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#26 Belgian Blond 2 cw

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)
Post Boil Gravity: 1.064 (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

Belgian Blonde

by Aurora Brewing

OG: 1.063 FG: 1.015 ABV: 6.3% IBU: 19

Original Gravity:

1.064

Final Gravity:

1.005

ABV (standard):

7.8%

IBU (tinseth):

23.0

SRM (morey):

6.1

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
60 g	Saaz (Pellet) 60 g Saaz (Pellet) Hops	21.06	80%
15 g	Hallertau Mittelfruh (Pellet)	1.96	20%
75 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L		Temperature	--	63 °C	90 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 (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

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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