Golden Belgian Spiced (Experimental) - Beer Recipe - Brewer's Friend

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Golden Belgian Spiced (Experimental)

170 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Castle Malting
Calories: 170 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Wednesday February 19th 2020
1.056
1.009
6.2%
40.8
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g Belgian - Pilsner3000 g Pilsner 37 1.6 45.8%
2,300 g Castle Malting - Château Acid2300 g Château Acid 34 2.8 35.1%
1,000 g Belgian - Pale Ale1000 g Pale Ale 38 3.4 15.3%
250 g Belgian Candi Sugar - Clear/Blond (0L)250 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 3.8%
6,550 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Centennial20 g Centennial Hops Pellet 10 Boil 55 min 20.91 25%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil 55 min 13.07 12.5%
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 10 min 6.78 62.5%
80 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Black Pepper Spice Boil 55 min.
1.50 g Clove Spice Boil 55 min.
3 g Coriander Spice Boil 55 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
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
29.25 L Strike 64 °C 63 °C 45 min
Strike 69 °C 68 °C 15 min
5.75 L Sparge 76 °C 76 °C 30 min
Starting Mash Thickness: 4.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.5 L/kg 28.4
Mash volume with grains 32.5
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 9.8 L) 8.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 30
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 25
Going into fermentor 25
Total: 37.2  
Equipment Profile Used: System Default
 
Notes

Step1: Mashing

  • Rest at 63°C for 45 minutes
  • Rest at 69°C for 15 minutes

    Step 2: Filtration
    Separate the wort from the spent grain with water at 76 °C

    Step 3: Boiling
    Duration: 1 hour
    In 10 minutes add the hop (Saaz)
    In 55 minutes add hops (Centennial and Mosaic), spices, 0.3 kg of white candy sugar/hl
    The wort must have a density of 21°Plato
    Remove the trub

    Step 4: Cooling

    Step 5: Fermentation at 24 oC

    Step 6: Rest 2 days at 12oC, then 2 weeks at 0-1oC
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  • Last Updated: 2020-02-19 22:19 UTC