belgian blonde - Beer Recipe - Brewer's Friend

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belgian blonde

223 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.56 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 91%
Calories: 223 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Sunday May 21st 2023
1.068
1.011
7.5%
23.5
4.7
5.3
21.69
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Great Western - Superior Pilsen (1.6 °L)11 lb Superior Pilsen (1.6 °L) $ 1.89 / lb
$ 20.79 		35 1.6 81.5%
0.50 lb Great Western - White Wheat0.5 lb White Wheat $ 1.79 / lb
$ 0.90 		37 3.5 3.7%
1.50 lb Cane Sugar1.5 lb Cane Sugar 46 0 11.1%
0.50 lb Briess - Aromatic Munich Malt 20L0.5 lb Aromatic Munich Malt 20L 35.4 20 3.7%
13.50 lbs / $ 21.69
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Hallertau Hersbrucker45 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 23.46 100%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 432 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 20.3 psi       Temp: 36 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.03 gal Strike 159 °F 150 °F 60 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.45 g | 13.8 qt) 2.95 11.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.56 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.2 32.8
Equipment Profile Used: System Default
 
Notes

start at 64 and raise to 68 over a week once done needs to be lagered at 45 to 50 for 1 month

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  • Last Updated: 2023-05-21 20:54 UTC