PB Blond Ale 08/15/2020 - Beer Recipe - Brewer's Friend

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PB Blond Ale 08/15/2020

212 calories 16.7 g 16 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Rives
Calories: 212 calories (Per 16oz)
Carbs: 16.7 g (Per 16oz)
Created: Sunday August 16th 2020
1.065
1.009
7.3%
22.0
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
165 lb Dingemans - Pilsen165 lb Pilsen 36.8 1.7 69%
22 lb Dingemans - Wheat Malt22 lb Wheat Malt 38.1 1.8 9.2%
32 lb Corn Sugar - Dextrose32 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 13.4%
10 lb Dingemans - Aromatic Malt10 lb Aromatic Malt 36.3 19 4.2%
10 lb Rice Hulls10 lb Rice Hulls 0 0 4.2%
239 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 oz Hallertau Tradition (Germany)20 oz Hallertau Tradition (Germany) Hops Pellet 5.1 First Wort 90 min 21.98 100%
20 oz / $ 0.00
 
Yeast
Wyeast - Canadian/Belgian Ale 3864
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
65 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.51 psi       Temp: 33 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 5 0 55 55 0
70 gal strike water at 164 F, target mash temp is 150F
30 g Gypsum in mash
30 g Epsom in mash
45 g CaCl2 in mash
65 ml 88% Lactic in mash
sparge with ~70 gal at 180F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
69.9 gal Strike 164 °F 150 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 108 gal (432 qt). Suggest reducing initial water volume to 9.51 gal (38.04 qt) and adding 96 gal (384 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 86.42 gal (345.69 qt) 69.86 279.5  
Strike water volume at mash thickness of 1.35 qt/lb 69.86 279.5  
Mash volume with grains 86.42 345.7  
Grain absorption losses -25.88 -103.5  
Remaining sparge water volume 68.26 273.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 105.51 g | 422 qt) 112 448  
Volume increase from sugar/extract (late additions) 2.49 10  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.75 -3  
Post boil volume (equipment estimates 111.49 g | 446 qt) 105 420  
Estimated amount in fermentor 105 420  
Total: 138.13 552.5
Equipment Profile Used: System Default
 
Notes

Note 90 min boil due to pilsner malt for DMS reduction

1 tbsp fermcap just before boil
add Dextrose last 15 min of boil
18 g whirlfloc G 15 min before end of boil
1 g zinc 15 min before end of boil

add 02 through carb stone at low flow rate (3 L/min or less) for 1 min
pitch 2L pack Wyeast 3864 at 64F. After yeast starts showing activity, let rise to 72F for complete attenuation.

carb to 3.0 vol C02. Possibly bottle condition some.

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  • Last Updated: 2020-08-16 20:08 UTC