Halländsk, Blond - Beer Recipe - Brewer's Friend

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Halländsk, Blond

191 calories 14.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 29.98 liters
Post Boil Size: 25.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Henrik Majberger
Calories: 191 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Monday October 3rd 2022
1.063
1.008
7.4%
24.7
13.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5,000 g Weyermann - Extra Pale Premium Pilsner Malt5000 g Extra Pale Premium Pilsner Malt 38 2.51 84.7%
200 g Cane Sugar200 g Cane Sugar - (late boil kettle addition) 46 3.4%
100 g Belgian - Special B100 g Special B 34 305.39 1.7%
300 g Finland - Wheat Malt300 g Wheat Malt 38 3.84 5.1%
100 g Viking - Caramel Aromatic 180EBC (68L)100 g Caramel Aromatic 180EBC (68L) 35 179.97 1.7%
200 g Rice Hulls200 g Rice Hulls 0 3.4%
5,900 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops Pellet 5.4 Boil 60 min 20.23 68.6%
8 g Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops Pellet 5.4 Boil 30 min 3.55 15.7%
8 g Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops Pellet 5.4 Boil 5 min 0.92 15.7%
51 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
7 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
2 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Amber dry
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 5 70 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38.8 L) 36.6
Mash volume with grains (equipment estimates 42.5 L) 40.3
Grain absorption losses -5.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.2 L) 30
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23.5 L) 25.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 25.5 L) 23.5
Total: 36.6  
Equipment Profile Used: System Default
 
Notes

Made for my son on his 20th birthday. He's Halländsk and Blond.


First impression - more than happy with it.
Fermentation at 23°C is way too hot for a Blond. Guess it's a Blondish.
IBU could be lower, but after a week or so of bottle conditioning it feels way better than the flat sample I tasted while bottling.


First brew 2022-10-04
Fermented @23°C, letting it rise after reaching half the attenuation. Finished fermenting after four days. No noticable off-flavours. LOTS of contribution from the yeast.
IBU too high, 20 might've been better.



When using liquid 33% Calcium Chloride (which I do) use 3 times the weight of the anhydrous Calcium Chloride
1ml 88% lactic acid = 1.21 grams

In total:
2 g Gypsum
2 g CaCl anhýdrous => 6 g liquid 33% CaCl
Target pH 5.4, 7 g => 7/1,21 = 5,785123967 ml => I'm going with 5 ml, don't want too sour beer, I'm afraid the belgo-yeast will lower the pH even more.

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  • Last Updated: 2022-10-18 14:17 UTC