Belgian Blonde - Beer Recipe - Brewer's Friend

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Belgian Blonde

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 310 gallons (fermentor volume)
Pre Boil Size: 325 gallons
Post Boil Size: 310 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 73% (brew house)
Source: hwtw
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Wednesday May 31st 2023
1.062
1.015
6.3%
25.2
6.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
350 lb American - Pilsner350 lb Pilsner 37 1.8 49.3%
150 lb German - Pale Ale150 lb Pale Ale 39 2.3 21.1%
55 lb Weyermann - Carafoam55 lb Carafoam 34.5 2.2 7.7%
35 lb Cane Sugar35 lb Cane Sugar 46 0 4.9%
110 lb Dingemans - Belgian Cara 8 Pils Malt110 lb Belgian Cara 8 Pils Malt 30 6 15.5%
10 lb Simpsons - Heritage Crystal10 lb Heritage Crystal 32 66 1.4%
710 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 oz Nugget16 oz Nugget Hops Pellet 10 Boil 60 min 9 16.7%
2 lb Comet2 lb Comet Hops Pellet 11 Boil 15 min 9.82 33.3%
3 lb Comet3 lb Comet Hops Pellet 11 Whirlpool 0 min 6.38 50%
6 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 ml Lactic acid Water Agt Mash 0 min.
100 g Epsom Salt Water Agt Mash 0 min.
100 g Gypsum Water Agt Mash 0 min.
100 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 6246 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Schenectady
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
266.25 gal Strike 164 °F 149 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 313.3 gal (1253.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 301.3 gal (1205.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 307.13 gal (1228.5 qt) 253.13 1012.5  
Strike water volume at mash thickness of 1.5 qt/lb 253.13 1012.5  
Mash volume with grains (equipment estimates 305.33 g | 1221.3 qt) 307.13 1228.5  
Grain absorption losses -84.38 -337.5  
Remaining sparge water volume (equipment estimates 142.22 g | 568.9 qt) 153.92 615.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 2.58 10.3  
Pre boil volume (equipment estimates 313.3 g | 1253.2 qt) 325 1300  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.8 -7.2  
Post boil Volume 310 1240  
Hops absorption losses (whirlpool, hop stand) -1.8 -7.2  
Top off amount 1.8 7.2  
Going into fermentor 310 1240  
Total: 407.04 1628.2
Equipment Profile Used: System Default
 
Notes

-Longer mash at 149 to increase attenuation
-Warmer s-33 ferment to draw out more yeast character, start at 66 and let rise to 74.

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  • Last Updated: 2023-06-01 14:14 UTC