Knary_HomeBrew RETO ASCECCA 2022 25A Belgian Blond Ale
183 calories
15.3 g
12 oz
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
20 g |
Fuggles20 g Fuggles Hops |
|
Pellet |
4.5 |
Boil
|
60 min |
9.2 |
16.7% |
25 g |
East Kent Goldings25 g East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
15 min |
6.34 |
20.8% |
25 g |
Fuggles25 g Fuggles Hops |
|
Pellet |
4.5 |
Boil
|
15 min |
5.71 |
20.8% |
25 g |
East Kent Goldings25 g East Kent Goldings Hops |
|
Pellet |
5 |
Hop Stand at 80 °C
|
20 min |
1.55 |
20.8% |
25 g |
Fuggles25 g Fuggles Hops |
|
Pellet |
4.5 |
Hop Stand at 80 °C
|
20 min |
1.4 |
20.8% |
120 g
/ 0.00 €
|
Priming
Method: sucrose
Amount: 153.5 g
Temp: 18 °C
CO2 Level: 2.45 Volumes |
Target Water Profile
Balanced Profile
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
18 L |
|
Infusion |
58 °C |
55 °C |
10 min |
|
|
Infusion |
55 °C |
68 °C |
70 min |
|
Mash Out |
Strike |
63 °C |
75 °C |
15 min |
15 L |
|
Fly Sparge |
78 °C |
75 °C |
-- |
Starting Mash Thickness:
3 L/kg
Starting Grain Temp:
18 °C |
Quick Water Requirements
Water |
Liters |
Strike water volume at mash thickness of 3 L/kg
|
19.5 |
Mash volume with grains (equipment estimates 23.5 L)
|
23.8 |
Grain absorption losses
|
-6.5 |
Remaining sparge water volume (equipment estimates 18.9 L)
|
15.9 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 31 L)
|
28 |
Volume increase from sugar/extract (late additions)
|
0 |
Boil off losses
|
-5.7 |
Hops absorption losses (first wort, boil, aroma)
|
-0.4 |
Post boil Volume
|
25 |
Hops absorption losses (whirlpool, hop stand)
|
-0.3 |
Top off amount
|
0.3 |
Going into fermentor
|
25 |
Total:
|
35.4
|
Equipment Profile Used: |
System Default |
"Knary_HomeBrew RETO ASCECCA 2022 25A Belgian Blond Ale" Belgian Blond Ale beer recipe by Knary_HomeBrew. All Grain, ABV 6.15%, IBU 24.19, SRM 6.67, Fermentables: (Pilsner, CARABELGE, Flaked Wheat, Belgian Candi Syrup - Dark (80L)) Hops: (Fuggles, East Kent Goldings) Other: (Irish Moss, Phosphoric acid, Bitter Orange Peel, Calcium Chloride (anhydrous), Gypsum, Epsom Salt)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-07-23 18:03 UTC