Belgian Blond - Beer Recipe - Brewer's Friend

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Belgian Blond

239 calories 21.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 75 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Geert van de Voorde
Calories: 239 calories (Per 330ml)
Carbs: 21.6 g (Per 330ml)
Created: Friday October 23rd 2020
1.078
1.015
8.3%
23.5
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg The Swaen - Swaen Pilsner4.5 kg Swaen Pilsner 38 2 81.1%
0.30 kg The Swaen - Munich Dark0.3 kg Munich Dark 37 8 5.4%
0.75 kg Cane Sugar0.75 kg Cane Sugar - (late boil kettle addition) 46 0 13.5%
5.55 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Artisan - Willamette21 g Willamette Hops Pellet 5.8 Boil 60 min 17.53 43.8%
22 g Artisan - Saaz (Czech)22 g Saaz (Czech) Hops Pellet 3.9 Boil 10 min 4.48 45.8%
5 g Willamette5 g Willamette Hops Pellet 5.8 Boil 10 min 1.51 10.4%
48 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g coriander Spice Boil 20 min.
3.50 g Irish Moss Fining Mash 5 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
0.00 € 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
20 L Strike 18 °C 53 °C --
20 L Infusion 52 °C 52 °C 5 min
Infusion 62 °C 62 °C 75 min
Steeping 78 °C 78 °C 5 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.2
Mash volume with grains 10.4
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 22.4 L) 23.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.9 L) 25
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 17
Going into fermentor 17
Total: 30.7  
Equipment Profile Used: System Default
"Belgian Blond" Belgian Blond Ale beer recipe by Geert van de Voorde. All Grain, ABV 8.32%, IBU 23.52, SRM 4.86, Fermentables: (Swaen Pilsner, Munich Dark, Cane Sugar) Hops: (Willamette, Saaz (Czech)) Other: (coriander, Irish Moss)
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  • Last Updated: 2024-08-10 06:09 UTC