Blinde Beer Recipe | All Grain Belgian Blond Ale | Brewer's Friend
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Blinde

205 calories 20.1 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 205 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Wednesday May 27th 2015
1.062
1.014
6.3%
32.1
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 84.2%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.2%
1.13 lb Cane Sugar1.125 lb Cane Sugar - (late boil kettle addition) 46 0 9.5%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 2.1%
11.87 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Yakima Chief Hops - german hallertau2.25 oz german hallertau Hops Pellet 2.7 Boil 60 min 26.03 69.2%
0.75 oz Yakima Chief Hops - german hallertau0.75 oz german hallertau Hops Pellet 2.7 Boil 0 min 23.1%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5.7 Boil 60 min 6.11 7.7%
3.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.12 qt/lb
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

trying to make hardywood singel but no attempts online! going off of this :
https://byo.com/component/k2/item/2827-belgian-blond-style-profile

adding the simple sugar to fermentor not during the boil but a couple days into fermentation. will probably dissolve in a little water.

meanwhile trying to hit the official hardywood singel stats : OG 1.056 ABV 6.2 SRM 4 IBU 30. I sense a little woodey or piney something in the beer so im adding a little more hops plus a flameout addition. adding decent amount of light crystal malt to try to achieve a little sweetness without sacrificing the color. probably gonna mash at 150 but try to stay on the cool side.

there is a kind of sour taste to the beer too so im not sure how to achieve that, but likely through yeast selection. still looking at yeasts...would oberon yeast be a candidate?

ogg tony suggests White Labs wlp500

aa on hallertau hersbuckler in this app was way different than german hallertau from the store so i bought too little hops. substituting east kent goldings a little in the bittering addition.

planning to add the sugar to minimal water (pint or two) bring to boil and boil down as much as possible. chill then add to fermentor on day 4 or 5.

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  • Public: Yup, Shared
  • Last Updated: 2015-10-03 16:46 UTC
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