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Golden Belgian Spiced (Experimental)

Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Castle Malting
Calories: 170 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)

Created: Wednesday February 19th 2020

Original Gravity:

1.056

Final Gravity:

1.009

ABV (standard):

6.2%

IBU (tinseth):

40.8

SRM (morey):

4.4

Mash pH

n/a

Cost €

n/a

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Brew Log History

Target 24°C
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3,000 g	Belgian - Pilsner3000 g Pilsner	37	1.6	45.8%
2,300 g	Castle Malting - Château Acid2300 g Château Acid	34	2.8	35.1%
1,000 g	Belgian - Pale Ale1000 g Pale Ale	38	3.4	15.3%
250 g	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	3.8%
6,550 g / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Centennial20 g Centennial Hops	Pellet	10	Boil	55 min	20.91	25%
10 g	Mosaic10 g Mosaic Hops	Pellet	12.5	Boil	55 min	13.07	12.5%
50 g	Saaz50 g Saaz Hops	Pellet	3.5	Boil	10 min	6.78	62.5%
80 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Centennial (Pellet) 20 g Centennial (Pellet) Hops	20.91	25%
10 g	Mosaic (Pellet) 10 g Mosaic (Pellet) Hops	13.07	12.5%
50 g	Saaz (Pellet) 50 g Saaz (Pellet) Hops	6.78	62.5%
80 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
29.25 L	Strike	64 °C	63 °C	45 min
	Strike	69 °C	68 °C	15 min
5.75 L	Sparge	76 °C	76 °C	30 min
Starting Mash Thickness: 4.5 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Black Pepper	Spice	Boil	55 min.
1.50 g	Clove	Spice	Boil	55 min.
3 g	Coriander	Spice	Boil	55 min.

Yeast

Fermentis - Safbrew - Abbaye Yeast BE-256

Amount:	1 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	24 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 121 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Step1: Mashing

Rest at 63°C for 45 minutes
Rest at 69°C for 15 minutes

Step 2: Filtration
Separate the wort from the spent grain with water at 76 °C

Step 3: Boiling
Duration: 1 hour
In 10 minutes add the hop (Saaz)
In 55 minutes add hops (Centennial and Mosaic), spices, 0.3 kg of white candy sugar/hl
The wort must have a density of 21°Plato
Remove the trub

Step 4: Cooling

Step 5: Fermentation at 24 oC

Step 6: Rest 2 days at 12oC, then 2 weeks at 0-1oC

Last Updated and Sharing

226

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Brews

Public: Yup, Shared
Last Updated: 2020-02-19 22:19 UTC

System Default

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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View Recipe

Golden Belgian Spiced (Experimental)

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