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RB Single 2022

197 calories 17.5 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created Tuesday January 18th 2022
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pilsner11 lb Pilsner 37 1.8 83.3%
1.20 lb Cane Sugar1.2 lb Cane Sugar - (late boil kettle addition) 46 0 9.1%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 2.8%
10 oz American - Carapils (Dextrine Malt)10 oz Carapils (Dextrine Malt) 33 1.8 4.7%
13.20 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 19.96 75%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 5 min 1.24 25%
2 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
3.52 gal Strike 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Wyeast - Trappist High Gravity 3787
1 Each
Attenuation (avg):
Optimum Temp:
64 - 78 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.45 Volumes
Target Water Profile
henrico county va 23233 feb 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
24 5 26 12 17 52
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.99 g | 19.9 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.74 g | 30.9 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.25 33

final adjustments. going to get new yeast so probably lower attenuation so bumping up grain bill a little bit. subbing saaz in for hallertau mitelfruh flavoring hoping to achieve that faint lemon woodey taste that hardywood singel has.

running on tap water like before.

adjustments for 2022 batch, hoping to send to NHC...

adding back in the 0.5lb carapils, reducing base malt to get under 7%.

specifying G40 equipment and adjusting for 8gal/6gal/5.5gal volumes. a little nervous about relying on 75% efficiency again and the 89% attenuation??

should consider doing water profile...

should consider doing 10 gallons....? with 1.5 or even 1.0 qt/lb i should be able to mash the whole thing in the G40...

Updating recipe.

yeast : The original 1214 pouch did not show any swelling, pitched anyway, still no activity 48 hours later. emergency pitched reused 3787 from fridge mightve been 18 months old tbh. fermentation took off and fermented to low 1005 FG making this 7.2%

hops: i couldnt get tradition so i settled for mittelfruh.

taste test / comparison with hardywood : color is nearly identical, even the carbonation level is pretty similar, and the murkiness. i was hoping mine to clear out a little but it is the same vaguely medium clarity as singel. the aroma is very similar, although singel has more of a tart bright lemoney and faint woodey smell. i suspect that must be from finishing hops. i thought mine might be too belgianey yeastey but its not really any "louder" than singel. need to find some belgian appropriate noble hops for flavoring and amp it up a bit and we may be in business.

i think what we are looking for here is saaz hops. they are supposed to be citrus spicy and woody. i think those will be spot on for the next brew.

also singel has more head and retention. could add some carafoam or carapils for that.

i think theres some coriander in this singel too. idk. i wouldnt want to take mine there but we could dial up the fermentation temperature to see if it maybe comes off from the yeast.
Brew Day
Measured 1060 OG on 5 gallons in fermentor for 75g efficiency.
taking some notes from mad fermentationalist

adding acid malt for pH. probably should start with distilled and adjust eek still could. changing to hallertau german tradition. changing to 1214. should be ok to use later in tripel or golden strong?
6/3/2020 brew day
Removed 0.5 dextrine carapils bc dont have it on hand. Still rolling with it at 6.2%. downgrade eff to 65....update : OG 1061 so actual eff 67%

Removing 2nd hallertau and ekg additions for simplicity. Ref

Planning to reuse yeast for other heavier Belgian styles so I'm starting with wy 3787

2020 belgian blonde

trying this again, after failed COTU (not a great effort). Copying recipe from that although it was only 2row. I think i might be able to get closer.

changing :

  • 2row back to pilsner
  • reducing pilsner a little to land around 6.5%
  • reducing efficiency from 72 to 69
  • changing T-58 back to WY1214 (originally used with trustmonkey)
  • this time be sure to boil 90 minutes (trustmonkey was only 60)

    COTU belgian blonde
    update jan 2019
    Update they probably meant the wort was 1055 preboil. After brew day the OG was 1065 so in taking a little of the cane sugar out of the recipe (haven't added it yet)

    copied from 2016 trustmonkey recipe. that batch turned out bad but im blaming the yeast / fermentation on it. will be getting mystery wort from center of the universe for a contest. the brewery says it will be 100% 2 row at 14 plato which is 1057 so this recipe lines up with that being that i could add the cane sugar. (i really dont want to have to add any DME). of course, this is a malty beer so i would be at the mercy of whatever malt bill they use for most of the flavor. might be fun to do it this way instead of covering it up with hops etc.

    also im changing out the WY1214 for Safale T-58 to coincide with another ongoing experiment....should be fine...

    copied from 2015's blinde recipe. came out with 5 gallons exactly but was under on gravity - 1.044 (without the sugar), wanted to hit 1.051. By chance I have some Pilsen LME so I will add enough to add 7 pts. Wort has been chilling for one day while yeast starter....starts. Adding the LME and pitching tonight (night after brew night)
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  • Last Updated: 2022-04-10 12:56 UTC
  • Snapshot Created: 2022-01-18 15:36 UTC
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