Aromatic Blonde - Beer Recipe - Brewer's Friend

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Aromatic Blonde

222 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Friday April 15th 2016
1.067
1.017
6.5%
27.9
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Canadian - Pale 2-Row11 lb Pale 2-Row 36 1.75 65.7%
2.25 lb American - Vienna2.25 lb Vienna 35 4 13.4%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 6%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 4.5%
0.75 lb Rice Hulls0.75 lb Rice Hulls 0 0 4.5%
0.50 lb Briess - American - Soft Red Wheat Flaked0.5 lb American - Soft Red Wheat Flaked 40 2 3%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3%
16.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17.40 g Cascade17.4 g Cascade Hops Pellet 6.6 Boil 80 min 12.39 12%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.6 Boil 45 min 8.78 9.8%
1 oz Simcoe1 oz Simcoe Hops Leaf/Whole 12.7 Boil 5 min 6.67 19.6%
1 oz Centennial1 oz Centennial Hops Pellet 10 Aroma 0 min 19.6%
1 oz Glacier1 oz Glacier Hops Pellet 5.5 Aroma 0 min 19.6%
1 oz Galena1 oz Galena Hops Pellet 13 Dry Hop 7 days 19.6%
5.11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
25 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 503 B cells required
Safebrew 33
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 503 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Water Additions 12 gallons
Calcium Sulfate Dihydrate 2.90
Magnesium Sulphate 2.30
Sodium Chloride 1.16
Calcium chloride 7.50
Magnesium Chloride
Calcium Carbonate
Sodium Bicarbonate
Calcium Hydroxide
Sodium Hydroxide
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Dough In Temperature -- 140 °F 20 min
3 gal Infusion -- 155 °F 90 min
4 gal Sparge -- 170 °F 45 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 6.09 24.4  
Mash volume with grains 7.39 29.6  
Grain absorption losses -2.03 -8.1  
Remaining sparge water volume (equipment estimates 5.05 g | 20.2 qt) 4.65 18.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 8.9 g | 35.6 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10.74 43
Equipment Profile Used: System Default
"Aromatic Blonde" Belgian Blond Ale beer recipe by John F McGuire. All Grain, ABV 6.53%, IBU 27.85, SRM 6.19, Fermentables: (Pale 2-Row, Vienna, Aromatic Malt, Carapils (Dextrine Malt), Rice Hulls, American - Soft Red Wheat Flaked, Flaked Barley) Hops: (Cascade, Simcoe, Centennial, Glacier, Galena) Other: (Irish Moss, Yeast Nutrient)
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  • Last Updated: 2016-09-01 03:31 UTC