Belgium Blond 1st Try - Beer Recipe - Brewer's Friend

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Belgium Blond 1st Try

190 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: LTS
Hop Utilization: 89%
Calories: 190 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Thursday July 23rd 2020
1.063
1.006
7.5%
25.1
5.7
n/a
257.23
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Weyermann - Pilsner2 kg Pilsner R 14.17 / kg
R 28.33 		36 1.5 36.4%
2 kg Weyermann - Pale Ale2 kg Pale Ale R 45.00 / kg
R 90.00 		39 2.3 36.4%
0.80 kg Castle Malting - Château Munich0.8 kg Château Munich R 45.00 / kg
R 36.00 		34 12.7 14.5%
0.70 kg Cane Sugar0.7 kg Cane Sugar - (late boil kettle addition) 46 0 12.7%
5.50 kg / R 154.33
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Perle25 g Perle Hops R 1.20 / g
R 30.00 		Pellet 7.2 Boil 60 min 21.11 62.5%
15 g East Kent Goldings15 g East Kent Goldings Hops R 0.86 / g
R 12.90 		Pellet 4.6 Boil 15 min 4.02 37.5%
40 g / R 42.90
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
R 60.00 / each
R 60.00
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
R 60.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 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
14.4 L Strike 75 °C 67 °C 60 min
17.4 L Sparge 70 °C -- --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 5 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.4
Mash volume with grains (equipment estimates 16.8 L) 17.6
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 16.8 L) 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.5 L) 25
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Top off amount 0.8
Going into fermentor 20.8
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

Mash at 67C for 1 hour.

Ferment at 20C for 10 to 14 days (14days)

Bottle 750ml condition for 14days at about 20C

Reached Pre Boil and Pre Fermentation Gravity

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  • Public: Yup, Shared
  • Last Updated: 2020-07-25 08:57 UTC