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Belgian Perle Blonde

188 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 18.8 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Source: byo.com/article/belgian-blond-style-profile/
Calories: 188 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Monday April 23rd 2018
1.062
1.009
6.9%
25.5
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pale Ale4 kg Pale Ale 39 2.3 76.9%
0.50 kg Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition) 46 0 9.6%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9.6%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.8%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Perle10 g Perle Hops Pellet 8.2 Boil 60 min 11.7 50%
10 g Perle10 g Perle Hops Pellet 8.2 First Wort 0 min 13.76 50%
20 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
13.5l mash
8.5l sparge
Add 4g CaSO4 and 5gCaCl2 (in correct ratio to mash and sparge, not all to mash)
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.1
Mash volume with grains 17.2
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 18.6 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 22
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18.8
Going into fermentor 18.8
Total: 27.6  
Equipment Profile Used: System Default
 
Notes

yeast starter not required

Mash in at 66, for 1 hour 15 minutes or until iodine test is negative. Take sample periodically from recirculating wort so no false positives from solid material. Negative means it takes time to turn black.
raise to 77 and hold for 3 min
sparge at 77 (add water around 82-84. It's OK for temp to be s,lightly over at the start and under at the end of sparge)

circulate chill down to low 30s THEN add the 4 x ice containers whilst draining

Add sugar towards end of FERMENTATION

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  • Last Updated: 2018-04-23 13:49 UTC