Barbar honey ale - Beer Recipe - Brewer's Friend

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Barbar honey ale

226 calories 19.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.135 (recipe based estimate)
Post Boil Gravity: 1.269 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 226 calories (Per 330ml)
Carbs: 19.6 g (Per 330ml)
Created: Tuesday October 15th 2019
1.074
1.013
8.0%
11.2
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Belgian - Pilsner4.5 kg Pilsner 37 1.6 69.6%
0.45 kg Bestmalz - Wheat Malt0.45 kg Wheat Malt 37 2.2 7%
0.23 kg Bestmalz - Vienna0.227 kg Vienna 37 3.8 3.5%
0.15 kg Gambrinus - Honey Malt0.15 kg Honey Malt 37 25 2.3%
0.45 kg Belgian Candi Sugar - Clear/Blond (0L)0.45 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 7%
0.69 kg Honey0.69 kg Honey 42 2 10.7%
6.47 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Pellet 4 Boil 90 min 7.31 54.5%
25 g Styrian Goldings25 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 3.89 45.5%
55 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) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
18 L Strike 73 °C 66.2 °C 90 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 16.7
Mash volume with grains (equipment estimates 5.1 L) 20.2
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 3.3 L) 0.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 14.5 L) 11.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 5.7
Top off amount 15.1
Going into fermentor 20.8
Total: 16.9  
Equipment Profile Used: System Default
"Barbar honey ale" Belgian Blond Ale beer recipe by Raxy_Ire. All Grain, ABV 7.99%, IBU 11.2, SRM 4.92, Fermentables: (Pilsner, Wheat Malt, Vienna, Honey Malt, Belgian Candi Sugar - Clear/Blond (0L), Honey) Hops: (Hallertau Hersbrucker, Styrian Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2019-10-15 20:58 UTC