Revvy's Belgian Blonde - Beer Recipe - Brewer's Friend

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Revvy's Belgian Blonde

208 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Wednesday April 1st 2015
1.063
1.015
6.3%
29.8
8.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb Belgian - Pilsner9.75 lb Pilsner 37 1.6 81.5%
1 lb German - Munich Light1 lb Munich Light 37 6 8.4%
3.50 oz German - Melanoidin3.5 oz Melanoidin 37 25 1.8%
5.30 oz Belgian - Biscuit5.3 oz Biscuit 35 23 2.8%
10.60 oz Candi Syrup - Belgian Candi Syrup - Amber10.6 oz Belgian Candi Syrup - Amber 32 40 5.5%
191.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.36 oz Styrian Goldings1.36 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 29.8 64.5%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Boil 0 min 35.5%
2.11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: force carb       CO2 Level: 3 Volumes
 
Target Water Profile
Dan's water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 2 22 18 27 39
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal mash medium body Infusion -- 152 °F 90 min
mashout Sparge -- 168 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.65 22.6  
Mash volume with grains 6.55 26.2  
Grain absorption losses -1.41 -5.7  
Remaining sparge water volume (equipment estimates 2.53 g | 10.1 qt) 2.95 11.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.6 34.4
Equipment Profile Used: System Default
 
Notes

came from somewhere, changed yeast and mash temp. original was 158.

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  • Public: Yup, Shared
  • Last Updated: 2015-04-01 16:59 UTC