Strong mi strong - Belgian Golden Strong Ale |
RECIPE INFO |
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by Alfred Estrada
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 90 Minutes
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Efficiency: 75%
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OG: 1.09 |
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FG: 1.016 |
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ABV: 9.69%
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Bitterness: 23.34 (tinseth)
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IBU/OG: 0.26 |
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Color: 7.4° SRM
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Calories: 9.69 per 330ml
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FERMENTABLES |
| 71.2% |
0 |
Pilsner - BE |
36 |
2 |
Mash |
| 11% |
0 |
Wheat - BE |
37 |
2 |
Mash |
| 4.1% |
0 |
Aromatic Malt - UK |
35 |
20 |
Mash |
| 4.1% |
0 |
Vienna - US |
36 |
4 |
Mash |
| 4.1% |
0 |
Munich - Light 10L - US |
35 |
10 |
Mash |
| 5.5% |
0 |
Flaked Oats - US |
37 |
1 |
Mash |
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HOPS |
| 0 |
Styrian Golding |
Pellet |
Boil |
15 Minutes |
5.3 |
8.54 |
| 0 |
Saaz(Czech) |
Pellet |
Boil |
60 Minutes |
3.8 |
12.34 |
| 0 |
Saaz(Czech) |
Pellet |
Boil |
5 Minutes |
3.8 |
2.46 |
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YEAST |
| Fermentis Safbrew Abbaye |
82% |
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OTHER INGREDIENTS |
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INSTRUCTIONS |
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This is a BAIB. Sparge grain bag once removed with 170-degree water to get pre-boil volume (7.62) back as needed. Strike water temp:158 degrees (149 degrees mash-in). Total mash volume: 9.91. Preboil wort: 7.62. post boil wort:5.75. volume into fermenter: 5.50. Fermentation duration 10-14 days starting at 64 degrees for the first week then gradually raise the temperature to 82 degrees over the final week. Cold crash 2-3 days before packaging.
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