Saxo Blond - Beer Recipe - Brewer's Friend

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Saxo Blond

211 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
URL: http://www.candisyrup.com/uploads/6/0/3/5/6035776/saxo_blond_-_005.pdf
Created: Friday February 22nd 2019
1.064
1.014
6.6%
19.3
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Belgian - Pilsner8.5 lb Pilsner 37 1.6 72.3%
1.75 lb Torrified Wheat1.75 lb Torrified Wheat 36 2 14.9%
1.50 lb Belgian Candi Sugar - Clear/Blond (0L)1.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 12.8%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Boil 60 min 10.03 42.9%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 25 min 9.3 57.1%
1.75 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.13 g | 16.5 qt) 4.06 16.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.91 31.6
Equipment Profile Used: System Default
 
Notes

Got the recipe from Candi Syrup's website.

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  • Last Updated: 2019-02-22 20:23 UTC