Nowaday Blonde Ale Clone Beer Recipe | All Grain Belgian Blond Ale | Brewer's Friend
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Nowaday Blonde Ale Clone

173 calories 15.1 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 75 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Allagash Brewing Co/BYO
Calories: 173 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Saturday November 14th 2020
1.057
1.010
6.3%
23.6
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg Belgian - Pilsner4.3 kg Pilsner 37 1.6 90.5%
0.45 kg Weyermann - Carahell0.45 kg Carahell 34 10 9.5%
4.75 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Nugget9 g Nugget Hops Pellet 14 Boil 60 min 17.09 7%
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 6.46 27.1%
57 g Hallertau Mittelfruh57 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 44.2%
28 g Saaz28 g Saaz Hops Pellet 3.5 Boil 0 min 21.7%
129 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.9 L Mash Infusion -- 65 °C 60 min
Outmash Temperature -- 77 °C 10 min
15.5 L Sparge Sparge -- 77 °C 15 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gjærnæring Other Boil 15 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
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: 2.47 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
 
Notes

Step by step
Heat 15.8 qts. (14.9 L) of strike water to 162 °F (72 °C) and mix with grains. The mash should stabilize at about 149 °F (65 °C). Hold at this temperature for 60 minutes, then raise temperature to mash out at about 168 °F (76 °C), either by infusion of boiling water, decoction, or other means. Vorlauf until wort runs clear then begin the sparge process. Collect 7 gallons (26.5 L) and bring to a boil. Total boil time is 75 minutes, adding additions as indicated. After boil is complete turn off the heat, add whirlpool hops, and give a long stir to create a whirlpool. Rest for 15 minutes.

Chill the wort to 50 °F (10 °C). There should be about 5.5 gallons (21 L) of wort in your fermenter. Add yeast and aerate wort if using liquid yeast. Place your fermenter in a cool place in the 50–55 °F (10–12 °C) range. On day five, conduct a diacetyl rest by raising the temperature to around 70 °F (21 °C) for a couple of days.

Once terminal gravity has been reached place the beer in a refrigerator or cold fermentation chamber to get the beer as cold as possible without freezing. Allow at least one week for the lagering period. Bottle or keg after lagering is complete, targeting a carbonation level of 2.55 v/v.

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  • Public: Yup, Shared
  • Last Updated: 2020-11-14 15:44 UTC
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