Sjuggerud Blonde - Beer Recipe - Brewer's Friend

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Sjuggerud Blonde

229 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Eric Staff
Calories: 229 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Friday August 2nd 2013
1.069
1.017
6.8%
20.9
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 70.8%
3 lb United Kingdom - Pale 2-Row3 lb Pale 2-Row 38 2.5 21.2%
4 oz American - Caramel / Crystal 20L4 oz Caramel / Crystal 20L 35 20 1.8%
4 oz Belgian - CaraVienne4 oz CaraVienne 34 20 1.8%
4 oz German - Vienna4 oz Vienna 37 4 1.8%
6 oz Belgian Candi Sugar - Clear/Blond6 oz Belgian Candi Sugar - Clear/Blond 38 0 2.7%
226 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 13.76 40%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 4.99 40%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 10 min 2.18 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp 5.2 ph Water Agt Mash 1 hr.
1 tbsp Irish Moss Water Agt Boil 10 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 350 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonation       Amount: 5.1 lbs       CO2 Level: 2.2 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.1 gal Decoction -- 156 °F 60 min
4 gal Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.02 24.1  
Mash volume with grains 7.12 28.5  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 3.02 g | 12.1 qt) 3.42 13.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.44 37.8
Equipment Profile Used: System Default
"Sjuggerud Blonde" Belgian Blond Ale beer recipe by Eric Staff. All Grain, ABV 6.78%, IBU 20.93, SRM 5.26, Fermentables: (Pilsner, Pale 2-Row, Caramel / Crystal 20L, CaraVienne, Vienna, Belgian Candi Sugar - Clear/Blond) Hops: (Hallertau Hersbrucker, Saaz) Other: (5.2 ph, Irish Moss)
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  • Last Updated: 2013-08-06 17:11 UTC