Belgian Blonde (S-33) - Beer Recipe - Brewer's Friend

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Belgian Blonde (S-33)

257 calories 24.1 g 0.440 L
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 53.4 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 257 calories (Per 0.440L)
Carbs: 24.1 g (Per 0.440L)
Created: Tuesday December 19th 2023
1.063
1.013
6.5%
25.6
10.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
10 kg Malteurop - Pilsen Malt10 kg Pilsen Malt 37.44 3.04 78.4%
1 kg Simpsons - Amber Malt1 kg Amber Malt 31.8 54.01 7.8%
500 g Weyermann - Pale Wheat500 g Pale Wheat 36 3.84 3.9%
500 g Belgian Candi Sugar - Clear/Blond (0L)500 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 3.9%
750 g Cane Sugar750 g Cane Sugar - (late boil kettle addition) 46 5.9%
12,750 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Tettnang150 g Tettnang Hops Pellet 2.9 Boil 60 min 22 75%
50 g Tettnang50 g Tettnang Hops Pellet 2.9 Boil 15 min 3.64 25%
200 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Yeast Nutrient Other Boil 15 min.
10 g Irish Moss Fining Boil 15 min.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 270 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.11 bar       Temp: 5 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
RO Water
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
37.5 L Mash in - Take your time when mashing in. Ensure that all of the grains are wet and that there are no dough balls Strike 73 °C 67 °C 60 min
Mash Out Sparge 75 °C 75 °C 10 min
25 L Add sparge water until a pre boil volume has been reached Sparge 80 °C 77 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.7 L. Suggest reducing initial water volume to 44.6 L and adding 11.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 49.57 L. Suggest reducing strike water volume to 37.81 L and adding 4.17 L sparge/top-off. 42
Strike water volume at mash thickness of 3.7 L/kg 42
Mash volume with grains 49.6
Grain absorption losses -11.5
Remaining sparge water volume (equipment estimates 26.3 L) 23.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.9 L) 53.4
Volume increase from sugar/extract (late additions) 0.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 50
Going into fermentor 50
Total: 65.8  
Equipment Profile Used: System Default
 
Notes

Make sure that primary fermentation is complete before bottling. Use your hydrometer and get a stable reading for 2-3 days before bottling.

Because of the high level of carbonation for this beer style you may want to pour into a jug first and then into a glass.

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  • Last Updated: 2024-04-13 15:42 UTC