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#26 Belgian Blond 2 cw

192 calories 12.6 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 34.5 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (brew house)
Source: cwent
Calories: 192 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created Friday January 11th 2019
1.064
1.005
7.76%
23.02
6.1
5.42
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg German - Pilsner5.5 kg Pilsner 38 1.6 81.5%
0.70 kg Cane Sugar0.7 kg Cane Sugar 46 0 10.4%
0.20 kg Belgian - Biscuit0.2 kg Biscuit 35 23 3%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 25 3%
0.15 kg German - CaraMunich I0.15 kg CaraMunich I 34 39 2.2%
6.75 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 4 Boil 60 min 11.91 40%
30 g Saaz30 g Saaz Hops Pellet 4 Boil 30 min 9.15 40%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 6.6 Boil 5 min 1.96 20%
75 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18 L Temperature 63 °C 90 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost 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 (dihydrate) 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):
90%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 306 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
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 22. Once yeast dropped out reduce temp. to 7deg. C., and let it sit on the yeast cake for 1 week. Pressure transferred to 19L ball lock keg. Carbonated to 2.5 volumes and stored at 3deg C for 1 week. Final Gravity 1.005 after xxdays, 7.76% ABV. Less distinct banana-like flavor similar to Wyeast 3068 as observed from first Belgian Blonde cw.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-05-10 04:20 UTC
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