MF Blonde 6 - Beer Recipe - Brewer's Friend

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MF Blonde 6

165 calories 11.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.39 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 165 calories (Per 330ml)
Carbs: 11.3 g (Per 330ml)
Created: Monday February 27th 2023
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OG: 1.054 FG: 1.012 ABV: 5.5% IBU: 34

1.055
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Castle Malting - Château Pilsen 2RS4 kg Château Pilsen 2RS 37 1.9 75.2%
1 kg Castle Malting - Château Wheat Blanc1 kg Château Wheat Blanc 38 1.8 18.8%
0.12 kg German - Acidulated Malt0.12 kg Acidulated Malt 0.00 € / kg
0.00 € 		27 3.4 2.3%
0.20 kg Cane Sugar0.2 kg Cane Sugar - (late boil kettle addition) 46 0 3.8%
5.32 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Northern Brewer30 g Northern Brewer Hops Pellet 7 Boil 70 min 28.09 42.9%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 4.8 Boil 20 min 9.41 35.7%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 3.4 Boil 10 min 2.4 21.4%
70 g / 0.00 €
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
26 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 167.3 g       Temp: 15 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 75 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Strike 66 °C 64 °C 60 min
6 L Sparge 70 °C 69 °C 20 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20.5
Mash volume with grains 23.9
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 13.4 L) 11.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 26.4
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 21.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.5 L) 21
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

1L starter from Wyeast 3787 smack-pack.

Fermentation day 0: Start at 21'C. Fermentation day 1: Raise to 26.5'C. Keep at 26'C until done (1 week was enough).

Priming: 80g maple syrup + 70g table sugar for 17L.

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  • Public: Yup, Shared
  • Last Updated: 2023-03-23 15:00 UTC