Blond Like No Other - Beer Recipe - Brewer's Friend

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Blond Like No Other

237 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jay Avrett
Calories: 237 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Friday March 15th 2019
1.072
1.014
7.5%
45.4
7.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.30 lb German - Bohemian Pilsner10.3 lb Bohemian Pilsner 38 1.9 78.2%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 7.6%
0.50 lb Belgian - Unmalted Wheat0.5 lb Unmalted Wheat 36 2 3.8%
0.75 lb Belgian - Aromatic0.75 lb Aromatic 33 38 5.7%
10 oz Cane Sugar10 oz Cane Sugar 46 0 4.7%
13.17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mount Hood1 oz Mount Hood Hops Pellet 5.3 Boil 60 min 19.92 33%
0.53 oz Magnum0.53 oz Magnum Hops Pellet 13.5 Boil 30 min 20.67 17.5%
0.25 oz Mount Hood0.25 oz Mount Hood Hops Pellet 5.3 Boil 15 min 2.47 8.3%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 3.4 Boil 15 min 1.59 8.3%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 3.4 Boil 1 min 0.28 16.5%
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 5.3 Boil 1 min 0.43 16.5%
3.03 oz / $ 0.00
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 152 °F 60 min
16 qt Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.71 18.8  
Mash volume with grains 5.71 22.8  
Grain absorption losses -1.57 -6.3  
Remaining sparge water volume (equipment estimates 4.05 g | 16.2 qt) 4.07 16.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.77 35.1
Equipment Profile Used: System Default
 
Notes

Added the cane sugar to increase SG, see in the fermentables.

Made a 1.5L yeast starter, this was very old yeast, hopefully, the beer will be fine.

Pitched at 64 deg. F., and allow temp. to slowly raise to at least 72 deg. F. over the next 4-5 days. Then allow to rest for 1 week at 75 deg. F.

Crash cool to 55 deg. F. for 3-4 DAYS, then bottle.

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  • Public: Yup, Shared
  • Last Updated: 2019-03-28 03:31 UTC