Happy Belgian Blonde 1 - Beer Recipe - Brewer's Friend

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Happy Belgian Blonde 1

204 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.3 liters
Post Boil Size: 21.8 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Patrick Miller
Hop Utilization: 99%
Calories: 204 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Sunday June 7th 2020
Similar Recipes

Belgian Blonde 1

by PMiller

OG: 1.064 FG: 1.010 ABV: 7.0% IBU: 17

1.067
1.010
7.5%
20.9
5.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Weyermann - Extra Pale Premium Pilsner Malt4.5 kg Extra Pale Premium Pilsner Malt 38 1.5 78.5%
0.60 kg Weyermann - Vienna Malt0.6 kg Vienna Malt 37 3.5 10.5%
150 g Weyermann - Carahell150 g Carahell 34 10 2.6%
110 g Belgian - Biscuit110 g Biscuit 35 23 1.9%
25 g Weyermann - Pale Wheat25 g Pale Wheat 36 2 0.4%
265 g Belgian Candi Sugar - Clear/Blond (0L)265 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 4.6%
80 g Belgian Candi Sugar - Amber/Brown (60L)80 g Belgian Candi Sugar - Amber/Brown (60L) - (late fermenter addition) 38 60 1.4%
5,730 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Brewferm Mellange - Bittering9 g Brewferm Mellange - Bittering Hops Pellet 11.5 First Wort 90 min 13.58 37.5%
10 g Brewferm Mellange - Aroma10 g Brewferm Mellange - Aroma Hops Pellet 12 Boil 15 min 7.3 41.7%
5 g Brewferm Mellange - Aroma5 g Brewferm Mellange - Aroma Hops Pellet 12 Whirlpool at 50 °C 0 min 20.8%
24 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Irish Moss Fining Boil 10 min.
2 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
10 g Oragne peel Bitter Spice Boil 10 min.
10 g Orange peel sweet Spice Boil 10 min.
10 g corriander seeds Spice Boil 10 min.
5 ml Lactic acid Water Agt Mash 0 min.
0.50 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 142.8 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
16 L Volvic
16 L Overijse
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Strike 60 °C 50 °C 20 min
Steeping 67 °C 67 °C 45 min
Steeping 69 °C 69 °C 45 min
10 L Batch Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.2
Mash volume with grains 19.7
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 18.6 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.5 L) 26.3
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 21.8
Hops absorption losses (whirlpool, hop stand) -0
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.8 L) 20
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

Had a problem with initial yeast pitch and had to repitch separately kveik and MJ31. Then all was fine. D3 visible fermentation done.

9-18 (D70) -
Very clear. Light golden color...like Duvel.
Aroma good - light & clean.
Taste: not sweet - quite dry. More like Duvel than Leffe
Wait a month and try again

Next Batch:
Add Abbey & increase Biscuit to increase malt aroma

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  • Last Updated: 2020-12-14 07:53 UTC