BdK Blonde Rye mk7 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

BdK Blonde Rye mk7

182 calories 15.5 g 330 ml
brewer logo
Beer Stats
Method: Partial Mash
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 8 liters
Post Boil Size: 2 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.302 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Punkis
Calories: 182 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Saturday February 1st 2020
1.060
1.010
6.7%
25.2
4.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g Muntons - Dry Malt Extract - Extra Light1000 g Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 48.4%
317 g Weyermann - German - Rye317 g German - Rye 38 3.5 15.3%
350 g Weyermann - German - Wheat Malt350 g German - Wheat Malt 37 2 16.9%
300 g Weyermann - German - Pale Ale300 g German - Pale Ale 39 2.3 14.5%
100 g Cane Sugar100 g Cane Sugar - (late boil kettle addition) 46 0 4.8%
2,067 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Perle8 g Perle Hops Pellet 8 Boil at 100 °C 80 min 21.11 53.3%
2 g Cascade2 g Cascade Hops Pellet 8.3 Boil at 100 °C 30 min 3.99 13.3%
5 g Saaz5 g Saaz Hops Pellet 2.2 Boil at 100 °C 5 min 0.07 33.3%
15 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
1 g Protofloc Fining Boil 15 min.
1 g Jästnäring Other Boil 10 min.
5 ml Clarity Ferm Fining Primary --
2 g Coriander seed Spice Boil 4 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
0.50 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 45 g       Temp: 22 °C       CO2 Level: 0.81 Volumes
 
Target Water Profile
Vattenkvalitet vid Lovö vattneverk 2015
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
8 L Temperature -- 63 °C 80 min
Temperature -- 72 °C 20 min
Mash-out Temperature -- 78 °C 10 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 10.9 L) 9
Mash volume with grains (equipment estimates 10.9 L) 9.6
Grain absorption losses (steeping) -1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 9.9 L) 8
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 2
Top off amount 8
Going into fermentor 10
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 17  
Equipment Profile Used: System Default
 
Notes

Inspired by Castle malting. Ran out of Rye, added Cane suger.

Last Updated and Sharing
 
375
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-03-12 07:50 UTC