Belgian Blond Sesh - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian Blond Sesh

167 calories 10.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 60 min
Batch Size: 4.5 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 79% (ending kettle)
Hop Utilization: 98%
Calories: 167 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Tuesday January 11th 2022
1.052
1.004
6.4%
0.0
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Weyermann - Pilsner3 lb Pilsner 36 1.5 38.7%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 38.7%
1 lb Rahr - White Wheat1 lb White Wheat 39.1 3.2 12.9%
0.50 lb Cane Sugar0.5 lb Cane Sugar - (late boil kettle addition) 46 0 6.5%
0.25 lb Aromatic Malt0.25 lb Aromatic Malt 35 20 3.2%
7.75 lbs / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
800 Milliliters
Cost:
Attenuation (custom):
92%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 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-
50 3 16 71 70 0
Reverse Osmosis water built to balanced profile.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.72 10.9  
Mash volume with grains 3.3 13.2  
Grain absorption losses -0.91 -3.6  
Remaining sparge water volume 4.44 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.96 g | 23.9 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates 4.54 g | 18.1 qt) 4.5 18  
Estimated amount in fermentor 4.5 18  
Total: 7.16 28.6
Equipment Profile Used: System Default
 
Notes

3 vessel e-herms system, however I do a single infusion, constantly recirculating, no sparge mash. I dough in at my target mash temperature and allow the constant recirculation to bring it up to target mash temperature within 20-30 minutes. I mash for 3-6 hours--this beer received a 4 hour mash with no mashout.

I quickly lautered into the BK and threw in the 60 minute hop addition at first wort--to a hop spider. 10 minute edition added to hop spider as well. I've overdone it with Styrian Golding in the past, so I dialed it back to 1/2 oz at 10 minutes instead of 1 oz at 5.

Whirlfloc 1/2 tablet at 5 minutes, no yeast nutrient in the boil, but I used some when making the 800ml starter.

14 GRAMS OF STYRIAN ADDED AT 10 MINUTES FOR AN ADDITIONAL 2.95 IBU, BREWERS FRIEND WONT LET ME ADD A SECOND HOP*

Last Updated and Sharing
 
241
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-01-19 20:57 UTC