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PopsGolden (La Chouffe Clone)

Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Post Boil Size: 24.49 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Papini
Hop Utilization: 92%
Calories: 224 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)

Created: Sunday January 31st 2016

Original Gravity:

1.074

Final Gravity:

1.008

ABV (alternate):

9.1%

IBU (tinseth):

26.4

SRM (morey):

5.9

Mash pH

5.5

Cost R$

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 kg	Belgian - Pilsner6 kg Pilsner	37	1.6	83.3%
0.20 kg	Belgian - CaraMunich0.2 kg CaraMunich	33	50	2.8%
1 kg	Cane Sugar1 kg Cane Sugar	46	0	13.9%
7.20 kg / R$ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
50 g	Styrian Goldings50 g Styrian Goldings Hops		Pellet	5.5	Boil	60 min	26.37	100%
50 g / R$ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Styrian Goldings (Pellet) 50 g Styrian Goldings (Pellet) Hops		26.37	100%
50 g / R$ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L		Infusion	--	67 °C	60 min
14 L		Sparge	--	76 °C	15 min

Other Ingredients

Amount	Name	Type	Use	Time
25 g	Coriander	Spice	Boil	5 min.
1 tsp	Whirlfloc	Fining	Boil	15 min.
3.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.75 g	Epsom Salt	Water Agt	Mash	1 hr.
1.75 g	Gypsum	Water Agt	Mash	1 hr.
2.20 g	Enzima Ultraflo Max	Water Agt	Mash	1 hr.
1 tsp	Yeast Nutrient	Other	Boil	15 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
1.25 g	Epsom Salt	Water Agt	Sparge	1 hr.
1 g	Gypsum	Water Agt	Sparge	1 hr.
4.66 ml	Lactic acid	Water Agt	Mash	1 hr.
2.49 g	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

Mangrove Jack - Belgian Ale Yeast M41

Amount:	2 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Medium
Optimum Temp:	18 - 28 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 297 B cells required

R$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.7 bar Temp: 8 °C CO₂ Level: 4 g/l

Target Water Profile

Bioleve

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	23.1	6.4	75	75	2.6
150 g de Malte Acidificado para baixar o PH para 5,52.
Mash Chemistry and Brewing Water Calculator

Notes

Relação BU/GU - 0,36

Adição dos sais e da enzima ultraflo max nos 34 litros de água.
Perfil da água objetivo para o estilo Golden Strong Ale:
Cálcio = 50-100 mg/l
Magnésio = 0-30 mg/l
Sódio =<100 mg/l
Cloreto = 50-100 mg/l
Sulfato = 50-100 mg/l
Alcalinidade Total - 0-40 ppm - Esperado 26
Alcalinidade Residual - (-)30-0 ppm - Esperado -45
PH 5,5 - Esperado

Relação sulfato/cloreto = 1,0 - Balanceado

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

Adição do Coentro (Coriander) levemente masserados nos 5 min finais da fervura.

2 pacotes do fermento Mangrove Jack -Belgian Ale - M41
Considerando Pitching Rate de 6 Bilhões de Celulas por grama.
Starter com 2,0L e 200g DME: 0.85M cells / mL / °P

Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia

Abaixar 4°C por dia até 0°C e manter por 3 semanas.

Recipe Photos

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Brews

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Last Updated: 2020-12-15 16:52 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 R$	Cost %
Fermentables	R$
Steeping Grains (Extract Only)	R$
Hops	R$
Yeast	R$
Other	R$
Cost Per Barrel	R$ 0.00
Cost Per Pint	R$ 0.00
Total Cost	R$ 0.00

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