Belgian Blonde - Beer 73 - Beer Recipe - Brewer's Friend

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Belgian Blonde - Beer 73

209 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 120 min
Batch Size: 33 liters (ending kettle volume)
Pre Boil Size: 43 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 84% (ending kettle)
Source: Mig
Calories: 209 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Wednesday November 6th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg Belgian - Pilsner7.5 kg Pilsner 37 1.6 86.1%
1 kg German - Abbey Malt1 kg Abbey Malt 33 17 11.5%
210 g Corn Sugar - Dextrose210 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.4%
8.71 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Hallertau Mittelfruh100 g Hallertau Mittelfruh Hops Leaf/Whole 3 Boil 90 min 22.31 100%
100 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
12 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 411 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 215.4 g       Temp: 18 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 14 80 104 0
Mash pH = 5.25
post Sparge pH = 5.34
post boil pH = 5.00 (1g baking soda added) pH = 5.30
Beer pH =
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Infusion 55 °C 67 °C 90 min
25 L Batch Sparge 77 °C 77 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 23
Mash volume with grains 28.6
Grain absorption losses -8.5
Remaining sparge water volume 29.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.8 L) 43
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 31.2 L) 33
Estimated amount in fermentor 33
Total: 52.4  
Equipment Profile Used: System Default
 
Notes

2 packs of Wyeast 1214. No starter. Actual cell count 200 B as these failed to expand on smack. 2 more packs added on 9-11-19

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  • Last Updated: 2019-12-22 20:02 UTC