Seamane_Rob's
Belgian Golden Ale
A ProMash Recipe Report
| BJCP
Style and Style Guidelines |
18-A Belgian Strong Ale, Belgian Blond Ale
| Min
OG: |
1.062 |
Max
OG: |
1.075 |
|
| Min
IBU: |
20 |
Max
IBU: |
30 |
|
| Min
Clr: |
4 |
Max
Clr: |
6 |
Color
in SRM, Lovibond |
| Batch
Size (Gal): |
5.50 |
Wort
Size (Gal): |
5.50 |
| Total
Grain (Lbs): |
13.00 |
|
|
| Anticipated
OG: |
1.069 |
Plato: |
16.78 |
| Anticipated
SRM: |
4.5 |
|
|
| Anticipated
IBU: |
26.1 |
|
|
| Brewhouse
Efficiency: |
75 |
% |
|
| Wort
Boil Time: |
90 |
Minutes |
|
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential
Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
| % |
Amount |
Name |
Origin |
Potential |
SRM |
| 92.3 |
12.00
lbs. |
Pilsen
(2 Row) |
France |
1.039 |
2 |
| 3.8 |
0.50
lbs. |
CaraPilsner |
France |
1.035 |
10 |
| 3.8 |
0.50
lbs. |
Wheat
Malt |
Belgium |
1.038 |
2 |
Potential represented as SG per pound per gallon.
| Amount |
Name |
Form |
Alpha |
IBU |
Boil
Time |
| 1.00
oz. |
Goldings
- E.K. |
Pellet |
5.00 |
16.8 |
60
min |
| 1.50
oz. |
Czech
Saaz |
Pellet |
3.70 |
9.3 |
15
min |
| Amount |
Name |
Type |
Time |
| 24.00
Oz |
Corn
Sugar |
Other |
0
Days(boil) |
WYeast 3787 Trappist High Gravity
| Mash
Type: |
Single
Step |
|
| Grain
Lbs: |
13.00 |
|
| Water
Qts: |
0.00 |
Before
Additional Infusions |
| Water
Gal: |
0.00 |
Before
Additional Infusions |
| Qts
Water Per Lbs Grain: |
0.00 |
Before
Additional Infusions |
| Rest |
Temp |
Time |
| Saccharification
Rest: |
0 |
0
Min |
| Mash-out
Rest: |
0 |
0
Min |
| Sparge: |
0 |
0
Min |
Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
| After
1 1/2 weeks of fermentation, add 1.5 lbs (24 oz) of corn sugar in 4
cups of boiling water for 15 minutes. Cool and add to fermenter. |
Generated with ProMash
Brewing Software |