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Belgian Blonde Ale

269 calories 20.4 g 12 L
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 20.5 °P (recipe based estimate)
Post Boil Gravity: 24.4 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 269 calories (Per 12L)
Carbs: 20.4 g (Per 12L)
Created: Tuesday March 17th 2026
19.9 °P
2.7 °P
9.5%
31.5
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.58 kg Weyermann - Cologne Malt8.58 kg Cologne Malt 37 3.5 77.6%
1.20 kg German - Vienna1.2 kg Vienna 37 4 10.8%
0.48 kg German - Melanoidin0.48 kg Melanoidin 37 25 4.3%
0.80 kg Belgian Candi Sugar - Clear/Blond (0L)0.8 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 7.2%
11.06 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Barth-Haas - Warrior45 g Warrior Hops Pellet 15.5 Boil 60 min 15.04 37.5%
75 g Styrian Goldings75 g Styrian Goldings Hops Pellet 5.5 Whirlpool at 90 °C 20 min 16.5 62.5%
120 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
23 Grams
Cost:
Attenuation (custom):
84%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 209 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 249.7 g       Temp: 20 °C       CO2 Level: 5.4 g/l
 
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
20.8 L Strike 75 °C 66 °C 60 min
12.5 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (3.7 L/kg), your strike volume will exceeds the total water needed for the recipe (37.2 L). Reduce mash thickness to 3.59 L/kg or increase pre-boil volume to 26.3 L.  
Strike water volume at mash thickness of 3.7 L/kg 37.4
Mash volume with grains (equipment estimates 37.8 L) 44.2
Grain absorption losses -10.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.4 L) 26
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24
Hops absorption losses (whirlpool, hop stand) -0.4
Top off amount 6.4
Going into fermentor 30
Total: 37.2  
Equipment Profile Used: System Default
 
Notes

Dilute up to 30L post knock out. Displayed Specs should be ~30% lower.
Whirlfloc and yeast nutrient added at 15mins to EOB.
WL clarity ferm to be added at yeast pitch.
Gelatin based finings addded at end of primary fermentation.

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  • Last Updated: 2026-03-18 05:47 UTC