Atlantic Belgisk Blond - Beer Recipe - Brewer's Friend

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Atlantic Belgisk Blond

195 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 58 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: HAK
Calories: 195 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Thursday April 2nd 2015
1.064
1.012
6.8%
25.4
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.13 kg Belgian - Pilsner11.13 kg Pilsner 37 1.6 85%
0.66 kg Belgian - Wheat0.66 kg Wheat 38 1.8 5%
0.26 kg Belgian - Aromatic0.26 kg Aromatic 33 38 2%
1.05 kg Cane Sugar1.05 kg Cane Sugar 46 0 8%
13.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
125 g Hallertau Mittelfruh125 g Hallertau Mittelfruh Hops Pellet 3.85 Boil 60 min 23.35 71.4%
50 g Saaz50 g Saaz Hops Pellet 2.3 Boil 10 min 2.02 28.6%
175 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Karbonering på Corneliusfat      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Infusion -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.43 L. Suggest reducing initial water volume to 45.4 L and adding 14.03 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 36.2
Mash volume with grains 44.1
Grain absorption losses -12.1
Remaining sparge water volume 34.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 59.4 L) 58
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil volume (equipment estimates 48.6 L) 50
Estimated amount in fermentor 50
Total: 70.3  
Equipment Profile Used: System Default
 
Notes

Når vørteren begynner å koke, lar du den koke godt i 5 minutter. Nå vil du se at det skummet som er på toppen vil bli mer fast. Dette er proteiner og slaggstoffer som skiller seg ut fra vørteren. Fjern dette med et dørslag eller lignende.

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  • Last Updated: 2015-04-03 22:31 UTC