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Belgian Blonde

Method: BIAB
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)

Created: Friday October 27th 2023

Original Gravity:

1.054

Final Gravity:

1.015

ABV (standard):

5.1%

IBU (tinseth):

17.5

SRM (morey):

5.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Weyermann - Pilsner5 lb Pilsner	36	1.5	55.6%
3 lb	Stone Path Malt - Nor’East Pale3 lb Nor’East Pale	37.3	2.9	33.3%
1 lb	Munich - Light 10L1 lb Munich - Light 10L	33	10	11.1%
9 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Centennial1 oz Centennial Hops	Pellet	10	Boil	10 min	17.52	33.3%
1 oz	Yakima Chief Hops - Amarillo1 oz Amarillo Hops	Pellet	9.8	Whirlpool at 180 °F	30 min		33.3%
1 oz	Centennial1 oz Centennial Hops	Pellet	10	Whirlpool at 180 °F	30 min		33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Centennial (Pellet)	17.52	66.6%
1 oz	Yakima Chief Hops - Amarillo (Pellet)		33.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Batch Sparge	--	--	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 g	Epsom Salt		Water Agt	Mash	1 hr.
1 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

Imperial Yeast - B44 Whiteout

Amount:	0.43 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium-low
Optimum Temp:	62 - 72 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 215 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 15.88 psi Temp: 37 °F CO₂ Level: 3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Belgian Ardennes (Achouffe)

Mash: 150 @40, 157 @ 40
Aerate: Shake 5 min, Oxygenate 30 seconds

Pitch Rate: 1.0 (million cells / ml / degree plato)

Pitch: upper 60s Ferm: 67/68, 67/68, 72, 74, 76, 78 (day 10), …….

66-68 (36 hours) raise to 78 gradually thereafter

Raise temperature when airlock bubbles slow down.

Adjucts
xx g fresh orange peel @ 5 min
7 g rainbow pepper @ 15 min
1 tsp Yeast nutrient @ 15 min

Award Winning Recipe

Last Updated and Sharing

698

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Brews

Public: Yup, Shared
Last Updated: 2026-04-29 14:22 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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