Affligem Blond

Method: BIAB
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 194 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
URL: http://www.candisyrup.com/uploads/6/0/3/5/6035776/affligem_blonde_-_040.pdf

Created: Friday February 27th 2015

Original Gravity:

1.063

Final Gravity:

1.015

ABV (standard):

6.3%

IBU (tinseth):

30.0

SRM (morey):

5.0

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.10 kg	Belgian - Pilsner4.1 kg Pilsner	37	1.6	75.2%
0.90 kg	Belgian - Munich0.9 kg Munich	38	6	16.5%
0.45 kg	Belgian Candi Sugar - Clear/Blond	38	0	8.3%
5.45 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
21.50 g	Hallertau Hersbrucker21.5 g Hallertau Hersbrucker Hops	Pellet	4	Boil	60 min	12.98	37.7%
21.50 g	Spalt21.5 g Spalt Hops	Pellet	4.5	Boil	30 min	11.22	37.7%
14 g	Styrian Goldings14 g Styrian Goldings Hops	Pellet	5.5	Boil	15 min	5.77	24.6%
57 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
21.50 g	Hallertau Hersbrucker (Pellet)	12.98	37.7%
21.50 g	Spalt (Pellet) 21.5 g Spalt (Pellet) Hops	11.22	37.7%
14 g	Styrian Goldings (Pellet) 14 g Styrian Goldings (Pellet) Hops	5.77	24.6%
57 g / $ 0.00

Yeast

White Labs - Belgian Golden Ale Yeast WLP570

Amount:	1 Each	Cost:
Attenuation (avg):	75.5%	Flocculation:	Low
Optimum Temp:	20 - 24 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Quick Water Requirements

Water	Liters
Strike water volume (equipment estimates 31.4 L)	27.6
Mash volume with grains (equipment estimates 34.7 L)	30.9
Grain absorption losses	-5
Mash Lauter Tun losses	-0.9
Volume increase from sugar/extract (early additions)	0.3
Pre boil volume (equipment estimates 25.8 L)	22
Boil off losses	-8.6
Hops absorption losses (first wort, boil, aroma)	-0.3
Post boil Volume	17
Volume into fermentor	17
Total:	27.6
Equipment Profile Used:	System Default

Notes

90 minute boil. Chill to 18°C and pitch yeast. Oxygenate for 60 seconds. Ramp primary 5 days up to 24°C until reaching a terminal gravity 1.013. Rack to secondary 10°C for 2 weeks. Bottle prime with Simplicity at a rate of 32g/gallon. Ready in 4 weeks. Best after 6 weeks.
Store very cool (< 10°C) is storing longer than 2 months. (Belgian Pale’s are not a long term storage ale).

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Last Updated: 2015-02-27 18:04 UTC

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Affligem Blond