A strong blonde named Kate - Beer Recipe - Brewer's Friend

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A strong blonde named Kate

315 calories 34 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 315 calories (Per 12oz)
Carbs: 34 g (Per 12oz)
Created: Thursday February 19th 2015
1.094
1.026
8.9%
29.3
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 82.8%
1 lb Belgian Candi Sugar - Clear/Blond1 lb Belgian Candi Sugar - Clear/Blond - (late boil kettle addition) 38 0 13.8%
2 oz Belgian - Biscuit2 oz Biscuit 35 23 1.7%
2 oz American - Caramel / Crystal 10L2 oz Caramel / Crystal 10L 35 10 1.7%
7.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 60 min 23.46 66.7%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 15 min 5.82 33.3%
30 g / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Infusion -- 149 °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 2.34 9.4  
Mash volume with grains 2.84 11.4  
Grain absorption losses -0.78 -3.1  
Remaining sparge water volume (equipment estimates 2.15 g | 8.6 qt) 1.69 6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.46 g | 13.8 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 4.03 16.1
Equipment Profile Used: System Default
 
Notes

Used 1.5 pounds of Candi Sugar and substituted Abbey Malt for the C-10 due to availability at the LHBS.

At bottling, added 140g table sugar and 2g fresh yeast, conditioned for three months.

Tasting notes:
At bottling: peppery with bubblegum, small hint of clove and nutmeg.

At 3 months, very mild, some lingering sweetness but still very light in body. Highly carbed (as designed) almost to the point of champagne. The bubbles last the entire slow glass.

Due to the high carbonation, bottled in half-champagne bottles procured from Curds and Wine in San Diego, CA.

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  • Last Updated: 2015-10-09 18:52 UTC