Belgian Blond I - Beer Recipe - Brewer's Friend

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Belgian Blond I

183 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19.06 liters
Post Boil Size: 17.08 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: NA
Hop Utilization: 99%
Calories: 183 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Thursday June 18th 2020
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Belgian Blonde 1

by PMiller

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

1.060
1.011
6.3%
17.6
6.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.45 kg Dingemans - Pilsen3.45 kg Pilsen 36.8 1.7 76.7%
0.90 kg OiO - Canadian 2-Row Malt0.9 kg Canadian 2-Row Malt 36.8 1.75 20%
0.05 kg Briess - Organic Caramel Malt - 120L0.05 kg Organic Caramel Malt - 120L 32.2 120 1.1%
0.10 kg Dingemans - Biscuit0.1 kg Biscuit 34.5 22 2.2%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Styrian Goldings Ceila (1.4%)28 g Styrian Goldings Ceila (1.4%) Hops Pellet 1.4 Boil 60 min 6.36 50%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 3.8 Boil 35 min 10.22 35.7%
8 g Hallertau Hersbrucker8 g Hallertau Hersbrucker Hops Pellet 3.8 Boil 5 min 0.98 14.3%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.10 g Epsom Salt Water Agt Mash 0 min.
1.70 g Gypsum Water Agt Mash 0 min.
0.40 g Salt Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
1 g Coriander Seeds Spice Boil 5 min.
0.70 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
0.10 g Epsom Salt Water Agt Sparge 0 min.
1 g Gypsum Water Agt Sparge 0 min.
3.80 ml Phosphoric acid Water Agt Sparge 0 min.
0.20 g Salt Water Agt Sparge 0 min.
3.80 ml Phosphoric acid Water Agt Sparge 0 min.
1 each White Labs - Clarity Ferm WLN4000 Other Primary 0 min.
 
Yeast
Omega Yeast Labs - Belgian Ale A OYL-024
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 65.4 g       Temp: 23 °C       CO2 Level: 3.5 g/l
 
Target Water Profile
Labrador Spring Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59.5 3.8 13 55.2 75.1 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Strike temp Strike 72 °C 66 °C --
Rest Infusion 68 °C 66 °C 70 min
10 L Sparge 66 °C 70 °C --
Starting Mash Thickness: 2.65 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 11.9
Mash volume with grains 14.9
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 14.5 L) 12.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21 L) 19.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 15 L) 17.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 17.1 L) 15
Total: 24.5  
Equipment Profile Used: System Default
"Belgian Blond I" Belgian Blond Ale beer recipe by NA. All Grain, ABV 6.34%, IBU 17.56, SRM 6.58, Fermentables: (Pilsen, Canadian 2-Row Malt, Organic Caramel Malt - 120L, Biscuit) Hops: (Styrian Goldings Ceila (1.4%), Hallertau Hersbrucker) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Whirlfloc, Coriander Seeds, Phosphoric acid, White Labs - Clarity Ferm WLN4000)
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  • Last Updated: 2021-08-14 21:29 UTC