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

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BG-XIV - Belgian Blonde by David Heath

185 calories 15.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 9 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.143 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Heath
Calories: 185 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
URL: https://youtu.be/CtHQwfJ7JPM
Created: Sunday July 12th 2020
1.061
1.010
6.8%
20.8
11.1
n/a
10.93
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.53 kg Weyermann - Barke Munich Malt0.53 kg Barke Munich Malt 37 19.85 9.7%
0.18 kg Belgian - Biscuit0.18 kg Biscuit 35 59.88 3.3%
0.12 kg German - Melanoidin0.12 kg Melanoidin 37 65.22 2.2%
0.53 kg Belgian Candi Sugar - Clear/Blond (0L)0.53 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) $ 5.50 / kg
$ 2.92 		38 9.7%
4.11 kg Weyermann - Pilsner4.11 kg Pilsner $ 1.95 / kg
$ 8.01 		36 2.51 75.1%
5.47 kg / $ 10.93
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24.50 g East Kent Goldings24.5 g East Kent Goldings Hops Pellet 5 First Wort 100 min 17.97 65.1%
13.13 g Saaz13.13 g Saaz Hops Pellet 3.5 Boil 15 min 2.84 34.9%
37.63 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.38 g Five Star Chemicals - Suppermoss / 370 Grams Water Agt Boil 15 min.
2.63 g Wyeast - Beer Nutrient / 16 Grams Water Agt Boil 15 min.
17.50 g BSG - Coriander Seed Spice Boil 5 min.
26.25 g Orange Peel Bitter / 83 Grams Flavor Boil 5 min.
26.25 g Orange Peel Sweet Water Agt Boil 5 min.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1.75 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.4 L Mash Temperature -- 70 °C 60 min
Mash Out Temperature -- 75 °C 10 min
16.9 L Sparge Sparge -- 75 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 23.2 L) 29.8
Mash volume with grains (equipment estimates 26.5 L) 33.1
Grain absorption losses -4.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.4 L) 24
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 9
Top off amount 12
Volume into fermentor 21
Total: 29.8  
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: 2020-07-18 18:28 UTC