Blond Affligem Clone - Beer Recipe - Brewer's Friend

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Blond Affligem Clone

187 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Tuesday February 23rd 2016
1.061
1.014
6.1%
23.3
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.10 kg German - Pilsner6.1 kg Pilsner 38 1.6 96.1%
0.25 kg American - Aromatic Malt0.25 kg Aromatic Malt 35 20 3.9%
6.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Domestic Hallertau35 g Domestic Hallertau Hops Pellet 5.13 Boil 60 min 19.45 53.8%
15 g Spalt15 g Spalt Hops Pellet 4.5 Boil 15 min 3.63 23.1%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 1 min 0.25 23.1%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.43 g candi Other Boil 15 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 172 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose for 24L       Amount: 138       CO2 Level: 2.5 Volumes
 
Target Water Profile
Sugarloaf WTP Winneke
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 3 15 19 10 12
5g CaCl2 & 3g CaSO4 in Mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Strike water 71c Infusion -- 65 °C 60 min
Run Herms Temperature -- 76 °C 10 min
23 L Sparge -- 76 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.1
Mash volume with grains 23.2
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 20.1 L) 15.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Pitch yeast 18c let rise 1c every 2 days

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  • Last Updated: 2016-02-23 02:29 UTC