Belgian Blonde

Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Chad
Calories: 219 calories (Per 12oz)
Carbs: 23 g (Per 12oz)

Created: Wednesday December 14th 2016

Amount	Fermentable	PPG	°L	Bill %
8 lb	German - Pilsner8 lb Pilsner	38	1.6	76.2%
0.50 lb	Belgian - Cara 20L0.5 lb Cara 20L	34	22	4.8%
1 lb	German - Vienna1 lb Vienna	37	4	9.5%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose	46	0.5	9.5%
10.50 lbs / $ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

8 lb

German - Pilsner

1.6

76.2%

0.50 lb

Belgian - Cara 20L

4.8%

1 lb

German - Vienna

9.5%

1 lb

Corn Sugar - Dextrose

0.5

9.5%

10.50 lbs / $ 0.00

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Pellet	2	Boil	0 min		66.7%
0.50 oz	Magnum0.5 oz Magnum Hops	Pellet	11.5	Boil	60 min	21.63	33.3%
1.50 oz / $ 0.00

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

1 oz

Hallertau Hersbrucker

Pellet

Boil

0 min

66.7%

0.50 oz

Magnum

Pellet

11.5

Boil

60 min

21.63

33.3%

1.50 oz / $ 0.00

Amount	Variety	IBU	Bill %
1 oz	Hallertau Hersbrucker (Pellet)		66.7%
0.50 oz	Magnum (Pellet)	21.63	33.3%
1.50 oz / $ 0.00

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	0	0	57	84	0
Distilled water was used, Mg2+, Na+ and HCO2- were not controlled for and the others were very roughly measured with a 1/4 tsp. Approximately 1/4 and 1/3 of 1/4 tsp of CaCl2 and 1/4 tsp of gypsum were used.
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

Distilled water was used, Mg2+, Na+ and HCO2- were not controlled for and the others were very roughly measured with a 1/4 tsp. Approximately 1/4 and 1/3 of 1/4 tsp of CaCl2 and 1/4 tsp of gypsum were used.

Mash Chemistry and Brewing Water Calculator

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.5 qt/lb	3.56	14.3
Mash volume with grains	4.32	17.3
Grain absorption losses	-1.19	-4.8
Remaining sparge water volume (equipment estimates 4.36 g \| 17.4 qt)	4.3	17.2
Mash Lauter Tun losses	-0.25	-1
Volume increase from sugar/extract (early additions)	0.07	0.3
Pre boil volume (equipment estimates 6.56 g \| 26.2 qt)	6.5	26
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.06	-0.2
Post boil Volume	5	20
Going into fermentor	5	20
Total:	7.86	31.5
Equipment Profile Used:	System Default

Water

Gallons

Quarts

Strike water volume at mash thickness of 1.5 qt/lb

3.56

14.3

Mash volume with grains

4.32

17.3

Grain absorption losses

-1.19

-4.8

Remaining sparge water volume (equipment estimates 4.36 g | 17.4 qt)

4.3

17.2

Mash Lauter Tun losses

-0.25

-1

Volume increase from sugar/extract (early additions)

0.07

0.3

Pre boil volume (equipment estimates 6.56 g | 26.2 qt)

6.5

Boil off losses

-1.5

-6

Hops absorption losses (first wort, boil, aroma)

-0.06

-0.2

Post boil Volume

Going into fermentor

Total:

7.86

31.5

Equipment Profile Used:

System Default

Date	Days	Event	Gravity	Volume	Updated	Comment
12/30/2016 10:46 PM over 7 years ago	+0	Other			2/20/2021 3:43 AM over 3 years ago	A two L starter was made with 1.5 cups of Pilsner DME, the gravity was 1.042, and the yeast was pitched at 70F after vigorous shaking.
12/30/2016 10:57 PM over 7 years ago	+0	Brew Day Complete	1.062	5 Gallons	2/20/2021 3:43 AM over 3 years ago	The target mash thickness was 1.3 qts/lb, 3.5 gallons of water was used for the mash. This 3.5 gallons was heated up to 152F then put in the mash tun and swirled to get it up to target temperature. The water was then poured back into the brew kettle, heated to 158F and then put back into mash tun, grains added as well. After dough in the mash lost about 7F, 60 minute mash occurred, the temperature after the 60 minutes was 146F. Three one half gallon vorlaufs before starting sparge. After about 30 minutes, 1.5 gallons collected into the brew kettle and 12 L, about 3 gallons, of hot water added from the HLT followed of course by re-vorlaufing. After about 1 hour 5 more L added After about 1 hr 20 min sparge complete. 20 minutes after completing sparge boil begins. Hard boil for 60 minutes as planned with hop additions. There was very little foaming. Wort was cooled to 110F in 32 minutes from the time of flame out and a sample was sequestered to the fridge for a gravity reading. Wort was transferred to a sanitized carboy and cooled down to room temperature. About 3/4 (3 L) of a gallon of the 10 gallons total water was not used.
12/30/2016 10:58 PM over 7 years ago	+0	Other			2/20/2021 3:43 AM over 3 years ago	At 8:35 am the carboy was shaken very vigorously for about 15 minutes. After this the yeast was pitched.
12/30/2016 11:01 PM over 7 years ago	+0	Fermentation Complete			2/20/2021 3:43 AM over 3 years ago	There was no secondary conditioning for this beer. Beer was bottled and the final gravity reading was taken. The standard 2/3 a cup of normal cooking sugar was used in 2 cups of water for the priming sugar.
12/30/2016 11:03 PM over 7 years ago	+0	Other			2/20/2021 3:43 AM over 3 years ago	Yeast was collected in 7 sanitized mason jars, by using star san, washed, and then placed in the fridge.

Date

Days

Event

Gravity

Volume

Temp

Updated

Comment

12/30/2016 10:46 PM
over 7 years ago

Other