Belgian Blond - Beer Recipe - Brewer's Friend

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Belgian Blond

164 calories 15.2 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: 7 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Castle Malting blond beer
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Tuesday July 17th 2018
1.050
1.010
5.3%
34.4
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.80 lb Belgian - Pilsner10.8 lb Pilsner 37 1.6 94.5%
10 oz Belgian - Pale Ale10 oz Pale Ale 38 3.4 5.5%
11.42 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 4.4 Boil 60 min 33.47 80%
0.50 oz German Tradition0.5 oz German Tradition Hops Pellet 5.9 Aroma 2 min 0.95 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 g Coriander powder Spice Boil 0 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
77 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
treat SC well water to remove HCO3, Ca to 100ppm
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 20 30 107 44 0
for 12 gal of SC city well water

6.168 g of CaCl2
14.83 mL of 88% w/w lactic acid
resulting mash pH 5.6 at 80F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.4 qt 166F strike Infusion -- 145.4 °F 80 min
2.25 qt 209F addition Infusion -- 154.4 °F 15 min
7.5 qt 209F addition - mashout Infusion -- 170 °F 2 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.86 11.4  
Mash volume with grains 3.77 15.1  
Grain absorption losses -1.43 -5.7  
Remaining sparge water volume (equipment estimates 5.92 g | 23.7 qt) 5.82 23.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.68 34.7
Equipment Profile Used: System Default
 
Notes

Sparge stuck. Probable hot side aeration fixing sparge. too much mash stirring caused stuck sparge?

For 2nd infusion should have poured directly into mash tun instead of smaller metal measuring pot. Temp dropped to 180 instead of 209F. Added additional 1 gal boiling to raise mash to 155 from 148F.

Ferment at 77F 3 days
Diacetyl rest SG 1.014 at 82.4 F 3 days. FG 1.010

Last Updated and Sharing
 
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  • Last Updated: 2018-07-25 18:28 UTC