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Belgian Strong Pale - La Chouffe

229 calories 18.2 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.86 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 229 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created Thursday October 4th 2018
1.070
1.010
8%
24.96
4.28
5.59
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb Belgian - Pilsner11.5 lb Pilsner 37 1.6 86.8%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 7.5%
0.50 lb Belgian - Caramel Pils0.5 lb Caramel Pils 34 8 3.8%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.9%
13.25 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Leaf/Whole 5.5 Boil 60 min 18.77 50%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3.75 Boil 30 min 4.92 25%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3.75 Boil 5 min 1.28 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18.7 qt MASH - Strike @ 157 Infusion 145 °F 30 min
4.7 qt rest step - add BOILING MASH Decoction 156 °F 60 min
7.3 qt Mash out - add BOILING MASH Decoction 168 °F 15 min
14 qt Sparge - Strike at 172 Sparge 170 °F 30 min
Starting Mash Thickness: 1.33 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Coriander Spice Boil 15 min.
0.67 each Whirlfloc Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: force carb       Amount: 19 psi @ 50f       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0

SO42-/Cl- ratio: 0.7 Malty
Mash Chemistry and Brewing Water Calculator
 
Notes

WYEAST 3522-Belgian Ardennes

start ferment at 68 for a day or two, then slowly let it rise use ~ 2 degrees per day until it hits 82 is optimum. Let it sit on the yeast cake for 1 mth

Let it condition for 1 mth for optimal results

Goal is to get this to drop down to ~ FG 1007-1010 ~ 90% attenuation

CHECK DATE ON YEAST PACK AND CALCULATE STARTER

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-04 00:51 UTC
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