Belgian Blonde by David Heath - Beer Recipe - Brewer's Friend

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Belgian Blonde by David Heath

190 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 14 liters
Post Boil Size: 9.5 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Heath
Calories: 190 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
URL: https://youtu.be/CtHQwfJ7JPM
Created: Sunday July 5th 2020
1.063
1.007
7.4%
18.7
12.0
5.8
4.60
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.35 kg DE - German - Barke Pilsner2.35 kg German - Barke Pilsner 1.30 € / kg
3.06 € 		38 3.84 75.8%
0.30 kg Weyermann - Barke Munich Malt0.3 kg Barke Munich Malt 37 19.85 9.7%
0.10 kg Belgian - Biscuit0.1 kg Biscuit 35 59.88 3.2%
0.07 kg German - Melanoidin0.07 kg Melanoidin 37 65.22 2.3%
0.28 kg Belgian Candi Sugar - Clear/Blond (0L)0.28 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 5.50 € / kg
1.54 € 		38 9%
3.10 kg / 4.60 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g East Kent Goldings14 g East Kent Goldings Hops Leaf/Whole 5 First Wort 100 min 16.18 65.1%
7.50 g Saaz7.5 g Saaz Hops Leaf/Whole 3.5 Boil 15 min 2.56 34.9%
21.50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Five Star Chemicals - Suppermoss / 370 Grams Water Agt Boil 15 min.
1.50 g Wyeast - Beer Nutrient / 16 Grams Water Agt Boil 15 min.
10 g BSG - Coriander Seed Spice Boil 5 min.
15 g Orange Peel Bitter / 83 Grams Flavor Boil 5 min.
15 g Orange Peel Sweet Water Agt Boil 5 min.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Eindhoven
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.11 L Mash Temperature -- 70 °C 60 min
Mash Out Temperature -- 75 °C 10 min
9.64 L Sparge Sparge -- 75 °C --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 7.6
Mash volume with grains (equipment estimates 7 L) 9.5
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 14.1 L) 10.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18 L) 14
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 9.5
Top off amount 2.5
Going into fermentor 12
Total: 17.7  
Equipment Profile Used: System Default
 
Notes

Goldings, East Kent. : First Wort (Add before sparging)

Mangrove Jacks M31 Belgian tripel
For the first week ferment at 18 deg c then raise up by 1 deg c per day until reaching 25 deg c. Hold until FG is reached and stable for 3 days.
This yeast has a very very high attenuation rate, it can often ferment to SG 1,000

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  • Last Updated: 2020-07-05 08:59 UTC