Belgian Blonde Ale - Beer Recipe - Brewer's Friend

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Belgian Blonde Ale

186 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Sunday September 29th 2019
1.057
1.009
6.3%
37.6
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 46.2%
4 lb Belgian - Pale Ale4 lb Pale Ale 38 3.4 36.9%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 9.2%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 4.6%
0.33 lb Canadian - Honey Malt0.33 lb Honey Malt 37 25 3%
10.83 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Perle1.2 oz Perle Hops Pellet 7.5 Boil 60 min 37.55 100%
1.20 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal Sparge -- 148 °F 60 min
mashout Sparge -- 164 °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 4.06 16.2  
Mash volume with grains 4.93 19.7  
Grain absorption losses -1.35 -5.4  
Remaining sparge water volume (equipment estimates 4.84 g | 19.4 qt) 4.74 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 7.2 28.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.8 35.2
Equipment Profile Used: System Default
 
Notes

4 pounds of British or Belgian pale-ale malt

7.5 alpha acid units German Perle or Hallertau hops (26 IBU)

2 vials or packages Belgian ale yeast. Suggested Belgian Ardennes WY3522

Boil 30 min then add hops for 60 min. Irish moss at 30 min.

Pitch at 65F. Ferment at 65F for 2 days, then allow temp to rise to 74F and hold it there for 2 weeks.

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  • Last Updated: 2019-10-02 18:11 UTC