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191016 Belgian Golden Strong Ale

216 calories 17.8 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 216 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created Tuesday October 8th 2019
1.071
1.011
7.8%
27.7
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg American - Pale 2-Row5 kg Pale 2-Row 37 1.8 71.4%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 7.1%
0.50 kg American - Munich - Light 10L0.5 kg Munich - Light 10L 33 10 7.1%
1 kg Candi Syrup - Belgian Candi Syrup - Blanc1 kg Belgian Candi Syrup - Blanc - (late boil kettle addition) 42 0 14.3%
7 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Magnum28 g Magnum Hops Leaf/Whole 15 Boil at 100 °C 60 min 24.08 33.3%
28 g Tettnanger28 g Tettnanger Hops Leaf/Whole 4.5 Boil at 100 °C 15 min 3.58 33.3%
28 g Saaz28 g Saaz Hops Leaf/Whole 3.5 Dry Hop at 20 °C 0 days 33.3%
84 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Infusion 48 °C 20 min
Infusion 65 °C 60 min
Infusion 71 °C 10 min
14 L Sparge 71 °C --
Starting Mash Thickness: 3.14 L/kg
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
korea arisu
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"191016 Belgian Golden Strong Ale" Belgian Golden Strong Ale beer recipe. All Grain, ABV 7.83%, IBU 27.67, SRM 4.69, Fermentables: (Pale 2-Row, Carapils, Munich - Light 10L, Belgian Candi Syrup - Blanc) Hops: (Magnum, Tettnanger, Saaz)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-08 04:58 UTC
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