 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
22.02 ml	Irish Moss	Fining	Boil	15 min.
12.83 g	Chalk	Water Agt	Mash	1 hr.
2.44 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3.67 g	Epsom Salt	Water Agt	Mash	1 hr.
3.06 g	Gypsum	Water Agt	Mash	1 hr.
1.34 g	Table Salt	Water Agt	Mash	1 hr.
13.30 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1.22 Each	Cost:	3.49 € / each 4.26 €
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 1235 B cells required

4.26 € Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 6.86 g/l

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	11	18	41	70	183
Mash Chemistry and Brewing Water Calculator

Notes

Alternative Mash method. Mash in at 37°C and ramp up slowly to mash out temp. Slowly mean from 90 minutes to 3h. This increase fermentability of the wort.

Primary fermentation should be done from 16°C to as high as 29°C during primary fermentation. (7 days)

When primary slow down (3 to 4 days), add the .45 dextrose (previously boiled and cooled) and 1/16 tbs of yeast nutrient.

Last Updated and Sharing

219

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Brews

Public: Yup, Shared
Last Updated: 2026-05-07 11:55 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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