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Halländsk, Blond

Method: BIAB
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 29.98 liters
Post Boil Size: 25.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Henrik Majberger
Calories: 191 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)

Created: Monday October 3rd 2022

Original Gravity:

1.063

Final Gravity:

1.008

ABV (alternate):

7.4%

IBU (tinseth):

24.7

EBC (ebcmorey):

13.7

Mash pH

5.5

Cost kr

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
5,000 g	Weyermann - Extra Pale Premium Pilsner Malt5000 g Extra Pale Premium Pilsner Malt	38	2.51	84.7%
200 g	Cane Sugar200 g Cane Sugar - (late boil kettle addition)	46		3.4%
100 g	Belgian - Special B100 g Special B	34	305.39	1.7%
300 g	Finland - Wheat Malt300 g Wheat Malt	38	3.84	5.1%
100 g	Viking - Caramel Aromatic 180EBC (68L)100 g Caramel Aromatic 180EBC (68L)	35	179.97	1.7%
200 g	Rice Hulls200 g Rice Hulls	0		3.4%
5,900 g / kr 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops	Pellet	5.4	Boil	60 min	20.23	68.6%
8 g	Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops	Pellet	5.4	Boil	30 min	3.55	15.7%
8 g	Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops	Pellet	5.4	Boil	5 min	0.92	15.7%
51 g / kr 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
51 g	Hallertau Mittelfruh (Pellet)		24.7	100%
51 g / kr 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 L			--	66 °C	60 min

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
7 g	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Mangrove Jack - Belgian Ale Yeast M41

Amount:	2 Each	Cost:
Attenuation (custom):	84%	Flocculation:	Medium
Optimum Temp:	18 - 28 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 127 B cells required

kr 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Amber dry

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	5	70	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Made for my son on his 20th birthday. He's Halländsk and Blond.

First impression - more than happy with it.
Fermentation at 23°C is way too hot for a Blond. Guess it's a Blondish.
IBU could be lower, but after a week or so of bottle conditioning it feels way better than the flat sample I tasted while bottling.

First brew 2022-10-04
Fermented @23°C, letting it rise after reaching half the attenuation. Finished fermenting after four days. No noticable off-flavours. LOTS of contribution from the yeast.
IBU too high, 20 might've been better.

When using liquid 33% Calcium Chloride (which I do) use 3 times the weight of the anhydrous Calcium Chloride
1ml 88% lactic acid = 1.21 grams

In total:
2 g Gypsum
2 g CaCl anhýdrous => 6 g liquid 33% CaCl
Target pH 5.4, 7 g => 7/1,21 = 5,785123967 ml => I'm going with 5 ml, don't want too sour beer, I'm afraid the belgo-yeast will lower the pH even more.

Last Updated and Sharing

522

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Public: Yup, Shared
Last Updated: 2022-10-18 14:17 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 kr	Cost %
Fermentables	kr
Steeping Grains (Extract Only)	kr
Hops	kr
Yeast	kr
Other	kr
Cost Per Barrel	kr 0.00
Cost Per Pint	kr 0.00
Total Cost	kr 0.00

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