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Belgian blonde nº10 experimental

226 calories 19.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 10 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 226 calories (Per 330ml)
Carbs: 19.6 g (Per 330ml)
Created: Friday July 3rd 2020
1.074
1.013
8.0%
13.8
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,200 g United Kingdom - Pale 2-Row1200 g Pale 2-Row 38 2.5 55.8%
100 g American - Vienna100 g Vienna 35 4 4.7%
200 g Belgian Candi Sugar - Clear/Blond (0L)200 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 9.3%
650 g Briess - DME Pale Ale650 g DME Pale Ale 45 6 30.2%
2,150 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Barth-Haas - Citra3 g Citra Hops Pellet 12 Boil 45 min 10.2 27.3%
4 g BSG - Citra4 g Citra Hops Pellet 12 Boil 5 min 2.95 36.4%
4 g BSG - Citra4 g Citra Hops Pellet 12 Boil 1 min 0.64 36.4%
11 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 70.8 g       Temp: 22 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 L Infusion -- 61 °C 15 min
1.5 L Infusion -- 68 °C 25 min
1.5 L Infusion -- 72 °C --
1.5 L Infusion -- 77 °C --
2 L Sparge 77 °C -- --
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 4.1
Mash volume with grains (equipment estimates 2.6 L) 4.9
Grain absorption losses -1.3
Remaining sparge water volume (equipment estimates 9 L) 7.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 11.3 L) 10
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5.7
Top off amount 2.3
Going into fermentor 8
Total: 11.8  
Equipment Profile Used: System Default
 
Notes

Ferment at 20C for a day or two. After 2 days, shake it for re-oxygen. Then slowly let it rise use ~ 1 degree per day until it hits 24-26C, maximum. Up to 2 weeks.

Bottle half: condition for 3 weeks at 24C.
Rack half for secondary. Keep for 3 weeks. Then, bottle, condition for 2 weeks.

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  • Public: Yup, Shared
  • Last Updated: 2020-07-07 18:08 UTC