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Belgian Bottle Blond

Method: BIAB
Style: Belgian Blond Ale
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21.2 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 197 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)

Created: Thursday March 26th 2020

Original Gravity:

1.065

Final Gravity:

1.009

ABV (standard):

7.4%

IBU (tinseth):

18.9

SRM (morey):

5.3

Mash pH

n/a

Cost $

65.76

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
4.35 kg	German - Pilsner4.35 kg Pilsner	$ 5.26 / kg $ 22.88	38	1.6	75.2%
0.55 kg	German - Vienna0.55 kg Vienna	$ 5.36 / kg $ 2.95	37	4	9.5%
0.27 kg	German - Wheat Malt0.27 kg Wheat Malt	$ 4.37 / kg $ 1.18	37	2	4.7%
70 g	Belgian - CaraMunich70 g CaraMunich	$ 6.31 / kg $ 0.44	33	50	1.2%
545 g	Candi Syrup - Belgian Candi Syrup - Golden (5L)545 g Belgian Candi Syrup - Golden (5L)	$ 49.80 / L $ 27.14	32	5	9.4%
5.79 kg / $ 54.59

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
30 g	Fuggles30 g Fuggles Hops	$ 0.10 / g $ 2.88	Pellet	4.5	Boil	30 min	11.96	50%
30 g	Styrian Goldings30 g Styrian Goldings Hops	$ 0.10 / g $ 2.88	Pellet	5.5	Boil	10 min	6.9	50%
60 g / $ 5.76

Show Summary View

Amount	Variety	Cost	IBU	Bill %
30 g	Fuggles (Pellet) 30 g Fuggles (Pellet) Hops	$ 0.10 / g $ 2.88	11.96	50%
30 g	Styrian Goldings (Pellet) 30 g Styrian Goldings (Pellet) Hops	$ 0.10 / g $ 2.88	6.9	50%
60 g / $ 5.76

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.75 L		Infusion	--	65 °C	60 min
13.2 L		Sparge	--	75 °C	--

Yeast

Fermentis - Safbrew - Abbaye Yeast BE-256

Amount:	1 Each	Cost:	$ 5.41 / each $ 5.41
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 117 B cells required

$ 5.41 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.2 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

Brew Day

After the mash, vorlauf for 10 minutes until clear before sparging.
Vorlauf again after sparge until clear

Chilled to 20 degrees and pitched yeast
Temp dropped to 17 degrees, set temp to 19 degrees

Day 1 (9am) - Temp at 19.5. very active. Set temp to 21. Unplugged fridge element. Gravity 1047

Day 2 (2:30pm) - Temp at 22. Activity slowing. Added Candi Syrup. Gravity 1013

Day 3 (11:30am) - Temp 22. Activity very low. Sulphar smell, hint of Banana flavour, big hot alocohol finish. Gravity 1010

Day 4 (9:00am) - Raised temp to 24. Same aroma / taste. Gravity 1010

Day 5, 6, 7 - No activity. Gravity the same. Aroma much better, some banana flavour, hot alcohol mostly gone. Cold Crash begun at 2:30pm

Day 9 (12/04/2020) Keg and bottled. Cold sample very nice. Good mouthfeel. Balanced flavour with hint of banana, no bitterness or hot alcohol. Leaves silky coat on tongue, similar to the candi syrup, but not sweet.

OG corrected for candi syrup addition is 1065.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-04-14 13:46 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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