Belgian Blonde (15L) - Beer Recipe - Brewer's Friend

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Belgian Blonde (15L)

284 calories 20.8 g 500 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 75 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18.68 liters
Post Boil Size: 14.95 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rob Hamer
Calories: 284 calories (Per 500ml)
Carbs: 20.8 g (Per 500ml)
Created: Monday December 20th 2021
1.062
1.007
7.2%
24.7
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,000 g Weyermann - Bohemian Pilsner Malt2000 g Bohemian Pilsner Malt 36.8 2.43 47.8%
1,300 g Crisp Malting - Finest Maris Otter1300 g Finest Maris Otter 38 3 31.1%
375 g Cane Sugar375 g Cane Sugar - (late boil kettle addition) 46 0 9%
150 g Simpsons - Aromatic Malt150 g Aromatic Malt 33 23.04 3.6%
160 g Crisp Malting - Wheat Malt160 g Wheat Malt 38.87 2 3.8%
200 g Rice Hulls200 g Rice Hulls 0 0 4.8%
4,185 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g Hallertau Mittlefrüh 2020 (T90)34 g Hallertau Mittlefrüh 2020 (T90) Hops Pellet 4 Boil 60 min 24.73 100%
34 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablet Water Agt Mash 0 min.
1 tsp Irish moss Fining Boil 10 min.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 L Recirculated mash in Brew Monk Infusion 66 °C 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 13.9
Mash volume with grains (equipment estimates 16.4 L) 16.4
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 12.8 L) 9.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22 L) 18.7
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 15
Top off amount 0.1
Going into fermentor 15
Total: 23.4  
Equipment Profile Used: System Default
 
Notes

Reference: https://www.themaltmiller.co.uk/product/belgian-blonde-leffe-clone/

Took IBU reference from: https://byo.com/article/belgian-blond-style-profile/

Additional advice on using Maris Otter (which helps us make a bigger batch with only 2kg of Pilsner available) found here: https://beerandbrewing.com/make-your-best-belgian-blond-ale/

Sugar to be added at 15 mins in the boil. Add hot wort to the sugar in a jug, mix and add it back into the boil.

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MASH:
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Strike water = 69.3C, using 3.81kg grain (excluding late addition of sugar) at 18C grain temp.

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  • Last Updated: 2022-05-03 17:54 UTC