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222 calories 22.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 80 min
Batch Size: 13.5 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 54.6% (brew house)
Source: Gustavo Marsan + Bruno Marques
Calories: 222 calories (Per 330ml)
Carbs: 22.9 g (Per 330ml)
Created: Thursday July 3rd 2014
1.072
1.018
7.1%
24.4
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 kg Belgian - Pilsner5.6 kg Pilsner 37 1.6 97.4%
100 g German - Melanoidin100 g Melanoidin 37 25 1.7%
50 g Belgian - Biscuit50 g Biscuit 35 23 0.9%
5,750 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 20 min 11 50%
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 5.5 Boil 20 min 13.44 50%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Sementes de coentro Spice Boil 10 min.
12 g Pimenta da Jamaica Spice Boil 8 min.
30 g Pimenta rosa moída Spice Secondary 0 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.3 L Beta-Amilase Decoction -- 67 °C 90 min
Desativar as enzimas Decoction -- 78 °C 15 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 11.5
Mash volume with grains 15.3
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 16.5 L) 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.3 L) 23
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 13.5
Going into fermentor 13.5
Total: 29.7  
Equipment Profile Used: System Default
 
Notes

Recomendo muito que, se for repetir a receita, fermente entre 18°C a 20°C.

Maturar apenas 21 dias, mas deixarei as garrafas guardadas até o evento. Minha geladeira consigo colocar até -2°C, nesta cerveja quero maturar oscilando entre -1°C a +1°C.

Nesta receita, vou usar 6,5gr por litro. Ou seja, 130gr para 20l. Como posso não ter exatamente 20l, posso ter uns 19l no tanque, essa medida (130gr) daria cerca de 6,8/6,9gr por litro.

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  • Last Updated: 2014-10-21 22:35 UTC