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AB Abbey Blonde

330 calories 30.6 g 650 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29.77 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Apartment Brewer
Hop Utilization: 94%
Calories: 330 calories (Per 650ml)
Carbs: 30.6 g (Per 650ml)
Created: Sunday May 17th 2026
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OG: 1.057 FG: 1.009 ABV: 6.3% IBU: 19

1.055
1.011
5.8%
17.1
4.1
5.5
39.24
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Maker's Malt - Maker's Pilsner10 lb Maker's Pilsner $ 1.26 / lb
$ 12.60 		37.9 1.78 75.5%
1 lb Canada Malting - WHITE WHEAT MALT1 lb WHITE WHEAT MALT $ 1.89 / lb
$ 1.89 		38.1 3.5 7.5%
0.25 lb Simpsons - Aromatic Malt0.25 lb Aromatic Malt $ 2.49 / lb
$ 0.62 		33 23.04 1.9%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 7.5%
1 lb Briess - DME Pilsen Light1 lb DME Pilsen Light - (late boil kettle addition) $ 5.66 / lb
$ 5.66 		43 2 7.5%
13.25 lbs / $ 20.77
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Saaz28 g Saaz Hops $ 2.69 / oz
$ 2.66 		Pellet 3 Boil 50 min 8.6 40.6%
27 g Styrian Goldings27 g Styrian Goldings Hops $ 2.50 / oz
$ 2.38 		Pellet 3.7 Boil 10 min 3.9 39.1%
14 g Saaz14 g Saaz Hops $ 2.69 / oz
$ 1.33 		Pellet 3.5 Boil 40 min 4.63 20.3%
69 g / $ 6.37
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride $ 0.02 / g
$ 0.02 		Water Agt Mash 1 hr.
1 g Salt Kosher Water Agt Mash 1 hr.
2 g Magnesium Sulfate $ 0.02 / g
$ 0.04 		Water Agt Mash 1 hr.
3 g Magnesium Sulfate $ 0.02 / g
$ 0.06 		Water Agt Mash 0 min.
2 ml lactic acid Other Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
$ 0.12
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
2 Each
Cost:
$ 5.99 / each
$ 11.98
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 11.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 289.9 g       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
50/50
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 L Strike 71 °C 65 °C --
10 L Batch Sparge -- -- --
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 15.8
Mash volume with grains 19.2
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 20.7 L) 20
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.5 L) 29.8
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 25
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

used 150 grams of dextrose for priming not enough but 289 seems crazy

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  • Last Updated: 2026-07-05 02:36 UTC