Belgian Blonde - Beer Recipe - Brewer's Friend

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Belgian Blonde

Created: Sunday March 26th 2017
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203 calories 12.6 g 12 oz
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)
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

Batch Performance
Efficiency:
Conversion Efficiency N/A
Pre-Boil: 76% 28.1 ppg
Ending Kettle: 78% 30.5 ppg
Brew House: 64% 25.9 ppg
Wort Volume:
6.2 Gallons
  • Expected 6 Gallons of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 1.063
  • Actual OG: 1.062
Alcohol and Attenuation:
ABV: 7.48%
  • Apparent Attenuation: 91.9%
  • Actual FG: 1.005
  • Calories per 12oz 203 calories
  • Carbohydrates per 12oz 12.6 g
Amount Packaged:
Pending - N/A
Requires Packaged log entry with a volume reading.
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
9/27/2017 7:01 PM
over 7 years ago 		-3 Yeast Starter 1.036 1.2 Liters 2/20/2021 3:43 AM
over 4 years ago 		WLP570 (Golden Ale)
MFG Date: 7/6/2017

Goal OG: 1.063
Final Vol: 5.25gal

BF (C White) RECOMMENDATION:
#yeast Cell: 230 bil
goal Pitch: 0.75 cells/mL/P
#Vials: 2

STIR PLATE
Starter Size: 126gm / 1.2L
1/2 tsp Yeast Nutrient
Ending Cell Count: ~238 bil
Pitch Rate: 0.78 cells/mL/P
Time: 18 hours

Pitch Yeast: 9/26 @ 21:00
Refrigerate: 9/27 @ 16:00
Swirl Setting: #1
Room Temp: 66/67F
10/1/2017 9:44 PM
over 7 years ago 		+1 Mash Complete 4.2 Gallons 2/20/2021 3:43 AM
over 4 years ago 		** Grains **
1. Crushed @ The Brew Hut

** water pH**
pH: 6.39 (tap)

** Mash **
Strike Temp: 163F
Dough-in Temp: 161F
Mash Temp: 152F

** 15 minutes **
pH: 5.64
adjustment: x

** Mash Complete ** (60 min)
Temp: 151/2F
pH: 5.57
10/1/2017 9:46 PM
over 7 years ago 		+1 Pre-Boil Gravity 1.041 7.75 Gallons 2/20/2021 3:43 AM
over 4 years ago 		** Sparge Water **
Salts: 1/2 tsp Gypsum, 1/2 tsp CaCl2
LA addition: 3.5mL
Final pH: 5.5

Total Sparge Time: 35 minutes

** Original **
1.032 @ 130F
Adjustment: 3 cups H20
New Gravity: 1.041

Pre-Boil pH: 5.43
LA Addition: 3.5
Adjusted pH: 5.23
10/1/2017 9:47 PM
over 7 years ago 		+1 Boil Complete 1.062 6.2 Gallons 2/20/2021 3:43 AM
over 4 years ago 		1. Keep with 90min Boil.
2. Boil more aggressively? Kettle volume was ~6.25gal (maybe a touch under) and gravity also just a bit low. But very close otherwise. Nice to have "extra" volume to ensure 5.25gal into Fermenter
10/1/2017 9:48 PM
over 7 years ago 		+1 Brew Day Complete 1.062 5.25 Gallons 2/20/2021 3:43 AM
over 4 years ago 		** YEAST PITCH @ 21:30 **
Oxygen: 60s
Temp: 67F, actively warming to 68 +/- 1F
Pitch: Entire contents (1200mL)
10/1/2017 9:49 PM
over 7 years ago 		+1 Other   2/20/2021 3:43 AM
over 4 years ago 		07:30 - * Ranco 68F * 22 bubbles / 30sec. Don't sound overly vigorous. No Krausen

18:00 - * Ranco 68F * 26 bubbles / 30sec. Don't sound overly vigorous. No Krausen
10/2/2017 11:34 AM
over 7 years ago 		+2 Other   2/20/2021 3:43 AM
over 4 years ago 		05:30 - * Ranco 69F * 20 bubbles / 30sec. Doesn't appear Krausen level is rising at all, will keep Blowoff just in case. But seems Fermentation "peaked" last evening.. Temperature up this morning (seems Early, but look at Westvleteren / Duvel schedule..)

16:30 - * Ranco 70F * 10 bubbles / 30sec. Krausen stable --> adjust to Airlock (blowoff *not* needed for this yeast*). Some mild Aromas noted in Growler (end of blowoff) --> pear, apple.
10/3/2017 11:24 AM
over 7 years ago 		+3 Other   2/20/2021 3:43 AM
over 4 years ago 		05:30 - * Ranco 71F * 6 bubbles / 30sec. Not much aroma from Airlock..

16:30 - * Ranco 72F *
10/4/2017 11:42 AM
over 7 years ago 		+4 Other   2/20/2021 3:43 AM
over 4 years ago 		05:30 - * Ranco 73F * 6 bubbles / 30sec. Mild Pear Aroma..

16:30 - * Ranco 74F * Mild-Mod ? Pear Aroma..
10/6/2017 9:22 PM
over 7 years ago 		+6 Other   2/20/2021 3:43 AM
over 4 years ago 		01:30 - * Ranco: 75F *

16:30 - * Ranco: 76F *
10/6/2017 9:23 PM
over 7 years ago 		+6 Other   2/20/2021 3:43 AM
over 4 years ago 		06:30- * Ranco: 76F * 7 bubbles / 30 sec. mod Pear

22:30- * Ranco: 77F *
10/7/2017 2:28 PM
over 7 years ago 		+7 Other   2/20/2021 3:43 AM
over 4 years ago 		07:30- * Ranco: 78F * 8 bubbles / 30 sec. mod Pear sweetness (smells so good..)
10/10/2017 7:16 PM
over 7 years ago 		+10 Sample 1.007   2/20/2021 3:43 AM
over 4 years ago 		06:30 - * Ranco 78F * 1-2 bubbles/30 sec. would take reading today, bottle this weekend

17:00 - Sample taken with FINISHING Hydrometer. Aroma: Just Incredible (Mod-Strong Pear, Banana. Mod Apple). Taste: Diacetyl present, needs a few more Days in Primary. Bottle Saturday
10/14/2017 10:17 PM
over 7 years ago 		+14 Fermentation Complete 1.005   2/20/2021 3:43 AM
over 4 years ago 		Goal CO2 Vols: 3 (per BYO- Jamil)

Units: US (gallons)
Amount: 5gal
Vols CO2: 3.1
Temp: 78F (final Ferm temp: 78F, begin: 68F)

Corn Sugar: 7 oz
H2O: 2 cups

Bottles:
375x
500x
650x
cap Color: Black

** Much more Yeast at "Conical" by closing the Valve during Fermentation. Harder to get the 32oz Jar off (Pressure build up by Fermentation within Vessel) **

Tasting: Moderate Pear+Apple, minimal Banana. Also minimal "bubblegum" and maybe a hint of "Fusely" Alcohol. Will be interested to see how the "off" flavors progress over the next few months (as I think they may mellow). If not, CONSIDER FERMENTATION REGIMEN IN BATCH 001
10/31/2017 4:26 PM
over 7 years ago 		+31 Tasting Note   2/20/2021 3:43 AM
over 4 years ago 		Aroma: Mostly "muddied" fruit aromas + mild-mod Bubblegum. Detect Zero Alcohol on the nose. Fruits: Mainly Stone Fruits (i.e. Pear, Apple, slight Banana)

Flavor: Similar to Aroma. Don't detect much Pilsner sweetness yet or detect any alcohol (perfumey).

Hoping with age, that the aroma's become less muddied and more distinguishable..
11/12/2017 10:53 PM
over 7 years ago 		+43 Tasting Note   2/20/2021 3:43 AM
over 4 years ago 		Aroma: quite fruit forward (nectarine, apricot, maybe some banana and Pear).

Taste: mod "muddiness" and "harshness." doesn't smell or taste like a "fusel" alcohol, but you sense/taste some sharpness. mid palate has a really nice Fruit kick to it, but "harsh" on the back end. Not detecting the sweetness from the Pilsner malt yet.

Thoughts: Hard to tell if the "muddiness" is the extra grains added (i.e. just pils + sugar next time) and if the harshness is due to Ferm Temp (pitch cooler next time?). Definitely let the beer age another Month before popping another

Carbonation: highly carbonated (can tell it's over 3 volumes)
11/30/2017 11:12 PM
over 7 years ago 		+61 Tasting Note   2/20/2021 3:43 AM
over 4 years ago 		Aroma: moderate Nectarine/Apricot, mild Bubblegum

Taste: The "harshness" noted in the prior note has settled down. There is a malt sweetness present on the front palate, followed by fruity-bubblegum mid palate and some dryness on the back palate. Still a touch harsh but "clearing."
3/18/2018 12:24 PM
over 7 years ago 		+169 Tasting Note   2/20/2021 3:43 AM
over 4 years ago 		Even after time- beer still tastes "too hot" from Fermentation.

DECREASE FERMENTATION TEMP BY 2F
 
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