Belgian Blonde Bomber - Beer Recipe - Brewer's Friend

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Belgian Blonde Bomber

276 calories 22.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Stone
Calories: 276 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)
Created: Monday September 1st 2014
1.084
1.013
9.4%
36.5
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 73.2%
0.35 lb Belgian - Munich0.35 lb Munich 38 6 4.3%
0.35 lb Belgian - Wheat0.35 lb Wheat 38 1.8 4.3%
1.50 lb Belgian Candi Sugar - Clear/Blond1.5 lb Belgian Candi Sugar - Clear/Blond 38 0 18.3%
8.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 11.97 26.3%
0.30 oz Amarillo0.3 oz Amarillo Hops Pellet 8.6 Boil 30 min 11.87 15.8%
0.30 oz Santiam0.3 oz Santiam Hops Pellet 6.5 Boil 15 min 5.79 15.8%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 10 min 6.9 26.3%
0.30 oz Cascade0.3 oz Cascade Hops Leaf/Whole 7 Dry Hop 0 days 15.8%
1.90 oz / $ 0.00
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Orange blossom honey       Amount: 2.3 oz       CO2 Level: 2.4 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Added PH stabilizer per directions.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 152 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.51 10.1  
Mash volume with grains 3.05 12.2  
Grain absorption losses -0.84 -3.4  
Remaining sparge water volume (equipment estimates 2.76 g | 11 qt) 1.95 7.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 4.31 g | 17.2 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 2.75 11  
Going into fermentor 2.75 11  
Total: 4.46 17.9
Equipment Profile Used: System Default
 
Notes

Primary fermentation for 2 days at 72F. 10 days at 68F. 2 days at 72F then check SG. If acceptable, rack to 2ndary.
Leave in 2ndary for 10 days at 68F. Drop temp to 55F for 2 days. Bottle/Keg.
Subtle citrus notes accentuated by the hops - extremely smooth yet a sneaky, potent brew.

This was a batch that I split into two parts to experiment with.

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  • Last Updated: 2014-11-19 15:31 UTC