Duvel inspired Dry Hopped Blonde - Beer Recipe - Brewer's Friend

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Duvel inspired Dry Hopped Blonde

159 calories 10.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 12.5 liters (fermentor volume)
Pre Boil Size: 18.35 liters
Post Boil Size: 12.5 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 85% (brew house)
Source: HEZ
Calories: 159 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Wednesday May 30th 2018
1.053
1.004
6.6%
20.1
2.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 83.3%
0.10 kg Briess - Carapils Malt0.1 kg Carapils Malt 34.5 1.5 4.2%
0.30 kg Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose 42 0.5 12.5%
2.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5.8 Boil 25 min 9.25 19.2%
12 g Nelson Sauvin12 g Nelson Sauvin Hops Pellet 11.3 Whirlpool at 80 °C 30 min 10.85 23.1%
30 g Motueka30 g Motueka Hops Pellet 4.3 Dry Hop 5 days 57.7%
52 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nurtient Other Boil 10 min.
0.50 tsp Deltafloc Fining Boil 15 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
1 g Gypsum Water Agt Mash 90 min.
1 ml Lactic acid Water Agt Mash 90 min.
0.70 g Calcium Chloride (dihydrate) Water Agt Sparge 20 min.
0.70 g Gypsum Water Agt Sparge 20 min.
0.70 ml Lactic acid Water Agt Sparge 20 min.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
20 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.1g/33cl       Temp: 20 °C       CO2 Level: 3.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 23 16 72 57 41.5

WATER SCHEDULE
---------------
INITIAL DATA:
Grain bill: 2.1kg
Batch: 10L
Grain absorption: 0.8L/kg
Boil-off rate: 3.9l/hour
Trub: 2L
Kettle size: 25L

CALCULATED ( http://www.biabcalculator.com/ ):
- TOTAL WATER NEEDED 19.50L
- STRIKE WATER TEMP 55ºC
- TOTAL MASH VOLUME 20.87L
- PREBOIL WORT 17.85L
- POSTBOIL WORT 12.0L


WATER ADJUSTMENTS
-----------------
Starting water profile:
Ca+2 14.35 mg/L
Mg+2 22.50 mg/L
Na+ 15.65 mg/L
Cl- 30.25 mg/L
SO4-2 8.10 mg/L
HCO3- 41.5 mg/L

11.0L Mash Vol.
8.5L Sparge Vol.

Mash:
1.0g Gypsum/Calcium Sulphate/CaSO4
1.0g Calcium Chloride CaCl2
10 droplets Lactic Acid 88%

Sparge:
0.7g Gypsum/Calcium Sulphate/CaSO4
0.7g Calcium Chloride CaCl2
7 droplets Lactic Acid 88%

Ca: 58 <- Palmer's recommended range 50-150
Mg: 23 <- Palmer's recommended range 10-30
Na: 16 <- Palmer's recommended range 0-150
Cl: 72 <- Palmer's recommended range 0-250
SO4: 57 <- Palmer's recommended range 50-350
Cl to SO4 Ratio: 1.28 <- 0.77 to 1.3 balanced

Estimated pH (room temp): 5.4 <- Palmer's recommended range 5.4-5.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L Protein Rest: stabilize head/foam Infusion 55 °C 55 °C 10 min
Saccharification/Beta-amylase; extract main fermentable sugars Infusion 64 °C 64 °C 60 min
Glyco-protein/Alpha-amylase: stabilize head/foam Infusion 72 °C 72 °C 10 min
Mash out Infusion 78 °C 78 °C 10 min
8.5 L Sparge Sparge 78 °C 78 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 23.9 L) 21.2
Mash volume with grains (equipment estimates 25.3 L) 22.5
Grain absorption losses -2.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 21.1 L) 18.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12.5
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Volume into fermentor 12.5
Total: 21.2  
Equipment Profile Used: System Default
 
Notes


  • BOIL
  • -------
  • Add Dextrose/Sugar at 5'

  • FERMENTATION
  • ----------------------
  • Pitch WLP570 Belgian Strong Ale yeast at 18ºC
  • Raise to 21ºC in 2 days (1.5ºC / day)
  • Dry hop 3g/L Motueka at high krausen
  • Raise to 26ºC in 3 days (1.6ºC / day)
  • Keep at 26ºC until FG is reached ( same FG 3 days in a row)
    -> min.+2 days = min. 5 days of dry hop
  • Rack to Secondary
  • Lower 1.5ºC/12h until 3ºC in 7 days
  • Keep it at 3ºC for another 7 days (2 weeks in secondary)
  • Let it raise to roomtemp during one day
  • Bottle at 22ºC
  • Bottle condition at 24ºC for 2 weeks
  • Store them on a fresh place for AT LEAST 6 weeks
Last Updated and Sharing
 
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  • Last Updated: 2020-02-23 07:52 UTC
  • Snapshot Created: 2018-05-30 07:00 UTC
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