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La Seu

Name: La Seu
Prep time: 85 min
Cook time: 65 min
Total time: 150 min
Yield: 28 liters
Cuisine: Homebrewing
Ingredients: 6500 g Barke Pilsner Malt; 550 g Abbey Malt; 50 g Melanoidin; 300 g Cane Sugar; 250 g Belgian Candi Sugar - Clear/Blond (0L); 100 g Carahell; 50 g Tettnanger Hops; 20 g Saaz Hops; 20 g Tettnanger Hops

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Method: All Grain
Style: Belgian Blond Ale
Boil Time: 65 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 31.12 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Xibier
Hop Utilization: 97%
Calories: 16769 calories (Per 27L)
Carbs: 1526.6 g (Per 27L)

Created: Wednesday July 6th 2022

Belgian Blonde - Beer 73

by Mig

OG: 1.068 FG: 1.016 ABV: 6.9% IBU: 22

Original Gravity:

1.067

Final Gravity:

1.013

ABV (standard):

7.2%

IBU (tinseth):

22.0

SRM (morey):

5.5

Mash pH

5.3

Cost €

14.01

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6,500 g	Weyermann - Barke Pilsner Malt6500 g Barke Pilsner Malt	1.60 € / kg 10.40 €	37.03	1.75	83.9%
550 g	Weyermann - Abbey Malt550 g Abbey Malt	0.00 € / kg 0.00 €	36.8	15.4	7.1%
50 g	Weyermann - Melanoidin50 g Melanoidin	3.01 € / kg 0.15 €	34.5	27	0.6%
300 g	DO - Cane Sugar300 g Cane Sugar - (late boil kettle addition)		46	0	3.9%
250 g	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	10.00 € / kg 2.50 €	38	0	3.2%
100 g	Weyermann - Carahell100 g Carahell	2.26 € / kg 0.23 €	34	10	1.3%
7,750 g / 13.28 €

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
50 g	Tettnanger50 g Tettnanger Hops		Pellet	3.5	Boil	65 min	15.08	55.6%
20 g	Saaz20 g Saaz Hops	0.04 € / g 0.73 €	Pellet	3.24	Boil	20 min	3.32	22.2%
20 g	Tettnanger20 g Tettnanger Hops		Pellet	3.5	Boil	20 min	3.59	22.2%
90 g / 0.73 €

Show Summary View

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25.5 L	Infusion	55 °C	66 °C	75 min
	Infusion	66 °C	78 °C	10 min
11.5 L	Sparge	78 °C	78 °C	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Irish Moss	0.00 € / g 0.00 €	Fining	Boil	15 min.
5 g	Yeast Nutrient		Fining	Boil	15 min.
3 g	Gypsum		Water Agt	Mash	1 hr.
0.20 g	Salt		Water Agt	Mash	1 hr.
7.51 ml	Phosphoric acid		Water Agt	Mash	1 hr.
0.62 ml	Phosphoric acid		Water Agt	Sparge	1 hr.
1.55 g	Magnesium Chloride		Water Agt	Mash	1 hr.
3 g	Calcium Chloride (anhydrous)		Water Agt	Mash	1 hr.

Yeast

Mangrove Jack - Belgian Abbey M47

Amount:	2 Each	Cost:
Attenuation (custom):	77%	Flocculation:	Med-High
Optimum Temp:	18 - 25 °C	Starter:	No
Fermentation Temp:	25 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 160 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 140.1 g Temp: 20 °C CO₂ Level: 2 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
65	7	10	80	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Fermentación
2 días a 19ºC
4 días a 21ºC
8 días a 23ºC

Recipe Photos

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Public: Yup, Shared
Last Updated: 2026-09-04 11:06 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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Amount	Variety	Cost	IBU	Bill %
70 g	Tettnanger (Pellet) 70 g Tettnanger (Pellet) Hops		18.67	77.8%
20 g	Saaz (Pellet) 20 g Saaz (Pellet) Hops	0.04 € / g 0.73 €	3.32	22.2%
90 g / 0.73 €