Belgian Golden Strong Ale
9.5% / 19.7 °P
Recipe by
Durul Güven
All Grain
Jet 30
67.7% efficiency
Batch Volume: 25 L
Boil Time: 90 min
Mash Water: 29.59 L
Sparge Water: 7.82 L
Total Water: 37.41 L
Boil Volume: 32.48 L
Pre-Boil Gravity: 1.056
Vitals
Original Gravity: 1.082
Final Gravity (Adv): 1.010
IBU (Tinseth): 29
BU/GU: 0.36
Color: 4.5 SRM
Mash
Temperature — 55 °C — 20 min
Temperature — 69.4 °C — 60 min
Temperature — 75 °C — 10 min
Malts (7.79 kg)
7.74 kg (80.5%) — Weyermann Pilsner — Grain — 1.7 SRM
50 g (0.5%) — Weyermann Abbey Malt — Grain — 22.5 SRM
Other (1.83 kg)
1.45 kg (15.1%) — Candi Syrup Candi Syrup, Simplicity — Sugar — 1 SRM
380 g (4%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (36 g)
13 g (21 IBU) — Hallertau Taurus 14.8% — First Wort
23 g (8 IBU) — Aurora (Super Styrian Aurora) 8% — Boil — 15 min
Yeast
0.8 pkg — White Labs WLP570 Belgian Golden Ale 78%
Fermentation
Primary — 22 °C — 14 days
Carbonation: 2.4 CO2-vol
FG:1011
