91 DIVOC BLONDE - Beer Recipe - Brewer's Friend

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91 DIVOC BLONDE

225 calories 21.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 225 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Thursday April 9th 2020
1.068
1.015
6.9%
29.0
5.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row 37 1.8 82.5%
11 oz German - CaraMunich II11 oz CaraMunich II 34 46 2.8%
9 oz American - Wheat9 oz Wheat 38 1.8 2.3%
3 lb Corn Sugar - Dextrose3 lb Corn Sugar - Dextrose 42 0.5 12.4%
24.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Loral1 oz Loral Hops Pellet 11.75 Boil 60 min 20.58 25%
0.50 oz Loral0.5 oz Loral Hops Pellet 11.75 Boil 20 min 6.23 12.5%
0.50 oz Loral0.5 oz Loral Hops Pellet 11.75 Whirlpool 0 min 2.2 12.5%
2 oz Loral2 oz Loral Hops Pellet 11.75 Dry Hop 3 days 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
2 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
20 g Gypsum Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - B56 Rustic
Amount:
2 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 90 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 628 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 12.8 oz       Temp: 71 °F       CO2 Level: 3 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Decoction -- 152 °F --
5 gal -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.97 31.9  
Mash volume with grains 9.67 38.7  
Grain absorption losses -2.66 -10.6  
Remaining sparge water volume (equipment estimates 6.28 g | 25.1 qt) 6.7 26.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 11.58 g | 46.3 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 10.02 g | 40.1 qt) 10.5 42  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.48 g | 41.9 qt) 10 40  
Total: 14.67 58.7
Equipment Profile Used: System Default
 
Notes

5 days at 66F
4 days at 71F for a diacetyl rest
3 days for dry hopping


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  • Last Updated: 2020-04-19 19:56 UTC