Martin's Belgian Blonde - Beer Recipe - Brewer's Friend

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Martin's Belgian Blonde

203 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Tuesday September 4th 2018
1.062
1.011
6.9%
26.7
4.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Belgian - Pilsner4.5 lb Pilsner 37 1.6 63.7%
1.25 lb German - Vienna1.25 lb Vienna 37 4 17.7%
16 oz Belgian - Unmalted Wheat16 oz Unmalted Wheat 36 2 14.2%
4 oz Cane Sugar4 oz Cane Sugar 46 0 3.5%
1 oz German - Acidulated Malt1 oz Acidulated Malt 27 3.4 0.9%
113 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Spalt0.25 oz Spalt Hops Pellet 4.5 First Wort at 160 °F 0 min 9.05 28.4%
0.38 oz Spalt0.38 oz Spalt Hops Pellet 4.5 Boil at 200 °F 60 min 11.69 43.2%
0.25 oz Spalt0.25 oz Spalt Hops Pellet 4.5 Boil at 200 °F 30 min 5.91 28.4%
0.88 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Tab Fining Boil 10 min.
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Aurora, CO Municipal Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 8 40 48 70 106
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 131 °F 10 min
Infusion -- 148 °F 40 min
Infusion -- 158 °F 40 min
Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.55 10.2  
Mash volume with grains 3.1 12.4  
Grain absorption losses -0.85 -3.4  
Remaining sparge water volume (equipment estimates 3.81 g | 15.2 qt) 3.03 12.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 5.28 g | 21.1 qt) 4.5 18  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.58 22.3
Equipment Profile Used: System Default
 
Notes

Ferment at 64 degrees for 48 hours, then allow to rise.
11/11/18: Acidulated malt adjusted downward to reduce acidity in the mash. Adjust water chemistry.

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  • Last Updated: 2018-11-12 00:08 UTC