Belgian Blond - Beer Recipe - Brewer's Friend

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Belgian Blond

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 77% (brew house)
No Chill: 10 minute extended hop boil time
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Saturday May 11th 2013
1.065
1.015
6.6%
25.9
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 83.3%
1 lb German - Munich Light1 lb Munich Light 37 6 8.3%
1 lb Belgian Candi Sugar - Clear/Blond1 lb Belgian Candi Sugar - Clear/Blond 38 0 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 5.6 Boil 30 min 8.66 40%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.6 Boil 1 min 3.86 40%
0.25 oz Magnum0.25 oz Magnum Hops Pellet 14.7 Boil 60 min 13.37 20%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       Amount: 15lbs      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 154 deg Sacch Rest Infusion -- 173 °F 60 min
23 Sparge Fly Sparge -- 178 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.53 g | 18.1 qt) 4.23 16.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.04 36.2
Equipment Profile Used: System Default
 
Notes

Candy Sugar:
1# Sugar
3/4 C Water
1/2 tsp Lactic Acid
Heat water and sugar on medium heat to disolve, add acid and allow solution to come to boil. Stir constantly until desired color is reached. Cool and store.

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  • Last Updated: 2015-06-15 00:10 UTC