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Belgian Blond Ale

216 calories 23.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 6.75 gallons (ending kettle volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Wadofmeat
Calories: 216 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Tuesday February 12th 2019
1.065
1.018
6.2%
22.8
4.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 77.2%
14 oz German - Vienna14 oz Vienna 37 4 6.1%
1 lb American - White Wheat1 lb White Wheat 40 2.8 7%
6 oz German - Melanoidin6 oz Melanoidin 37 25 2.6%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 7%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Yakima Valley Hops - Warrior12 g Yakima Valley Hops - Warrior Hops Pellet 17.5 Boil 60 min 20.04 17.5%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 10 min 2.75 41.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 41.3%
2.42 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.40 ml Lactic acid Water Agt Mash 1 hr.
0.90 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Imperial Yeast - B48 Triple Double
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 305 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.75 gal Infusion -- 158 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.16 36.6  
Mash volume with grains 10.22 40.9  
Grain absorption losses -1.66 -6.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.27 g | 33.1 qt) 7.25 29  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 5.73 g | 22.9 qt) 6.75 27  
Estimated amount in fermentor 6.75 27  
Total: 9.16 36.6
Equipment Profile Used: System Default
 
Notes

Harvest 460 ml, pitch rest

1st Place 2019 NHC Milwaukee judging center in Belgian Ale category



Award Winning Recipe
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  • Last Updated: 2019-12-24 13:43 UTC