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De Loper Belgian Blonde

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 (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Terry Rayment
Calories: 178 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Thursday February 18th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg Weyermann - Bohemian Pilsner Malt4.6 kg Bohemian Pilsner Malt 36.8 1.87 82.1%
250 g Munich - Light 10L250 g Munich - Light 10L 33 10 4.5%
50 g GB - Aromatic Malt50 g Aromatic Malt 35 38.03 0.9%
200 g GB - Wheat200 g Wheat 37 2.3 3.6%
500 g Belgian Candi Sugar - Clear/Blond (0L)500 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 8.9%
5,600 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Hersbrucker40 g Hallertau Hersbrucker Hops Pellet 3.2 Boil 60 min 15.76 66.7%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 3.2 Boil 30 min 6.05 33.3%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protofloc Fining Boil 10 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Essex & Suffolk Tap Water
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
20 L Strike 68 °C 65 °C 60 min
11 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 14 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20.4
Mash volume with grains 23.8
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 12.3 L) 11.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 26
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 21
Total: 32  
Equipment Profile Used: System Default
 
Notes

Start fermentation at 18C and slowly raise temp over the course of 1 week.

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  • Last Updated: 2021-02-20 17:42 UTC