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belgian blond

156 calories 15.7 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created Saturday August 25th 2018
1.051
1.012
5.11%
24.9
9.45
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg American - Pilsner3.6 kg Pilsner 37 1.8 80.2%
0.25 kg American - Wheat0.25 kg Wheat 38 1.8 5.6%
0.20 kg American - Caramel / Crystal 120L0.2 kg Caramel / Crystal 120L 33 120 4.5%
0.44 kg American - Munich - Light 10L0.44 kg Munich - Light 10L 33 10 9.8%
4.49 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Domestic Hallertau20 g Domestic Hallertau Hops Pellet 5.2 Boil at 96 °C 60 min 14.31 25%
20 g Domestic Hallertau20 g Domestic Hallertau Hops Pellet 5.2 Boil at 96 °C 20 min 8.66 25%
25 g Saaz25 g Saaz Hops Leaf/Whole 3.1 Boil at 96 °C 5 min 1.93 31.3%
15 g Mandarina Bavaria15 g Mandarina Bavaria Hops Leaf/Whole 8.5 Dry Hop at 18 °C 0 days 18.8%
80 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 67 °C 70 min
Starting Mash Thickness: 3 L/kg
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 144 g       CO2 Level: 4.9 g/l
 
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
Method: All Grain, Style: Belgian Pale Ale, ABV 5.11%, IBU 24.9, SRM 9.45, Fermentables: (Pilsner, Wheat, Caramel / Crystal 120L, Munich - Light 10L) Hops: (Domestic Hallertau, Saaz, Mandarina Bavaria)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-05 21:45 UTC
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