Blondinette - Beer Recipe - Brewer's Friend

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Blondinette

188 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 58% (brew house)
Calories: 188 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Friday April 30th 2021
1.062
1.009
6.9%
28.9
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Dingemans - Belgian Pilsner Malt5 kg Belgian Pilsner Malt 37 1.6 79.9%
0.80 kg Cane Sugar0.8 kg Cane Sugar - (late boil kettle addition) 46 0 12.8%
0.23 kg Belgian - Wheat0.23 kg Wheat 38 1.8 3.7%
0.23 kg Dingemans - Aromatic Malt0.23 kg Aromatic Malt 36.3 19 3.7%
6.26 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g Domestic Hallertau55 g Domestic Hallertau Hops Pellet 3.9 Boil 60 min 28.89 100%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary --
2 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
12 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 228 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 232 g       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 16 26 62 91
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.4 L Temperature 65 °C 65 °C 90 min
15.4 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.4
Mash volume with grains 20
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 18.3 L) 16.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 26.5
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 20
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 18degrees and slowly raise to 20degrees over one week
1,5l starter with 150g DME

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  • Last Updated: 2021-05-12 19:46 UTC