Vatch's Belgian Flashback Blonde Abbey - Beer Recipe - Brewer's Friend

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Vatch's Belgian Flashback Blonde Abbey

190 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 60% (brew house)
Source: St Ark's Bane
Calories: 190 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday November 30th 2014
1.058
1.011
6.2%
23.2
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 83%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 3.8%
0.25 lb German - Munich Light0.25 lb Munich Light 37 6 1.9%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 3.8%
1 lb Cane Sugar1 lb Cane Sugar 46 0 7.5%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 21.59 85.7%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 15 min 1.56 14.3%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
0.25 lb rice husks Other Mash 40 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: cane sugar       Amount: 4.1      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Dough-in Infusion -- 104 °F 20 min
6.8 qt Starch Conv. Infusion -- 145 °F 40 min
Mash Out Decoction -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.83 15.3  
Mash volume with grains 4.81 19.2  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.94 g | 19.8 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.71 34.8
Equipment Profile Used: System Default
 
Notes

Add cane Sugar at wort boil.

Brewed: 30 Nov 14
PBG: 1.022
OG: 1.052
Rack to 2nd: 6 Dec 14
FG: 1.02
Bottled: 13 Dec 14
Consumed: 31 Dec 14

Brewed: 14 Nov 15
OG: 1.054
2nd: 7 Dec 15
Bottled: 22 Dec 15
FG: 1.01

Brewed : 5 Sep 17
Dough in (infusion): 108 deg F; 20 min. (12.25 qrts H2O at 115 deg)
Protein Rest (infusion): 123 eg F; 30 min (2.5 qts boiling H2O)
Starch Conv. (decoction): 155 deg F
Mash Out (infusion): 170 deg F
OG: 1.052
2nd: 13 Sep 17
Bottled: 1 Oct 17
FG: 0.998

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  • Last Updated: 2017-10-10 13:52 UTC
  • Snapshot Created: 2014-11-30 15:01 UTC