Flata Øl Blonde 25L - Beer Recipe - Brewer's Friend

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Flata Øl Blonde 25L

188 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 188 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Monday February 1st 2016
1.062
1.009
7.0%
17.1
5.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Castle Malting Pilsen 2RP/2RS5.5 kg Castle Malting Pilsen 2RP/2RS 37 1.8 79.7%
0.30 kg Castle Malting Wheat Blanc0.3 kg Castle Malting Wheat Blanc 37 2.25 4.3%
0.50 kg Castle Malting Abbey0.5 kg Castle Malting Abbey 33 17.4 7.2%
0.60 kg Farin, hvit0.6 kg Farin, hvit 46 0 8.7%
6.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Perle15 g Perle Hops Pellet 8 Boil 60 min 12.53 50%
15 g Perle15 g Perle Hops Pellet 8 Boil 10 min 4.54 50%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
0.63 tsp Gjærnæring Other Boil 15 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 182 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6-7 g sukker/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
Infusion -- 67 °C 90 min
Mash-out Infusion -- 77 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.2
Mash volume with grains 29.7
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 15.3 L) 11.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.7 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24
Going into fermentor 24
Total: 36.8  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørter til 18 grader før pitching av gjær.

Gjæring på 19 grader i 4 dager, 21 grader i 10 dager.

Forslag til vannfordeling (for BIAB, gjelder ikke Speidel eller andre bryggesystemer med resirkulering av mesk):
14,9 l meskevann
12,8 l skyllevann (på 77-78 grader)

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  • Last Updated: 2018-09-30 14:41 UTC