666 Belgian Golden Strong Ale
http://destroy.net/brewing/461/666_Belgian_Golden_Strong_Ale.html
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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18-D Belgian Strong Ale, Belgian Golden Strong Ale
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Min OG:
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1.070
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Max OG:
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1.095
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Min IBU:
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25
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Max IBU:
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35
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Min Clr:
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4
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Max Clr:
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6
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Color in SRM, Lovibond
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Batch Size (Gal):
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10.00
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Wort Size (Gal):
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10.00
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Total Grain (Lbs):
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29.65
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Anticipated OG:
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1.066
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Plato:
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16.20
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Anticipated SRM:
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4.3
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Anticipated IBU:
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23.3
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Brewhouse Efficiency:
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47
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%
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Wort Boil Time:
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90
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Minutes
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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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12.90
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Gal
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Pre-Boil Gravity:
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1.051
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SG
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12.71 Plato
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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: Rager
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%
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Amount
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Name
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Origin
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Potential
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SRM
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16.0
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4.75 lbs.
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Turbinado Sugar
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Generic
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1.046
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0
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77.5
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22.98 lbs.
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Pilsener
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Germany
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1.038
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2
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3.2
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0.96 lbs.
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Wheat Malt
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Belgium
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1.038
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2
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3.2
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0.96 lbs.
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Munich Malt
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Germany
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1.037
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8
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.30 oz.
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Styrian Goldings
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Whole
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4.90
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13.2
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60 min
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1.95 oz.
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Styrian Goldings
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Whole
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4.90
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10.1
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30 min
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1.00 oz.
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Czech Saaz
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Whole
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3.00
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0.0
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0 min
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Amount
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Name
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Type
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Time
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0.00 Unit(s)
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Whirlfloc
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Fining
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10 Days(boil)
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White Labs WLP500 Trappist Ale
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Profile:
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Oakland, CA (Orinda Tr.)
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Profile known for:
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Calcium(Ca):
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10.3 ppm
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Magnesium(Mg):
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2.5 ppm
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Sodium(Na):
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10.2 ppm
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Sulfate(SO4):
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17.0 ppm
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Chloride(Cl):
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13.0 ppm
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biCarbonate(HCO3):
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74.0 ppm
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pH:
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8.31
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Mash Type:
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Multi Step
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Grain Lbs:
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24.90
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Water Qts:
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27.40
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Before Additional Infusions
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Water Gal:
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6.85
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.10
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Before Additional Infusions
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Rest
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Temp
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Time
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Acid Rest:
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0
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0 Min
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Protein Rest:
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113
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15 Min
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Intermediate Rest:
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144
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35 Min
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Saccharification Rest:
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158
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25 Min
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Mash-out Rest:
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172
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5 Min
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Sparge:
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0
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0 Min
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Total Mash Volume Gal: 8.84 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
OG: 1.066, FG: 1.00666
Ferment at 66.6F
efficiency is so low due to no-sparge method
http://home.elp.rr.com/brewbeer/files/nbsparge.html
For maxiumum results, brew on Easter, ferment and condition until June 6th.
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