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Belgian Blond cw

Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Source: cwent
Calories: 202 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)

Created: Tuesday September 25th 2018

Original Gravity:

1.066

Final Gravity:

1.014

ABV (standard):

6.8%

IBU (tinseth):

26.6

SRM (morey):

6.6

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 kg	Belgian - Pilsner6 kg Pilsner	37	1.6	87.6%
0.20 kg	Belgian - Biscuit0.2 kg Biscuit	35	23	2.9%
0.20 kg	German - Melanoidin0.2 kg Melanoidin	37	25	2.9%
0.15 kg	German - CaraMunich I0.15 kg CaraMunich I	34	39	2.2%
0.30 kg	Cane Sugar0.3 kg Cane Sugar	46	0	4.4%
6.85 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Saaz40 g Saaz Hops	Pellet	4	Boil	60 min	17.43	53%
25 g	Saaz25 g Saaz Hops	Pellet	4	Boil	30 min	8.37	33.1%
10.50 g	Styrian Goldings10.5 g Styrian Goldings Hops	Pellet	3.5	Boil	5 min	0.8	13.9%
75.50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
65 g	Saaz (Pellet) 65 g Saaz (Pellet) Hops	25.8	86.1%
10.50 g	Styrian Goldings (Pellet) 10.5 g Styrian Goldings (Pellet) Hops	0.8	13.9%
75.50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L		Temperature	--	45 °C	15 min
		Temperature	--	62 °C	35 min
		Temperature	--	70 °C	25 min
	Mash out	Temperature	--	78 °C	5 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Irish moss	Fining	Boil	5 min.
6.30 g	Chalk	Water Agt	Mash	1 hr.
3.24 g	Calcium Chloride	Water Agt	Mash	1 hr.
1.70 g	Epsom Salt	Water Agt	Mash	1 hr.
4.68 g	Gypsum	Water Agt	Mash	1 hr.
2.24 g	Table Salt	Water Agt	Mash	1 hr.
6 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Belgian Ardennes 3522

Amount:	1 Each	Cost:
Attenuation (custom):	83%	Flocculation:	High
Optimum Temp:	18 - 29 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 290 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: keg CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Target water: Balanced Profile Ca+2=80, Mg+2=5, Na+=25, Cl-=75, SO4-2=80, HCO3-=100 Melbourne (Sylvan) water. To 42L (21 mash + 21 sparge) add: 4.68g (2.34g each) of Gypsum[CaSo4], 1.7g (0.85 each) of Epsom salt [MgSo4], 2.24g (1.12 each) of table salt [NaCl], 3.24g (1.62g each) of calcium chloride [CaCl2] and 6.3g (3.15g each) of Chalk [CaCO3] to reach target water profile. Add 6ml of Lactic Acid 88% to mash only to achieve pH of 5.4. Room temperature pH 10min into mash= 5.25. Pre-boil pH 5.23.
Mash Chemistry and Brewing Water Calculator

Notes

Fermented for 2 days at 20deg.C at 15psi in fermentasaurus, then slowly let it rise (1-2 degrees per day) until it hits 28. Once yeast dropped out reduce temp. to 7deg. C., and let it sit on the yeast cake for 1 month. Pressure transferred to 19L ball lock keg. Carbonated to 2.5 volumes and stored at 3deg C for 1 week. Final Gravity 1.014 after 16 days, 6.84% ABV. Distinct banana-like flavor similar to Wyeast 3068.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2018-11-07 02:13 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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