Triskelicious Belgian Blonde - Beer Recipe - Brewer's Friend

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Triskelicious Belgian Blonde

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Monday April 27th 2015
1.052
1.012
5.2%
29.7
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 60%
3 lb American - White Wheat3 lb White Wheat 40 2.8 30%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Triskel2 oz Triskel Hops Pellet 3.7 Boil 60 min 29.08 66.7%
1 oz Triskel1 oz Triskel Hops Pellet 3.7 Boil 1 min 0.63 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 15 min.
1 tsp Calcium Chloride Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
2 each Whole Clove Spice Boil 15 min.
1 tsp Ground Corriander Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 qt Dough In Temperature -- 149 °F 60 min
24 qt Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.04 g | 20.2 qt) 5.93 23.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.3 37.2
Equipment Profile Used: System Default
 
Notes

Pitch at 68F and let free rise to +/- 80F during primary fermentation. Let naturally drop to 70F during secondary. Cold crash at 38F for 3 days and then transfer to keg.

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  • Last Updated: 2015-04-27 23:15 UTC