Bruxelles Blonde - Beer Recipe - Brewer's Friend

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Bruxelles Blonde

207 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 82%
Calories: 207 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Thursday September 9th 2021
1.062
1.019
6.0%
21.2
10.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Belgian - Pilsner2 lb Pilsner 37 1.6 65.3%
8 oz Belgian - Biscuit8 oz Biscuit 35 23 16.3%
6 oz American - Caramel / Crystal 15L6 oz Caramel / Crystal 15L 35 15 12.2%
1.50 oz Castle Malting - Château Munich1.5 oz Château Munich 34 12.7 3.1%
1.50 oz Crisp Malting - Torrefied Wheat1.5 oz Torrefied Wheat 36.8 3 3.1%
49 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Styrian Goldings0.1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 7.68 25%
0.10 oz Styrian Goldings0.1 oz Styrian Goldings Hops Pellet 5.5 Boil 30 min 5.9 25%
0.20 oz Styrian Goldings0.2 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 7.62 50%
0.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
0.70 g Gypsum Water Agt Mash 1 hr.
0.30 g Salt Water Agt Mash 1 hr.
0.50 each Whirlfloc tablet Fining Boil 10 min.
2 g Yeast Nutrient Other Boil 10 min.
0.46 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
0.50 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 25 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Strike -- -- --
1.64 gal Fly Sparge -- -- --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 1.53 6.1  
Mash volume with grains 1.78 7.1  
Grain absorption losses -0.38 -1.5  
Remaining sparge water volume (equipment estimates 1.87 g | 7.5 qt) 1.6 6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.77 g | 11.1 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 1.25 g | 5 qt) 1.5 6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.5 g | 6 qt) 1.25 5  
Total: 3.13 12.5
Equipment Profile Used: System Default
 
Notes

Variations:
Hibiscus Blonde: 10g dried hibiscus flowers @3 mins
Candied Ginger Blonde: 14g candied ginger @30 mins
Strawberry Blonde: 150g chopped strawberries into fermentor
Cilantro-Lime Blonde: 20g fresh cilantro plus zest of 1 lime @ 5 mins.

Brew 1, October 2021. This made a really good beer; however, the FG is a bit high to style. I had to add some DME to bring gravity up using the 1 gallon procedure, use sugar next time. I added a packet of EC-1118 to this batch to see if it thins out. Tasting:

  • What I liked: Nice head retention, good clarity. Nice malt aroma, slight earthy hops. Good dry, cracker and biscuit malt character, a bit of earthy hop flavor. Light pear esters. Pineapple aftertaste. Carbonation is good. Touch of tartness, Slight bitter finish. Very little fermentation character.
    -What I didn't like: A touch too dark and a touch too rich. Could use drying out a bit.
  • What to change: Add sugar to dry out the beer. Reduce color malts. Perhaps use a more "Belgiany" yeast. Perhaps the BE-### dried yeast. Scale up to 3 gal.
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  • Last Updated: 2021-10-30 17:06 UTC