Belgian Bottle Blond - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian Bottle Blond

197 calories 15.5 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21.2 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 197 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Thursday March 26th 2020
Similar Recipes

Belgian Blonde - La Chouffe Clone

OG: 1.072 FG: 1.017 ABV: 7.2% IBU: 21

1.065
1.009
7.4%
18.9
5.3
n/a
65.76
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.35 kg German - Pilsner4.35 kg Pilsner $ 5.26 / kg
$ 22.88 		38 1.6 75.2%
0.55 kg German - Vienna0.55 kg Vienna $ 5.36 / kg
$ 2.95 		37 4 9.5%
0.27 kg German - Wheat Malt0.27 kg Wheat Malt $ 4.37 / kg
$ 1.18 		37 2 4.7%
70 g Belgian - CaraMunich70 g CaraMunich $ 6.31 / kg
$ 0.44 		33 50 1.2%
545 g Candi Syrup - Belgian Candi Syrup - Golden (5L)545 g Belgian Candi Syrup - Golden (5L) $ 49.80 / L
$ 27.14 		32 5 9.4%
5.79 kg / $ 54.59
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Fuggles30 g Fuggles Hops $ 0.10 / g
$ 2.88 		Pellet 4.5 Boil 30 min 11.96 50%
30 g Styrian Goldings30 g Styrian Goldings Hops $ 0.10 / g
$ 2.88 		Pellet 5.5 Boil 10 min 6.9 50%
60 g / $ 5.76
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
$ 5.41 / each
$ 5.41
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 5.41 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
16.75 L Infusion -- 65 °C 60 min
13.2 L Sparge -- 75 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.2 L) 30.7
Mash volume with grains (equipment estimates 37.6 L) 34.2
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 28.4 L) 25
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 21.2
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 21.2 L) 21
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

Brew Day

After the mash, vorlauf for 10 minutes until clear before sparging.
Vorlauf again after sparge until clear

Chilled to 20 degrees and pitched yeast
Temp dropped to 17 degrees, set temp to 19 degrees

Day 1 (9am) - Temp at 19.5. very active. Set temp to 21. Unplugged fridge element. Gravity 1047

Day 2 (2:30pm) - Temp at 22. Activity slowing. Added Candi Syrup. Gravity 1013

Day 3 (11:30am) - Temp 22. Activity very low. Sulphar smell, hint of Banana flavour, big hot alocohol finish. Gravity 1010

Day 4 (9:00am) - Raised temp to 24. Same aroma / taste. Gravity 1010

Day 5, 6, 7 - No activity. Gravity the same. Aroma much better, some banana flavour, hot alcohol mostly gone. Cold Crash begun at 2:30pm

Day 9 (12/04/2020) Keg and bottled. Cold sample very nice. Good mouthfeel. Balanced flavour with hint of banana, no bitterness or hot alcohol. Leaves silky coat on tongue, similar to the candi syrup, but not sweet.

OG corrected for candi syrup addition is 1065.

Last Updated and Sharing
 
551
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-14 13:46 UTC