Strawberry Rhubarb Belgian Blonde Ale - Beer Recipe - Brewer's Friend

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Strawberry Rhubarb Belgian Blonde Ale

216 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: PumpkinHill
Calories: 216 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Monday June 19th 2017
1.066
1.011
7.1%
19.7
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 85.4%
7 oz Belgian - Biscuit7 oz Biscuit 35 23 3.4%
7 oz German - Pale Wheat7 oz Pale Wheat 39 1.5 3.4%
1 lb Cane Sugar1 lb Cane Sugar 46 0 7.8%
12.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops Pellet 2 Boil 60 min 19.72 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 lb strawberries Flavor Secondary 5 days
3 lb rhubarb Flavor Secondary 5 days
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 336 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °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 4.45 17.8  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume 3.71 14.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 4.14 g | 16.6 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.16 32.6
Equipment Profile Used: System Default
 
Notes

Strawberries and Rhubarb go into secondary Strawberries will be blanched and crushed and rhubarb will be roasted for 15 minutes prior to secondary. Will pitch yeast at 70° and allow temp to spike to ~80°.
Cane sugar will be added 15 minutes before flame out.

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  • Last Updated: 2017-07-07 14:29 UTC