Six-Pack Series Belgian Blond - Beer Recipe - Brewer's Friend

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Six-Pack Series Belgian Blond

199 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 82% (ending kettle)
Calories: 199 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
URL: http://belgianbrewbrawl.brewcompetition.com/
Created: Sunday March 12th 2017
1.061
1.010
6.7%
22.1
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Czech Pilsner11 lb Czech Pilsner 37 1.6 95.7%
4 oz American - Aromatic Malt4 oz Aromatic Malt 35 20 2.2%
3 oz Belgian Candi Sugar - Clear/Blond (0L)3 oz Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 1.6%
1 oz Belgian Candi Sugar - Amber/Brown (60L)1 oz Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 0.5%
184 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 13.3 Boil 50 min 22.06 33.3%
1 oz Spalt Select1 oz Spalt Select Hops Pellet 2.7 Boil 0.1 min 0.04 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g gypsum Water Agt Mash --
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
81.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt 134 degrees Temperature -- 122 °F 20 min
2 qt add next rest water slowly to rise to 148 Temperature -- 136 °F 20 min
3 qt 30 to 40 minute rest depending on rise Infusion -- 148 °F 40 min
3 qt try to hit quickly Infusion -- 158 °F 20 min
7 qt Mash out Temperature -- 170 °F 15 min
9 qt Sparge -- 170 °F 30 min
Starting Mash Thickness: 0.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.75 qt/lb 2.11 8.4  
Mash volume with grains 3.01 12  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume 7.3 29.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.04 g | 32.1 qt) 7.75 31  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 5.46 g | 21.9 qt) 5.75 23  
Estimated amount in fermentor 5.75 23  
Total: 9.41 37.6
Equipment Profile Used: System Default
 
Notes

OG to fermenter should be 1.060. Sugar will bring up to 1.061


Recipe developed for Six-Pack Series group brewing workshop


Winner - Second place in Belgian Brew Brawl competition hosted and sponsored by South Austin Area Zymurgists.



Award Winning Recipe
Last Updated and Sharing
 
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  • Last Updated: 2017-06-03 13:28 UTC
  • Snapshot Created: 2017-03-12 15:05 UTC