Nenna Belgian Blonde #2 - Beer Recipe - Brewer's Friend

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Nenna Belgian Blonde #2

188 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Fernando Borrego
Calories: 188 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Monday October 24th 2016
1.062
1.008
7.1%
29.5
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4,800 g United Kingdom - Pilsen4800 g Pilsen 36 3.31 90.6%
500 g German - Carapils500 g Carapils 35 1.97 9.4%
5,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Tettnanger25 g Tettnanger Hops Pellet 3.9 Boil 60 min 14.45 35.7%
30 g Tettnanger30 g Tettnanger Hops Pellet 3.9 Boil 30 min 13.32 42.9%
15 g Tettnanger15 g Tettnanger Hops Pellet 3.9 Boil 5 min 1.73 21.4%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Whirlfloc Fining Boil 15 min.
1 each Yeastamina BIO4 Other Boil 15 min.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Injection       Amount: 2ml (5.5g/L) priming sugar      
 
Target Water Profile
Água Prata pH6.4
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 5 3 0 4 68
Using for mash and fly-sparge.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 L Mash-in Infusion -- 65 °C 75 min
Mash-out Infusion -- 76 °C 10 min
14 L Fly Sparge -- 76 °C --
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 18.6
Mash volume with grains 22
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 11.7 L) 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.1 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 18
Going into fermentor 18
Total: 31.2  
Equipment Profile Used: System Default
 
Notes

Fermentation (Primary): 19-20c until attenuation
Fermentation (Secondary): 3 days with +1˚c per day until 22-23c
Maturation: +10 days at 12.5-13.5c
Cold Crash: +5days at 0.5c

*c = celcius

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  • Last Updated: 2017-02-15 13:58 UTC