Belgian blond 3 - Beer Recipe - Brewer's Friend

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Belgian blond 3

202 calories 23.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mr Beer
Calories: 202 calories (Per 330ml)
Carbs: 23.4 g (Per 330ml)
Created: Friday February 6th 2015
1.065
1.020
6.0%
28.8
9.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 83.3%
0.50 kg German - Abbey Malt0.5 kg Abbey Malt 33 17 9.3%
0.40 kg Belgian - Cara 20L0.4 kg Cara 20L 34 22 7.4%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Saaz45 g Saaz Hops Leaf/Whole 2.85 Boil 50 min 15.48 50%
25 g Tettnanger25 g Tettnanger Hops Leaf/Whole 5.05 Boil 20 min 9.7 27.8%
20 g Saaz20 g Saaz Hops Leaf/Whole 2.85 Boil 15 min 3.59 22.2%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Orange bitter Spice Boil 15 min.
15 g Orange sweet Spice Boil 15 min.
3 g Yeast food Other Boil 10 min.
4 g Irish moss Other Boil 10 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 358 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47 3 10 0 0 170
Barely not modified, just add lactic acid and pH 5.2 stabilisator.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.2
Mash volume with grains 19.8
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 14.3 L) 13.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.2 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 18
Going into fermentor 18
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

Special Additions:

  • pH5.2 Stabilisator:2 tsp
  • Acid Lactic:2 tsp
  • Fermenting energizer 10 before end boil:1 tsp

    Mashing Temperatures:38C
  • Phase1 (T/temp):12' at 53C
  • Phase2 (T/temp):45'at 63C
  • Phase3 (T/temp):35'at 72C
  • Phase4 (T/temp):10' at 78C

    Gravity Measurements:
    -Ph1 SG/pH:
    -Ph2 SG/pH:10 Plato at 27'
    -Ph3 SG/pH: 14 plato at 14'
    -Ph4 (pre-boil) SG/pH:13 Plato

    OG/pH after-boil: 15 Plato

    Sparging 1L at 78C

    Yeast preparation: 1/2 hours, 15'rest and 15'stirring.
    Water used: drink water preably boiled
    2 packs S-04 (22gr) in 200ml water (sanitized) Next time 400ml should be used.
    Depending on the Gravity before fermenting.
    Rehydrate the yeast at the end of the boiling. Put the yeast at room temp and when the yeast is rehydrated, put some wort after cooling.

    Prepare at least 40 ice cube bags.
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  • Last Updated: 2015-05-31 00:57 UTC