Belgian Golden Strong Ale
BJCP 2008 – 18D
Batch #:
2013-15
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
July 27, 2013
Statistics
OG:
1.090 21.6° P
FG:
1.010 2.6° P
Real Extract:
6° P
Attenuation:
88% Apparent – 72.2% Real
Color:
4.2SRM
IBU:
37.5
BU/GU:
0.42
ABV:
10.0%
ABW:
8.3%
Calories:
290 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 24.00 pounds | Belgian Plisen Malt | 80% |
| 2.00 pounds | German Vienna Malt | 6.7% |
| 4.00 pounds | Turbinado Sugar | 13.3% |
| 30.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.25 ounces | Magnum | 75 minutes | Boil | Pellets | 11.6% | |
| 1.00 ounces | Saaz | 2 minutes | Boil | Leaf | 3.1% | |
| 2.25 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Belgian Golden Ale | White Labs | WLP570 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Trub Chiller Loss:
1.00 gallons
Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Infusion Mash, Extra Light Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 90 minutes | 147° F |
Fermentation and Aging
Primary:
14 days @ 72° F
Procedure
Single infusion mash at 148°F.
Special Procedures
Cool to 64°F, gradually let rise to 72°F to round out fermentation.
