Westvleteren Blonde (Clone) Beer Recipe | All Grain Belgian Blond Ale by SonnyK85 | Brewer's Friend
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Westvleteren Blonde (Clone)

166 calories 14.6 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 77% (ending kettle)
Source: Sonny
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Thursday August 3rd 2017
1.051
1.009
5.5%
29.4
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Belgian - Pilsner7.5 lb Pilsner 37 1.6 75%
1.50 lb Belgian - Pale Ale1.5 lb Pale Ale 38 3.4 15%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 10%
10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Northern Brewer21 g Northern Brewer Hops Pellet 7.8 Boil 60 min 22.23 33.3%
21 g Domestic Hallertau21 g Domestic Hallertau Hops Pellet 3.9 Boil 25 min 4.87 33.3%
21 g Saaz21 g Saaz Hops Pellet 3.5 Boil 12 min 2.34 33.3%
63 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Single Infusion Infusion -- 149 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 215 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sonny's Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 6 17 18 11 51
** Mash **
1.5mL LA

** Sparge **
1/2 tsp CaCl2
1/2 tsp CaSO4
Mash Chemistry and Brewing Water Calculator
 
Notes

YEAST STARTER

  1. Approximately 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

    MFG Date: //__
    Starter: __ gm DME / __ L (per MrMalty.com)

  2. Apply Ice Bath until Temperature reaches ~70F.
  3. Squeeze 1 packet of WLP530 into DME Solution.
  4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
  5. Refrigerate for ~72 hours prior to brewing.

    MASH

    PRE-HEAT MASH - 2 gal of Boiling Water
    PRE-HEAT SPARGE - 2 gal of Boiling Water
    (conduct Simultaneously)

    Water Volume: 3.4 gallons for 1.5 lb/qt ratio.

  6. Prior to heating HLT, check pH of tap water

    pH: ______

  7. STRIKE WATER: 161F.
  8. Add Grains @ 159F.
  9. Allow Temperature to fall to 149F prior to closing lid.
  10. Check Mash pH ~15 minutes into Mash.

    pH: ______

  11. Total Mash Time: 90 minutes

    FINAL MASH TEMP: ____F
    FINAL MASH pH:
    ____

  12. Add 1.2gal of Boiling Water at the end of Mash and stir into solution
  13. Begin Vorlauf!

    SPARGE

  14. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

    Lactic Acid addition: ____ mL
    Final pH measurement:
    ____

  15. Heat 6gal of Water to 175F. Add to Sparge Vessel.
  16. Recirculate 4 times prior to collecting wort.
  17. Attempt to Sparge over 30-40 minutes, collect 7.75gal into boil kettle.

    BOIL

  18. Check Pre-Boil Gravity (goal: 1.033) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ ____F

  19. Adjust Gravity to Goal (1.032)

    Adjusted Gravity: ____ (__ @ __ F)

    PRE-BOIL pH:
    ____

  20. Adjust Pre-Boil pH to: ~5.2 (+/- 0.1)

    Final pH measurement: ____
    Lactic Acid addition:
    ____ mL

  21. Boil for 90 minutes.
  22. Add Northern Brewer Hops @ 60 minutes.
  23. Add Hallertau Hops @ 25 minutes.
  24. Add Sugar @ 15 minutes.
  25. Add Saaz Hops @ 12 minutes.
  26. Add 1 crushed Whirlfloc tablet @ 5 minutes.
  27. Chill wort to ~70F after completion of Boil
  28. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
  29. Gravity feed wort from Mash Cooler into Catalyst Fermenter
  30. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp

    ORIGINAL GRAVITY: ______ (goal: 1.051)

    FERMENTATION

  31. Goal Starting Temp: 68F
  32. Allow beer to Ferment @ 68F for ~48 hours, then raise the temperature with controls by 1°F / 12-24 hours (max temp: 74F) by the end of 1 week.
  33. Allow yeast to flocculate and beer to clear prior to bottling.

    PRIMING

    "carbonate to approximately 3-4 volumes CO2"
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  • Public: Yup, Shared
  • Last Updated: 2017-08-06 23:51 UTC
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