Belgian Blonde Ale (Citrus) - Beer Recipe - Brewer's Friend

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Belgian Blonde Ale (Citrus)

190 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 69% (brew house)
Source: closetbrews
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Wednesday May 1st 2019
1.058
1.010
6.3%
15.3
16.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb German - Bohemian Pilsner10.5 lb Bohemian Pilsner 38 1.9 79.2%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 3.8%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 3.8%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 3.8%
0.25 lb Honey0.25 lb Honey 42 2 1.9%
1 lb Franco-Belges - Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) 38 159.82 7.5%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Leaf/Whole 3.2 Boil 60 min 9.23 50%
0.50 oz Brewmaster - Czech Saaz (2.8 AA)0.5 oz Brewmaster - Czech Saaz (2.8 AA) Hops Pellet 2.8 Boil 30 min 3.41 25%
0.50 oz Brewmaster - Czech Saaz (2.8 AA)0.5 oz Brewmaster - Czech Saaz (2.8 AA) Hops Pellet 2.8 Boil 20 min 2.69 25%
2 oz / $ 0.00
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 151 °F 60 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 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 5.31 g | 21.2 qt) 3.98 15.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.86 35.4
Equipment Profile Used: System Default
 
Notes

Add 0.5 - 1.0 oz (14-28 grams) or dried orange peel 5 - 15 minutes before the end of the boil.
Or steep in hot water for 10 minutes and then add to secondary fermentation

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  • Public: Yup, Shared
  • Last Updated: 2019-05-08 14:06 UTC