Belgian blond ale - Beer Recipe - Brewer's Friend

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Belgian blond ale

185 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Friday July 12th 2019
1.060
1.015
6.0%
20.5
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Belgian - Pale Ale4 kg Pale Ale 38 3.4 100%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Saaz23 g Saaz Hops Pellet 3.5 Boil 60 min 14.3 47.9%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 15 min 6.17 41.7%
5 g Saaz5 g Saaz Hops Pellet 3.5 Boil 0 min 10.4%
48 g / $ 0.00
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12
Mash volume with grains 14.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 10.8 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.9 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 12 L) 13
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 13 L) 12
Total: 22.9  
Equipment Profile Used: System Default
"Belgian blond ale" Belgian Blond Ale beer recipe by davemountain. All Grain, ABV 5.96%, IBU 20.47, SRM 6.6, Fermentables: (Pale Ale) Hops: (Saaz)
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  • Public: Yup, Shared
  • Last Updated: 2019-08-08 12:57 UTC