Belgian blond lower ABV - Beer Recipe - Brewer's Friend

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Belgian blond lower ABV

214 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 22.5 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 90% (brew house)
Calories: 214 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Friday October 1st 2021
1.070
1.013
7.5%
21.1
4.5
5.9
35.11
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,500 g Weyermann - Extra Pale Premium Pilsner Malt4500 g Extra Pale Premium Pilsner Malt $ 4.90 / kg
$ 22.05 		38 1.5 88.2%
200 g Briess - Victory Malt200 g Victory Malt $ 8.76 / kg
$ 1.75 		34.5 28 3.9%
200 g Barrett Burston - Wheat Malt200 g Wheat Malt $ 3.96 / kg
$ 0.79 		35.4 1.8 3.9%
200 g Cane Sugar200 g Cane Sugar $ 1.60 / kg
$ 0.32 		46 0 3.9%
5,100 g / $ 24.91
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops $ 89.60 / kg
$ 4.48 		Pellet 4 Boil at 98 °C 60 min 21.09 100%
50 g / $ 4.48
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 5 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
11 Grams
Cost:
$ 0.52 / g
$ 5.72
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 5.72 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 5 14 27 10 55
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.5 L Strike 69 °C 67 °C 90 min
23.5 L 77 °C 77 °C 10 min
Starting Mash Thickness: 1.42 L/kg
Starting Grain Temp: 23 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.4 L/kg 7
Mash volume with grains (equipment estimates 8.2 L) 10.2
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 26.5 L) 21.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 27.8 L) 22.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Top off amount 2
Going into fermentor 21
Total: 28.2  
Equipment Profile Used: System Default
 
Notes

Strike water vol 24.5L
Using less sugar than previously, let it ferment out longer for a drier finish
10g more Hallertau than previously
Add 50g Hallertau bittering hops with 60 minutes remaining in the boil.
Add the sugar with 15 minutes left in the boil.
Add whole whirlfloc with 5 minutes left in the boil
Pre boil vol 22.5L
Post-boil vol 19L
Topped up to 2L
Target pitch yeast temp 20c, actual 22c. 10:45pm.Wrapped in cold towel.
SG: 1.063, target was 1.061
Spunding valve open for the first 24 hours then spund at 2PSI
FG seemed to be 1.024 so ABV corrected could be 7.46%?
Will take 7 days to ferment fully but with lower sugar, it was finished (and FZ1 was leaking) so Day 5 kegged it. Pressure at c2.5PSI, needs carbing and chilling

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  • Last Updated: 2021-11-12 23:15 UTC