BELGIAN BLONDE ALE - Beer Recipe - Brewer's Friend

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BELGIAN BLONDE ALE

186 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 52.5 liters
Post Boil Size: 49 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Arturo Barrera
Calories: 186 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Friday November 24th 2023
1.062
1.005
7.5%
30.0
5.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.63 kg Dingemans - Belgian Pilsner Malt6.63 kg Belgian Pilsner Malt 37 1.6 52.2%
4.42 kg Dingemans - Pale Ale 4.42 kg Pale Ale 37.72 3.9 34.8%
0.55 kg Dingemans - Aromatic Malt0.55 kg Aromatic Malt 36.3 19 4.3%
1.10 kg Belgian Candi Sugar - Clear/Blond (0L)1.1 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 8.7%
12.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Magnum33 g Magnum Hops Pellet 15 Boil at 100 °C 60 min 25.35 20.2%
130 g Saaz130 g Saaz Hops Pellet 3.5 Boil at 100 °C 5 min 4.64 79.8%
163 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.50 g Epsom Salt Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
6.95 ml Phosphoric acid Water Agt Mash 1 hr.
1.58 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
4 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.63 bar       CO2 Level: 2.6 Volumes
 
Target Water Profile
AGUA BENEDICTINO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 6 18 79 62 47
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34.8 L 1st step Infusion 64 °C 64 °C 45 min
2nd step Infusion 70 °C 70 °C 30 min
3rd step Infusion 77 °C 77 °C 15 min
35.3 L Fly Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.52 L. Suggest reducing initial water volume to 45.4 L and adding 7.12 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 34.8
Mash volume with grains 42.5
Grain absorption losses -11.6
Remaining sparge water volume (equipment estimates 29.5 L) 29.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 52.5 L) 52.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 46 L) 49
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 49 L) 46
Total: 64.2  
Equipment Profile Used: System Default
 
Notes
  1. 0,88 g of Servomyces added 10 min before to finish the boil
  2. 1.1 kg of Simplicity Candi Sugar added 10 min before to finish the boil
  3. Agregar 1.2 tableta Whirlfloc 5 minutos antes de finalizar el proceso de hervor.
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  • Last Updated: 2024-02-08 22:13 UTC