Dizzy Blonde - Beer Recipe - Brewer's Friend

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Dizzy Blonde

257 calories 23.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 3.75 gallons (ending kettle volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: SkunkWerx Brewing
Calories: 257 calories (Per 12oz)
Carbs: 23.2 g (Per 12oz)
Created: Tuesday January 22nd 2019
1.078
1.015
8.4%
22.4
6.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Belgian - Pilsner6.5 lb Pilsner 37 1.6 61.9%
2 lb Belgian - Pale Ale2 lb Pale Ale 38 3.4 19%
1 lb Candi Syrup - Belgian Candi Syrup - Simplicity1 lb Belgian Candi Syrup - Simplicity 32 1 9.5%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.4%
4 oz German - CaraHell4 oz CaraHell 34 11 2.4%
4 oz Flaked Wheat4 oz Flaked Wheat 34 2 2.4%
2 oz Belgian - Biscuit2 oz Biscuit 35 23 1.2%
2 oz German - Melanoidin2 oz Melanoidin 37 25 1.2%
168 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 2.6 Boil 60 min 4.29 29.4%
10 g Nelson Sauvin10 g Nelson Sauvin Hops Pellet 11.7 Boil 30 min 14.85 29.4%
14 g Saaz14 g Saaz Hops Pellet 2.8 Boil 15 min 3.21 41.2%
34 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Tablets Fining Boil 10 min.
0.25 tsp Yeast Nutrient Other Boil 10 min.
5 g Coriander Spice Boil 10 min.
 
Yeast
White Labs - Belgian Style Ale Yeast Blend WLP575
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
78 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.3 oz       Temp: 68 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 qt Acid Rest Temperature -- 114 °F 20 min
4 qt Protein Rest Temperature -- 144 °F 20 min
4 qt Mash Out Infusion -- 150 °F 30 min
5 qt Sparge Fly Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.97 11.9  
Mash volume with grains 3.73 14.9  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume 3.38 13.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 5.29 g | 21.2 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 3.46 g | 13.8 qt) 3.75 15  
Estimated amount in fermentor 3.75 15  
Total: 6.35 25.4
Equipment Profile Used: System Default
 
Notes

Dough in @ 131°

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  • Last Updated: 2019-08-25 14:43 UTC