EO Belgian Blond - Beer Recipe - Brewer's Friend

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EO Belgian Blond

214 calories 23.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 16.39 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.107 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Errikos
Calories: 214 calories (Per 330ml)
Carbs: 23.9 g (Per 330ml)
Created: Monday January 10th 2022
1.069
1.020
6.5%
21.7
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Eraclea Pilsner5 kg Eraclea Pilsner 37.03 1.75 81.3%
500 g German - CaraMunich I500 g CaraMunich I 34 39 8.1%
100 g German - Melanoidin100 g Melanoidin 37 25 1.6%
150 g Belgian - Biscuit150 g Biscuit 35 23 2.4%
400 g Cane Sugar400 g Cane Sugar 46 0 6.5%
6,150 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Barth-Haas - Aramis15 g Aramis Hops Pellet 8.1 Boil 60 min 11.29 25%
15 g Barth-Haas - Aramis15 g Aramis Hops Leaf/Whole 8.1 Boil 20 min 6.22 25%
10 g Mythodea10 g Mythodea Hops Pellet 4.5 Boil 20 min 2.53 16.7%
20 g Mythodea20 g Mythodea Hops Pellet 4.5 Boil 5 min 1.67 33.3%
60 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
13 L 54 °C 54 °C 30 min
13 L 69 °C 69 °C 45 min
13 L 76 °C 76 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 25.4 L) 22.8
Mash volume with grains (equipment estimates 29.2 L) 26.6
Grain absorption losses -5.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 19 L) 16.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 13
Top off amount 7
Volume into fermentor 20
Total: 22.8  
Equipment Profile Used: System Default
"EO Belgian Blond" Bière de Garde beer recipe by Errikos. BIAB, ABV 6.48%, IBU 21.71, SRM 9.24, Fermentables: (Eraclea Pilsner, CaraMunich I, Melanoidin, Biscuit, Cane Sugar) Hops: (Aramis, Mythodea) Other: (Irish Moss)
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  • Last Updated: 2022-01-21 10:19 UTC