Brew Log History
Target 18°C
Ambient: {{ stats.ambient | number:0 }} °C
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
40 g |
Styrian Goldings40 g Styrian Goldings Hops |
|
Pellet |
4.6 |
Boil
|
60 min |
20.08 |
72.7% |
|
15 g |
Styrian Goldings15 g Styrian Goldings Hops |
|
Pellet |
4.6 |
Boil
|
5 min |
1.5 |
27.3% |
|
55 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
25 L |
|
Strike |
-- |
72 °C |
-- |
|
|
|
Infusion |
-- |
66 °C |
60 min |
|
6 L |
|
Batch Sparge |
-- |
77 °C |
-- |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
3.50 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
|
1 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
|
4 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
1 g |
Salt
|
|
Water Agt |
Mash |
1 hr. |
|
0.50 each |
Irish Moss
|
|
Water Agt |
Boil |
10 min. |
|
1 tsp |
Wyeast - Beer Nutrient
|
|
Water Agt |
Boil |
10 min. |
Priming
|
Method: co2
Amount: 1.19 bar
Temp: 4 °C
CO2 Level: 3 Volumes |
Target Water Profile
Balanced Profile
Notes
links:
- https://byo.com/article/belgian-blond-style-profile/
- https://beerandbrewing.com/make-your-best-belgian-blond-ale/
Notes:
- 6-7.5% ABV
- dry finish
- restrained malt, hops and yeast profile
- malt: mainly pilsner (could sub 50% marris otter) and table sugar (~10%). Optional small amount of munich (~10%). Malt gets us to ~1.050. Add sugar with 15 min left in boil, turn off flame to avoid scorching.
- hops: noble hops, ~25IBU @ 60 mins, 10-20g Styrian @ 5 mins
- mash 66C
- boil 60 mins (some recommend 90 for SMM in pilsner but probably not worthwhile)
- yeast: any of 3522, 1214, 1762, 3787
- pitching rate 0.75 M cells / mL / P (~2.5L starter for liquid yeast)
- pitch at ~18C, wait 24 hours, then raise to 21C over couple days
- if having trouble attenuating can add the sugar to the fermenter when primary fermentation is finishing up.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-04-18 03:58 UTC
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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 $ |
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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