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Lodmoor Belgian Blonde

160 calories 12.4 g 330 ml
Beer Stats
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
1.053
1.007
6.1%
23.4
4.4
6.0
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
Mash Guidelines
Amount Description Type Temp Time
18 L Infusion 65 °C 60 min
18 L Mash out. Same wort Temperature 75 °C 20 min
8 L Fly Sparge 72 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
1 each Campden Tablet Water Agt Mash 0 min.
 
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
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-10-12 16:54 UTC
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