PL | EN

  1. Dashboard
  2. Public recipes
  3. Belgian Golden Strong Ale

Belgian Golden Strong Ale

0
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 14.5 liter(s)
    Mash size
  • 20.3 liter(s)
    Total mash volume

Steps

Temp Time
55 C 20 min
75 C 15 min
65 C 60 min

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can add private recipes and batches? Become a PRO member!

Fermentables

19.6 BLG
6 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 5 kg 70.4% 80 % 4
Grain Weyermann - Carapils 0.5 kg 7% 78 % 4
Grain Oats, Flaked 0.3 kg 4.2% 80 % 2
Adjunct Briess - Red Wheat Flakes 0.3 kg 4.2% 70 % 4
Sugar Brown Sugar, Light 0.5 kg 7% 100 % 16
Sugar Glukoza 0.5 kg 7% 100 % ---
Sum 7.1 kg

Hops

40 IBU

Bitterness ratio 0.44 Balanced

Use for Name Amount Time Alpha acid
Boil hallertauer taurus 20 g 90 min 14 %
Boil Marynka 10 g 90 min 10 %
Aroma (end of boil) Lublin (Lubelski) 10 g 5 min 4 %
Aroma (end of boil) hallertauer taurus 10 g 3 min 14 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Belgian Fruit Spicy Ale Yeast Ale Dry 20 g Gozdawa

Extras

Type Name Amount Use for Time
Other Cukier/Glukoza 1000 g Boil 15 min
Fining Irish Moss 5 g Boil 10 min

Notes

  • FERMENTACJA:
    -Zadać drożdże w 17-18*C, podnosić przez 5 dni stopniowo temp. do 26-27*C
    -1-2 tygodnie trzymać w tych 26-27*C
    -potem szybko schłodzić i 3 tygodnie w jak najniższej temperaturze, bliskiej 0*C
    -Po butelkowaniu 2 tyg. w 25*C, a potem 6 tyg. w 4-5*C.
    Jun 29, 2016, 12:59 PM

Discussion