Belgian Blonde #1 (20 L) - Beer Recipe - Brewer's Friend

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Belgian Blonde #1 (20 L)

205 calories 17.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: André
Calories: 205 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created: Friday August 12th 2016
1.067
1.012
7.1%
29.6
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,000 g German - Pilsner5000 g Pilsner 38 1.6 82.1%
500 g German - Munich Light500 g Munich Light 37 6 8.2%
160 g Belgian - Biscuit160 g Biscuit 35 23 2.6%
110 g German - Melanoidin110 g Melanoidin 37 25 1.8%
320 g Cane Sugar320 g Cane Sugar - (late boil kettle addition) 46 0 5.3%
6,090 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 g Styrian Goldings36 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 23.27 64.3%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 30 min 6.32 35.7%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g whirlfloc Water Agt Boil 15 min.
1 g Yeast nutrients Water Agt Boil 15 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 258 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I add to my very soft water

Mash:
CaSO4: 1,7 gram
CaCl2: 3,4 gram
NaHCO3: 1,7 gram

Sparge:
CaSO4: 1,36 gram
CaCl2: 2,72 gram
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.2 L Temperature -- 70 °C 60 min
13.6 L Sparge -- 82 °C --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 15.6
Mash volume with grains 19.4
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 20.7 L) 15.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 24
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

Rehydrate the yeast and make a 1 liter starter.

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  • Last Updated: 2016-09-03 07:42 UTC