Blonipa 1 (Bitter Blonde) - Beer Recipe - Brewer's Friend

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Blonipa 1 (Bitter Blonde)

202 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.95 liters
Post Boil Size: 21.46 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 202 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Monday May 31st 2021
1.066
1.013
7.0%
34.5
5.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,475 g Weyermann - Extra Pale Premium Pilsner Malt4475 g Extra Pale Premium Pilsner Malt 38 1.5 78.5%
228 g BE - Pale Ale228 g Pale Ale 38 3.4 4%
228 g Dingemans - Munich MD228 g Munich MD 36.5 6.3 4%
171 g German - Abbey Malt171 g Abbey Malt 33 17 3%
29 g Belgian - Special B29 g Special B 34 115 0.5%
228 g Belgian - Wheat228 g Wheat 38 1.8 4%
342 g Candi Syrup - Belgian Candi Syrup - Brun Léger342 g Belgian Candi Syrup - Brun Léger 42 6.5 6%
5,701 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g Hallertau Mittelfruh32 g Hallertau Mittelfruh Hops Pellet 5.3 First Wort 60 min 21.38 28.6%
30 g Amarillo30 g Amarillo Hops Leaf/Whole 8.6 Aroma 10 min 9.75 26.8%
25 g Amarillo25 g Amarillo Hops Leaf/Whole 8.6 Whirlpool at 85 °C 0 min 3.33 22.3%
25 g melange - aroma25 g melange - aroma Hops Pellet 8.6 Dry Hop 1 days 22.3%
112 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
9 ml Lactic acid Water Agt Mash 1 hr.
4 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
3 g Irish Moss Fining Boil 10 min.
2.50 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
0.30 g Salt Water Agt Mash 1 hr.
5 g sweet orange peel Water Agt Mash 10 min.
5 g Bitter Orange Peel Flavor Mash 10 min.
5 g Coriander Seed Spice Mash 10 min.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1.23 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 323 B cells required
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1.03 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 323 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 139.6 g       Temp: 20 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
18C. Belgian Tripel
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 15 50 100 25
Volvic 27.5 L
Overijse 1.5 L

going with a softer balanced water profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 67 °C 67 °C 30 min
Steeping 69 °C 69 °C 45 min
11.1 L Sparge 77 °C 77 °C 20 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 14.7
Mash volume with grains 18.3
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 17.4 L) 15.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 26.1 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20.1 L) 21.5
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.3 L) 20
Total: 30  
Equipment Profile Used: System Default
 
Notes

Add syrup
Day 2 200 gm
Day 3 200 gm

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  • Last Updated: 2022-03-07 23:07 UTC