Blonde - Beer Recipe - Brewer's Friend

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Blonde

190 calories 18 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 41.5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: David Heath (Grainfather video)
Calories: 190 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Thursday April 26th 2018
1.062
1.013
6.5%
24.6
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg New Zealand - Pilsner Malt5 kg Pilsner Malt 37.3 1.93 72.5%
1 kg New Zealand - Vienna Malt1 kg Vienna Malt 39.1 3.45 14.5%
0.20 kg New Zealand - Biscuit Malt0.2 kg Biscuit Malt 35 30.46 2.9%
0.20 kg Finland - Melanoid Malt0.2 kg Melanoid Malt 35 27 2.9%
0.50 kg Belgian Candi Sugar - Clear/Blond (0L)0.5 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 7.2%
6.90 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Pacific Gem10 g Pacific Gem Hops Pellet 13.4 Boil 60 min 17.32 22.2%
15 g Taiheke15 g Taiheke Hops Pellet 6.3 Boil 10 min 4.03 33.3%
20 g Taiheke20 g Taiheke Hops Pellet 7 Boil 5 min 3.28 44.4%
45 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
20 g orange peel bitter Flavor Boil 5 min.
20 g orange peel sweet Flavor Boil 5 min.
20 g coriandiar (crushed) Flavor Boil 5 min.
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med/High
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Townsville
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
16 L Infusion -- 65 °C 60 min
Infusion -- 72 °C 10 min
Infusion -- 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.2
Mash volume with grains 23.4
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 21.5 L) 29.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.4 L) 41.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 48.8  
Equipment Profile Used: System Default
 
Notes

Fermenter Temp.
7 days @ 18
Increase by 1 degree per day until temp reache 25.
Leave for month

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-04-24 22:53 UTC