Belgian Blond Ale Dalmo Beer - Beer Recipe - Brewer's Friend

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Belgian Blond Ale Dalmo Beer

208 calories 22.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 58.52 liters
Post Boil Size: 53.79 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Camidal
Calories: 208 calories (Per 330ml)
Carbs: 22.9 g (Per 330ml)
Created: Thursday October 25th 2018
1.067
1.019
6.4%
30.4
9.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg Castle Malting - Chateau Pilsen Malt11 kg Chateau Pilsen Malt 37 2 76.7%
1 kg Castle Malting - Château Arome1 kg Château Arome 34.4 39.8 7%
0.90 kg Belgian Candi Sugar - Clear/Blond (0L)0.9 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 6.3%
0.75 kg Castle Malting - Château Melano0.75 kg Château Melano 35.88 31 5.2%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 3.5%
0.10 kg Castle Malting - Chateau Diastatic0.1 kg Chateau Diastatic 35 3 0.7%
0.10 kg Castle Malting - Château Acid (Malta Acida)0.1 kg Château Acid (Malta Acida) 34 4.1 0.7%
14.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Cascade100 g Cascade Hops Pellet 7 Boil at 100 °C 50 min 30.38 100%
100 g / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 286 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.47 bar       Temp: 20 °C       CO2 Level: 2.1 Volumes
 
Target Water Profile
Água de casa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 1 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
53 L Infusion 18 °C 68 °C 60 min
Infusion 68 °C 78 °C 10 min
18 L Sparge 18 °C 78 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.2 L. Suggest reducing initial water volume to 45.4 L and adding 10.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 62.68 L. Suggest reducing strike water volume to 36.52 L and adding 17.28 L sparge/top-off. 53.8
Strike water volume at mash thickness of 4 L/kg 53.8
Mash volume with grains 62.7
Grain absorption losses -13.5
Remaining sparge water volume (equipment estimates 16.1 L) 18.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 56.2 L) 58.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 50 L) 53.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 53.8 L) 50
Total: 72.3  
Equipment Profile Used: System Default
 
Notes

Resfriar até 18-20oC; Fermentar a 18oC por 5 dias; Fermentar a 20oC do dia 6 até estabilizar; Maturação - desce até chegar em 0oC

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  • Last Updated: 2024-12-17 13:23 UTC