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Belgian Bottle Blond

212 calories 17 carbs
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)
Efficiency: 74% (brew house)
Calories: 212 calories (Per 355mL)
Carbs: 17 g (Per 355mL)
Created Thursday March 26th 2020
1.065
1.009
7.36%
18.86
5.29
n/a
65.76
 
Fermentables
Amount Fermentable PPG °L Bill %
4.35 kg German - Pilsner4.35 kg Pilsner 38 1.6 75.2%
0.55 kg German - Vienna0.55 kg Vienna 37 4 9.5%
0.27 kg German - Wheat Malt0.27 kg Wheat Malt 37 2 4.7%
70 g Belgian - CaraMunich70 g CaraMunich 33 50 1.2%
545 g Candi Syrup - Belgian Candi Syrup - Golden (5L)545 g Belgian Candi Syrup - Golden (5L) 32 5 9.4%
5.79 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 30 min 11.96 50%
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 5.5 Boil 10 min 6.9 50%
 
Mash Guidelines
Amount Description Type Temp Time
16.75 L Infusion 65 °C 60 min
13.2 L Sparge 75 °C --
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
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
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
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 10.21 40.8  
Grain absorption losses -2.89 -11.6  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Starting boil volume 7.43 29.7  
Boil off losses -1.88 -7.5  
Hops absorption losses -0 -0  
Amount going into fermentor 5.55 22.2  
Total: 10.21 40.8
 
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.

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  • Last Updated: 2020-04-14 13:46 UTC