Brew Eyed Blonde - Beer Recipe - Brewer's Friend

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Brew Eyed Blonde

188 calories 19.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.16 gallons
Post Boil Size: 6.6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Turley Brewing Company / Outlaw AL3S
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Monday June 3rd 2019
1.057
1.014
5.6%
21.6
5.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - German - Extra Pale Premium Pilsner Malt8 lb German - Extra Pale Premium Pilsner Malt 38 1.5 71.1%
1 lb German - Vienna1 lb Vienna 37 4 8.9%
0.50 lb Dingemans - Belgian - Biscuit0.5 lb Belgian - Biscuit 35 23 4.4%
0.25 lb Weyermann - German - Melanoidin0.25 lb German - Melanoidin 37 25 2.2%
1 lb Candi Syrup - Belgian Candi Syrup - Simplicity1 lb Belgian Candi Syrup - Simplicity - (late boil kettle addition) 32 1 8.9%
0.50 lb Weyermann - German - Pale Wheat0.5 lb German - Pale Wheat 39 1.5 4.4%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Styrian Goldings 1.5 oz Styrian Goldings Hops Pellet 2.5 Boil 60 min 11.61 42.9%
2 oz Saaz2 oz Saaz Hops Pellet 2.1 Boil 30 min 9.99 57.1%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
10 ml Phosphoric Acid 10% Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash --
1 each Simplicity Candi Syrup Other Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirfloc Tablet Fining Boil 10 min.
1 g Canning Salt Water Agt Mash --
 
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:
74 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 319 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7 oz       Temp: 73 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32 9 5 36 23 0
Ph calculations have been way off
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 qt acid rest/beta glucanase Infusion -- 113 °F 15 min
protein rest/proteinase Temperature -- 135 °F 20 min
alpha amylase Temperature -- 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.87 g | 35.5 qt) 8.48 33.9  
Mash volume with grains (equipment estimates 9.61 g | 38.4 qt) 9.22 36.9  
Grain absorption losses -1.16 -4.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7.16 28.6  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.6 26.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.6 g | 26.4 qt) 6 24  
Total: 8.48 33.9
Equipment Profile Used: System Default
 
Notes

Measure mash PH before adding acid. Ph calculations have been way off

Very gentle boil

substitutions:

table sugar

yeast 1 ea t-58 and 1 ea be-256 1 ea abbaye: or belgian a

wyeast 1214

sea salt instead of canning salt

weyerman extra pale pilsner for base

NOTE:
Always heat to boiling for 10 minutes, flame out, and cool to strike temp with chiller to prevent stratification, hot spots, and overshoots.

NOTE: Measure temp at HERMS outlet for steps

LODO: Add .5 g 15-25 ppm Sodium Metabisulfate

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  • Last Updated: 2020-04-11 15:38 UTC