Candy Lime Belgian Blond ( My Corona Clone ) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Candy Lime Belgian Blond ( My Corona Clone )

174 calories 17.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Wlofbrew
Hop Utilization: 96%
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Monday August 26th 2019
1.053
1.012
5.4%
28.6
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Belgian - Pilsner3 lb Pilsner 37 1.6 57.1%
12 oz German - Vienna12 oz Vienna 37 4 14.3%
6 oz Briess - Caramel Malt - 20L6 oz Caramel Malt - 20L 35 20 7.1%
2 oz Canadian - Honey Malt2 oz Honey Malt 37 25 2.4%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 19%
84 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 30 min 25.06 33.3%
0.50 oz Lemondrop0.5 oz Lemondrop Hops Pellet 6 Boil 5 min 3.55 33.3%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Dry Hop 7 days 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Candy Lime Peel ( see Below ) Water Agt Secondary 7 days
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 43 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 4.2 oz       Temp: 68 °F       CO2 Level: 3.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.59 6.4  
Mash volume with grains 1.93 7.7  
Grain absorption losses -0.53 -2.1  
Remaining sparge water volume (equipment estimates 3.14 g | 12.6 qt) 2.61 10.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 4.04 g | 16.2 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 3 12  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3 g | 12 qt) 2.5 10  
Total: 4.2 16.8
Equipment Profile Used: System Default
 
Notes

To make Candy Lime Peel Recipe

        Peels from 3 limes no pith<br />
      Dissolve Equal parts raw sugar/ water 10 oz<br />
       add peels to sugar syrup bring to simmer 10 minutes<br />
       cut heat let stand for 15 minutes<br />
       repeat simmer stand process three times<br />
       remove peels Dehydrate in oven overnight<br />


Note : add syrup mixture to wort at flameout

2 weeks primary
1 week secondary add Crushed Candy lime peels + Dry Hops
4 Weeks Bottle Condition

Last Updated and Sharing
 
590
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-26 20:10 UTC