Temple of the King - Beer Recipe - Brewer's Friend

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Temple of the King

196 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.78 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Tuesday July 18th 2023
1.060
1.010
6.5%
21.5
4.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Bestmalz - BEST Pilsen4.5 kg BEST Pilsen 37 1.9 88.2%
0.20 kg Castle Malting - Château Wheat Blanc0.2 kg Château Wheat Blanc 38 1.8 3.9%
0.20 kg Bestmalz - BEST Caramel Aromatic0.2 kg BEST Caramel Aromatic 34.5 19 3.9%
0.20 kg Belgian Candi Sugar - Clear/Blond (0L)0.2 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 3.9%
5.10 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Perle20 g Perle Hops Pellet 8.2 Boil 60 min 21.49 100%
20 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
103.8 28.9 12 139.4 68.6 4.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.89 L Strike 68 °C 67 °C 60 min
12.85 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.9
Mash volume with grains 21.1
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 13.6 L) 13.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 25.8 L) 25.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 31.4  
Equipment Profile Used: System Default
 
Notes

An attempt at recreating "Bourgogne des Flanders - Blonden OS".

The only part of this recipe I know is correct is the K-97 yeast and use of German Hops, following a conversation with the brewer.

Perle was chosen for its spicy, orangey character and was mentioned as one of the hops they use, albeit in a different beer.

According to the ingredient list, there are spices, but I can't decipher what

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  • Last Updated: 2023-08-05 18:08 UTC