David's Belgian Blonde - Beer Recipe - Brewer's Friend

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David's Belgian Blonde

204 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 3.17 gallons (fermentor volume)
Pre Boil Size: 4.84 gallons
Post Boil Size: 3.17 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Arthur Forwood
Hop Utilization: 99%
Calories: 204 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday July 9th 2022
1.062
1.013
6.7%
21.2
7.2
n/a
2.60
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 lb Viking - Extra pale malt5.2 lb Extra pale malt $ 0.50 / lb
$ 2.60 		37.6 1.8 76%
0.66 lb Briess - Aromatic Munich Malt 20L0.66 lb Aromatic Munich Malt 20L 35.4 20 9.6%
0.22 lb Dingemans - Biscuit0.22 lb Biscuit 34.5 22 3.2%
0.15 lb Weyermann - Melanoidin0.15 lb Melanoidin 34.5 27 2.2%
0.61 lb Belgian Candi Sugar - Clear/Blond (0L)0.61 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 8.9%
6.84 lbs / $ 2.60
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Artisan - Cascade0.4 oz Cascade Hops Pellet 5.8 First Wort 60 min 17.19 61.5%
0.25 oz Barth-Haas - Saaz Late0.25 oz Saaz Late Hops Pellet 4.75 Boil 15 min 3.97 38.5%
0.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Orange Zest Flavor Boil 5 min.
0.50 oz Sweet Orange Peel Flavor Boil 5 min.
10 g corriander Water Agt Mash 5 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.34 9.3  
Mash volume with grains 2.83 11.3  
Grain absorption losses -0.78 -3.1  
Remaining sparge water volume (equipment estimates 3.34 g | 13.3 qt) 3.53 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.64 g | 18.6 qt) 4.84 19.4  
Volume increase from sugar/extract (late additions) 0.05 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3.17 12.7  
Going into fermentor 3.17 12.7  
Total: 5.87 23.5
Equipment Profile Used: System Default
"David's Belgian Blonde" Belgian Blond Ale beer recipe by Arthur Forwood. All Grain, ABV 6.67%, IBU 21.16, SRM 7.2, Fermentables: ( Extra pale malt, Aromatic Munich Malt 20L, Biscuit, Melanoidin, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Cascade, Saaz Late) Other: (Orange Zest, Sweet Orange Peel, corriander)
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  • Last Updated: 2022-07-09 17:05 UTC