Belgian Blonde - Beer Recipe - Brewer's Friend

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Belgian Blonde

149 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18.5 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Monday August 19th 2019
1.049
1.009
5.2%
20.5
9.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.13 kg Belgian - Aromatic0.13 kg Aromatic 33 38 4%
0.13 kg Belgian - Wheat0.13 kg Wheat 38 1.8 4%
2.90 kg Belgian - Pilsner2.9 kg Pilsner 37 1.6 90.3%
0.05 kg Cane Sugar0.05 kg Cane Sugar 46 0 1.6%
3.21 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Hallertau Mittelfruh24 g Hallertau Mittelfruh Hops Pellet 4.3 Boil 90 min 20.54 100%
24 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.20 g Epsom Salt Water Agt Mash 1 hr.
0.30 g Gypsum Water Agt Mash 1 hr.
5.29 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.03 L Infusion -- 66 °C 60 min
9.5 L Sparge -- 78 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 8.5
Mash volume with grains 10.6
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 19.2 L) 14
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 23.7 L) 18.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15
Going into fermentor 15
Total: 22.5  
Equipment Profile Used: System Default
 
Notes

Underpitched Yeast using approx 700ML of starter. Aerated significantly

Estimated hops addition calculated at .4 IBU/ to starting OG, ended up at .28 IBU to OG

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  • Last Updated: 2019-09-12 15:55 UTC