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Picon Beer

229 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Post Boil Size: 21.01 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 229 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Sunday June 13th 2021
1.075
1.013
8.1%
19.0
4.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.55 kg Crisp Malting - Europils Malt1.55 kg Europils Malt 37.5 1.87 21.5%
2.50 kg Crisp Malting - Extra Pale Maris Otter2.5 kg Extra Pale Maris Otter 37.5 2 34.7%
0.50 kg Torrified Wheat0.5 kg Torrified Wheat 36 2 6.9%
0.15 kg Dry Malt Extract - Extra Light0.15 kg Dry Malt Extract - Extra Light - (late fermenter addition) 42 2.5 2.1%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 6.9%
0.25 kg German - Acidulated Malt0.25 kg Acidulated Malt 27 3.4 3.5%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.9%
1.25 kg Dingemans - Pilsen1.25 kg Pilsen 36.8 1.7 17.4%
7.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 60 min 8.09 23.5%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 4.59 23.5%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 4.3 23.5%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 5 min 2.02 29.4%
85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1,000 ml Amer Picon Other Kegging 0 min.
2 g Epsom Salt Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2.50 g Gypsum Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Church Lawford Tap
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
17 L Strike 69 °C 67 °C 60 min
16.5 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 16.4
Mash volume with grains 20.7
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 17.9 L) 16.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 25.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 21
Total: 33  
Equipment Profile Used: System Default
 
Notes

Amer picon added to the keg. increasing abv by approx 1%abv

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  • Last Updated: 2021-06-22 06:57 UTC