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Quadruple #1

298 calories 24.9 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 19.5 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Adrien Fery
Calories: 298 calories (Per 330ml)
Carbs: 24.9 g (Per 330ml)
Created Sunday September 1st 2019
1.097
1.016
10.61%
40.72
45.33
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Belgian - Pale Ale4 kg Pale Ale 38 3.4 49.1%
400 g Belgian - Special B400 g Special B 34 115 4.9%
1 kg Candi Syrup - Belgian Candi Syrup - D-1801 kg Belgian Candi Syrup - D-180 - (late addition) 32 180 12.3%
250 g Brown Sugar250 g Brown Sugar - (late addition) 45 15 3.1%
1 kg German - CaraMunich II1 kg CaraMunich II 34 46 12.3%
500 g Belgian - Wheat500 g Wheat 38 1.8 6.1%
1 kg American - Caramel / Crystal 40L1 kg Caramel / Crystal 40L 34 40 12.3%
8.15 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 14.46 33.3%
20 g Brewer's Gold20 g Brewer's Gold Hops Pellet 9 Boil 30 min 18.18 33.3%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 8.08 33.3%
60 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18 L Temperature 64 °C 90 min
Temperature 76 °C 10 min
15 L Sparge 76 °C --
Starting Mash Thickness: 2 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
1 tsp Irish Moss Water Agt Boil 15 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 549 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2,7 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
Total mash water needed 34.4
Strike water volume at mash thickness of 2 L/kg 13.8
Grain absorption losses -6.5
Remaining sparge water volume 20.6
Mash Lauter Tun losses -0.9
Amount going into kettle 26.9
Volume increase from sugar/extract (late additions) 0.9
Boil off losses -8.5
Hops absorption losses -0.3
Amount going into fermentor 19
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Add Sugar 10 min after the end of boil.

Fermentation: 20° for 7 days, 22° for 7 days

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  • Last Updated: 2019-11-11 15:29 UTC