Belgian Blond - Beer Recipe - Brewer's Friend

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Belgian Blond

206 calories 20.1 g 330 ml
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Beer Stats
Method: Extract
Style: Trappist Single
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 206 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Wednesday May 4th 2022
1.067
1.015
6.8%
25.0
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Dingemans - Belgian Pilsner Malt2.5 kg Belgian Pilsner Malt 37 1.6 43.2%
2 kg Crisp Malting - Finest Maris Otter2 kg Finest Maris Otter 38 3 34.6%
0.45 kg Weyermann - Munich Type I0.454 kg Munich Type I 38 6 7.9%
0.10 kg Dingemans - Aromatic Malt0.1 kg Aromatic Malt 36.3 19 1.7%
0.23 kg Crisp Malting - Torrified Wheat0.227 kg Torrified Wheat 36 2 3.9%
0.50 kg Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition) 46 0 8.6%
5.78 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
29 g Hallertau Mittelfruh29 g Hallertau Mittelfruh Hops Pellet 5.4 Boil at 100 °C 60 min 20.14 59.2%
20 g Saaz20 g Saaz Hops Pellet 3.8 Boil at 100 °C 15 min 4.85 40.8%
49 g / 0.00 €
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 171.1 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Bab's
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 63 °C 63 °C 30 min
Infusion 68 °C 68 °C 30 min
10 L Batch Sparge 72 °C 72 °C 20 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 30.9 L) 30.3
Mash volume with grains (equipment estimates 30.9 L) 33.8
Grain absorption losses (steeping) -5.3
Pre boil volume (equipment estimates 25.6 L) 25
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 20 L) 21
Going into fermentor (equipment estimates 21 L) 20
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 30.3  
Equipment Profile Used: System Default
"Belgian Blond" Trappist Single beer recipe by Stevec1. Extract, ABV 6.77%, IBU 25, SRM 5.27, Fermentables: (Belgian Pilsner Malt, Finest Maris Otter, Munich Type I, Aromatic Malt, Torrified Wheat, Cane Sugar) Hops: (Hallertau Mittelfruh, Saaz)
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  • Last Updated: 2022-05-04 00:41 UTC