Belgian Blonde Candy - Beer Recipe - Brewer's Friend

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Belgian Blonde Candy

182 calories 15.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 45 liters (ending kettle volume)
Pre Boil Size: 52.74 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Ignacio
Calories: 182 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Tuesday July 12th 2022
1.060
1.010
6.6%
47.6
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg United Kingdom - Pilsen7 kg Pilsen 36 1.8 58.3%
3 kg Munich3 kg Munich 37 6 25%
1.50 kg Soft Candi Sugar - Blond1.5 kg Soft Candi Sugar - Blond - (late boil kettle addition) 38 5 12.5%
0.50 kg German - CaraAmber0.5 kg CaraAmber 34 23 4.2%
12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Columbus50 g Columbus Hops Pellet 13.4 Boil at 100 °C 90 min 43.39 50%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Hop Stand at 80 °C 15 min 4.17 50%
100 g / $ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
10 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 358.5 g       Temp: 15 °C       CO2 Level: 3 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
30 L Infusion 75 °C 68 °C 60 min
35 L Strike 80 °C -- --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.8 L. Suggest reducing initial water volume to 44.38 L and adding 8.4 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 71.07 L. Suggest reducing initial water volume to 38.47 L and adding 25.67 L sparge/top-off. 64.1
Total strike volume 64.1
Mash volume with grains 71.1
Grain absorption losses -10.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.8 L) 52.7
Volume increase from sugar/extract (late additions) 1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 45 L) 45
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 44.8
Total: 64.1  
Equipment Profile Used: System Default
 
Notes

Candy Sugar Blond

  • 1.5 kg Azucar Rubia
  • 1L Agua filtrada fria
  • 1 cucharada de te de jugo de limon
  • Extracto di malta (no se utilizo en la primer cocinada)

    1. Juntar agua y azucar en la olla y calentar homogeneizando
    2. antes de que hierva agregar el jugo de limon
    3. Mantener entro 125 y 135 grados hasta obtener el color deseado. En esta ocasion buscamos un tono siguiente al blonde, sin dejar ambar la cerveza.
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  • Last Updated: 2022-07-12 21:15 UTC