Belgian Blond Ale #1 - Beer Recipe - Brewer's Friend

Belgian Blond Ale #1

178 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 178 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Saturday August 25th 2018
1.059
1.008
6.7%
24.9
15.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Pilsner4.5 kg Pilsner 38 1.6 75.6%
0.50 kg American - Munich - 60L0.5 kg Munich - 60L 33 60 8.4%
0.30 kg German - Melanoidin0.3 kg Melanoidin 37 25 5%
0.20 kg New Zealand - Biscuit Malt0.2 kg Biscuit Malt 35 30.46 3.4%
0.40 kg Belgian Candi Sugar - Amber/Brown (60L)0.4 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 6.7%
0.05 kg Orange0.05 kg Orange - (late boil kettle addition) 4.1 0 0.8%
5.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Styrian Goldings25 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 18.32 50%
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 6.61 50%
50 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

SG1058 9/09/18. Candi sugar made using demerara sugar and 1 x orange for the citrus. Caramelized on stovetop until temp 80°C then simmered for 60mins. (Check).
FG1008 23/09/18. Airlock still seems active, leave in fermenter for another 5 days.
FG1008 28/09/18, steady. Cold crash to 3°C.

View Count: 396
Brew Count: 0
Last Updated: 2019-01-05 10:58 UTC

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