Belgian Blonde 2 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian Blonde 2

218 calories 16.5 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 26.38 liters
Post Boil Size: 21.88 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Patrick Miller
Hop Utilization: 99%
Calories: 218 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Saturday September 12th 2020
Similar Recipes

Belgian Blonde 1

by PMiller

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

1.072
1.009
8.3%
20.6
6.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.23 kg Weyermann - Extra Pale Premium Pilsner Malt4.23 kg Extra Pale Premium Pilsner Malt 38 1.5 77.5%
550 g Dingemans - Munich MD550 g Munich MD 36.5 6.3 10.1%
165 g Belgian - Biscuit165 g Biscuit 35 23 3%
110 g German - Melanoidin110 g Melanoidin 37 25 2%
200 g Belgian Candi Sugar - Clear/Blond (0L)200 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 3.7%
200 g Belgian Candi Sugar - Clear/Blond (0L)200 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 3.7%
5,455 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Brewferm Mellange - Bittering10 g Brewferm Mellange - Bittering Hops Pellet 11.5 First Wort 90 min 15.35 35.7%
9 g Brewferm Mellange - Aroma9 g Brewferm Mellange - Aroma Hops Pellet 12 Boil 10 min 5.23 32.1%
9 g Brewferm Mellange - Aroma9 g Brewferm Mellange - Aroma Hops Pellet 12 Whirlpool at 75 °C 0 min 32.1%
28 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Irish Moss Fining Boil 10 min.
1 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
14 g Orange peel sweet Spice Boil 10 min.
7 g corriander seeds Spice Boil 10 min.
6 ml Lactic acid Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 1 hr.
3.50 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.80 g Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
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
Method: sucrose       Amount: 115.1 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
18A. Belgian Blonde
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 15 80 70 25
L
Overijse 3.4
Volvic 28.0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Protein Rest Strike 48 °C 48 °C 20 min
Step 2 Steeping 68 °C 68 °C 35 min
Step 3 Steeping 70 °C 70 °C 35 min
11.4 L Mashout Batch Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.2
Mash volume with grains 18.5
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 14.4 L) 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.6 L) 26.4
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 18 L) 21.9
Hops absorption losses (whirlpool, hop stand) -0
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.8 L) 18
Total: 32.3  
Equipment Profile Used: System Default
"Belgian Blonde 2" Belgian Blond Ale beer recipe by Patrick Miller. All Grain, ABV 8.26%, IBU 20.57, SRM 5.99, Fermentables: (Extra Pale Premium Pilsner Malt, Munich MD, Biscuit, Melanoidin, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Brewferm Mellange - Bittering, Brewferm Mellange - Aroma) Other: (Irish Moss, Fermax Yeast Nutrient, Orange peel sweet, corriander seeds, Lactic acid, Gypsum, Calcium Chloride (dihydrate), Salt)
Last Updated and Sharing
 
260
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-01-16 14:46 UTC