Blonde No1 - Beer Recipe - Brewer's Friend

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Blonde No1

190 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 190 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Thursday February 22nd 2018
1.062
1.014
6.3%
38.2
9.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 66.7%
1 kg German - Vienna1 kg Vienna 37 4 16.7%
500 g German - Wheat Malt500 g Wheat Malt 37 2 8.3%
500 g Belgian Candi Sugar - Amber/Brown (60L)500 g Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 8.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Perle20 g Perle Hops Pellet 8.2 Boil 60 min 20.23 11.1%
40 g Cascade40 g Cascade Hops Pellet 7 Boil 10 min 12.52 22.2%
40 g Chinook40 g Chinook Hops Pellet 13 Boil 2 min 5.42 22.2%
40 g Simcoe40 g Simcoe Hops Pellet 12.7 Dry Hop 4 days 22.2%
40 g Cascade40 g Cascade Hops Pellet 7 Dry Hop 4 days 22.2%
180 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
250 g Bitter Orange Peel Flavor Boil 15 min.
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 335 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
17.5 L Beta Glucen Rest Temperature -- 45 °C 10 min
17.5 L Saccharification Temperature -- 68 °C --
17.5 L Mash Out Temperature -- 75 °C 10 min
13.5 L Sparge Sparge -- 75 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 17.8 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 28.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Going into fermentor 22
Total: 34.9  
Equipment Profile Used: System Default
"Blonde No1" Belgian Blond Ale beer recipe by Brewer #101761. All Grain, ABV 6.32%, IBU 38.18, SRM 9.87, Fermentables: (Pilsner, Vienna, Wheat Malt, Belgian Candi Sugar - Amber/Brown (60L)) Hops: (Perle, Cascade, Chinook, Simcoe) Other: (Bitter Orange Peel, Irish Moss)
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  • Last Updated: 2018-03-15 09:14 UTC