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Lodmoor Belgian Blonde

Method: BIAB
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Green Man
No Chill: 30 minute extended hop boil time
Calories: 160 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)

Created: Saturday September 18th 2021

Original Gravity:

1.053

Final Gravity:

1.007

ABV (alternate):

6.1%

IBU (rager):

23.4

SRM (morey):

4.4

Mash pH

6.0

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	BE - Pale Ale3 kg Pale Ale	38	3.4	69%
500 g	German - Wheat Malt500 g Wheat Malt	37	2	11.5%
100 g	Flaked Wheat100 g Flaked Wheat	34	2	2.3%
150 g	Rolled Oats150 g Rolled Oats	33	2.2	3.4%
600 g	Cane Sugar600 g Cane Sugar - (late boil kettle addition)	46	0	13.8%
4,350 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Challenger10 g Challenger Hops	Pellet	7.2	First Wort	0 min	12.21	33.3%
10 g	Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops	Pellet	3.75	First Wort	0 min	6.36	33.3%
10 g	Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops	Pellet	4	Boil	10 min	4.85	33.3%
30 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Challenger (Pellet) 10 g Challenger (Pellet) Hops	12.21	33.3%
10 g	Hallertau Mittelfruh (Pellet)	6.36	33.3%
10 g	Hallertau Hersbrucker (Pellet)	4.85	33.3%
30 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L		Infusion	68 °C	65 °C	60 min
18 L	Mash out. Same wort	Temperature	65 °C	75 °C	20 min
8 L		Fly Sparge	75 °C	72 °C	--

Other Ingredients

Amount	Name	Type	Use
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash
5 g	Gypsum	Water Agt	Mash
1 each	Campden Tablet	Water Agt	Mash

Yeast

Crossmyloof - Belgian

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Medium
Optimum Temp:	18 - 28 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 92 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 107.1 g Temp: 20 °C CO₂ Level: 2.2 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Vorlauf added to usual routine.
OG 1.056 (after adjusting for temp)
18c for first three days. Free rise over next four days to 24c. Holding at 24c for rest of fermentation.
In Primary for 3 weeks.
FG 1.006. 40 bottles. Used filter to decant to bottling bucket with sugar solution in.
6.56%. Sample tastes great. Will be a good one.

Last Updated and Sharing

382

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Brews

Public: Yup, Shared
Last Updated: 2021-10-12 16:54 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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