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Belgian Blonde Ale

185 calories 14.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 3.3 gallons (ending kettle volume)
Pre Boil Size: 3.64 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: BenMan
Calories: 185 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Saturday June 28th 2025
1.057
1.008
6.5%
31.2
5.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Dingemans - Belgian Pilsner Malt3.5 lb Belgian Pilsner Malt 37 1.6 52.2%
2.30 lb Dingemans - Pale Ale 2.3 lb Pale Ale 37.72 3.9 34.3%
0.30 lb Dingemans - Aromatic Malt0.3 lb Aromatic Malt 36.3 19 4.5%
0.60 lb Candi Syrup - Belgian Candi Syrup - Simplicity0.6 lb Belgian Candi Syrup - Simplicity 32 1 9%
6.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.31 oz Magnum0.31 oz Magnum Hops Pellet 13.4 Boil 60 min 23.48 13.4%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 7.69 43.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 0 min 43.3%
2.31 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
2.50 g irish moss Water Agt Boil 15 min.
1.30 g Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 175 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-
60 6 18 79 62 47
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 qt Infusion -- 148 °F 45 min
Infusion -- 158 °F 30 min
-- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.6 18.4  
Mash volume with grains 5.09 20.4  
Grain absorption losses -0.76 -3.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 4.89 g | 19.5 qt) 3.64 14.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil volume (equipment estimates 2.05 g | 8.2 qt) 3.3 13.2  
Estimated amount in fermentor 3.3 13.2  
Total: 4.6 18.4
Equipment Profile Used: System Default
 
Notes

Ferment by pitching at 65 F (16 C) letting free rise no higher than 82 F (27 C).
Let free fall to condition in a keg or fermenter for another week or so before packaging

Water (ppm): Ca: 60, Mg: 6, Na: 18, SO4: 62, Cl: 79, HCO3: 47

Add 2g Gypsum, 2g Epsom, 5g CaCl and 2g Baking Soda to 8 gal (30 L) of spring water.

Adjust mash pH to 5.2-5.5 with lactic acid or slaked lime if needed.

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  • Last Updated: 2025-09-20 19:59 UTC