Dangerous Blonde - Beer Recipe - Brewer's Friend

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Dangerous Blonde

198 calories 16.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Woodcock Road Brewery
Calories: 198 calories (Per 330ml)
Carbs: 16.2 g (Per 330ml)
Created: Wednesday October 5th 2016
1.065
1.010
7.2%
29.6
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 74.1%
0.40 kg German - Vienna0.4 kg Vienna 37 4 5.9%
0.30 kg Belgian - Aromatic0.3 kg Aromatic 33 38 4.4%
0.30 kg German - Munich Light0.3 kg Munich Light 37 6 4.4%
0.35 kg Flaked Rye0.35 kg Flaked Rye 36 2.8 5.2%
0.40 kg Belgian Candi Sugar - Clear/Blond (0L)0.4 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 5.9%
6.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Pekka10 g Pekka Hops Pellet 16.8 Boil 60 min 16.46 23.3%
10 g Jarrylo10 g Jarrylo Hops Pellet 16.3 Boil 10 min 5.79 23.3%
23 g Jarrylo23 g Jarrylo Hops Pellet 16.3 Boil 5 min 7.32 53.5%
43 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 199 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
9 Grams Gypsum
4 grams Calcium Cloride
14 Grams PH 5.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 53 °C 25 min
20 L Infusion -- 63 °C 35 min
20 L Infusion -- 77 °C 10 min
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 21.7 L) 17.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 33.8 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 37  
Equipment Profile Used: System Default
 
Notes

Start Ferment @ 16, C up 1 C daily to 20
Ferment at 20 degrees. Increase after primary (9 Days) to 24 degrees 1 degree pr.day.

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  • Last Updated: 2017-04-26 17:55 UTC