Belgian Blonde - Beer Recipe - Brewer's Friend

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Belgian Blonde

203 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Jamil Zainasheff
Calories: 203 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Sunday March 26th 2017
1.063
1.004
7.7%
31.9
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.40 lb Belgian - Pilsner10.4 lb Pilsner 37 1.6 82.6%
1.26 lb Corn Sugar - Dextrose1.26 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 10%
7.40 oz Belgian - Wheat7.4 oz Wheat 38 1.8 3.7%
7.40 oz Belgian - Aromatic7.4 oz Aromatic 33 38 3.7%
12.58 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Mount Hood42 g Mount Hood Hops Pellet 5.6 Boil 60 min 31.92 100%
42 g / $ 0.00
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (custom):
91%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 263 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 3.25 Volumes
 
Target Water Profile
Sonny's Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 6 17 18 11 51
** Mash **
2mL LA

** Sparge **
1/2 tsp CaCl2
1/2 tsp CaSO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Single Infusion Infusion -- 151 °F 60 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 4.25 17  
Mash volume with grains 5.15 20.6  
Grain absorption losses -1.42 -5.7  
Remaining sparge water volume 5.17 20.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.21 g | 32.9 qt) 7.75 31  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 5.54 g | 22.1 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.42 37.7
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

  1. Approximately 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

    MFG Date: //__
    Starter: __ gm DME / __ L (per MrMalty.com)

  2. Apply Ice Bath until Temperature reaches ~70F.
  3. Squeeze 1 packet of WLP570 into DME Solution.
  4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
  5. Refrigerate for ~72 hours prior to brewing.

    MASH

    PRE-HEAT MASH - 2 gal of Boiling Water
    PRE-HEAT SPARGE - 2 gal of Boiling Water
    (conduct Simultaneously)

    Water Volume: 4.3 gallons for 1.5 lb/qt ratio.

  6. Prior to heating HLT, check pH of tap water

    pH: ______

  7. STRIKE WATER: 163F.
  8. Prior to adding Grains, add 2mL LA into Strike Water.
  9. Add Grains @ 161F.
  10. Allow Temperature to fall to 151F prior to closing lid.
  11. Check Mash pH ~15 minutes into Mash.

    pH: ______

  12. Total Mash Time: 60 minutes

    FINAL MASH TEMP: ____F
    FINAL MASH pH:     ____

  13. Add 1.5gal of Boiling Water at the end of Mash and stir into solution
  14. Begin Vorlauf!

    SPARGE

  15. Add 6.5gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

    Lactic Acid addition: ____ mL
    Final pH measurement:     ____

  16. Heat 6.5gal of Water to 175F. Add to Sparge Vessel.
  17. Recirculate 4 times prior to collecting wort.
  18. Attempt to Sparge over 40 minutes, collect 7.75gal into boil kettle.

    BOIL

  19. Check Pre-Boil Gravity (goal: 1.041) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ ____F

  20. Adjust Gravity to Goal (1.041)

    Adjusted Gravity: ____ (__ @ __ F)

    PRE-BOIL pH:     ____

  21. Adjust Pre-Boil pH to: ~5.2 (+/- 0.1)

    Final pH measurement: ____
    Lactic Acid addition:     ____ mL

  22. Boil for 90 minutes (goal OG: 1.063)
  23. Add Tettnanger Hops @ 60 minutes.
  24. Add Sugar @ 15 minutes.
  25. Add 1 crushed Whirlfloc tablet @ 5 minutes.
  26. Chill wort to ~70F after completion of Boil
  27. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
  28. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
  29. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp

    ORIGINAL GRAVITY: ______ (goal: 1.063)

    FERMENTATION

  30. Goal Starting Temp: 67F
  31. Begin Fermention @ 67F. After ~24 hr of noticeable Fermentation activity, raise the temperature by 1°F / 12-24 hours (max temp: 80F) by the end of 1 week.
  32. Allow yeast to flocculate and beer to clear prior to bottling.

    PRIMING

    "carbonate to approximately 3-4 volumes CO2"
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  • Last Updated: 2017-10-15 21:25 UTC