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Blondie

193 calories 18.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Garth Brews
Calories: 193 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Friday April 17th 2020
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OG: 1.056 FG: 1.006 ABV: 6.7% IBU: 19

1.063
1.013
6.6%
21.6
3.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Belgian - Pilsner4.5 kg Pilsner 37 1.6 75%
0.50 kg Belgian - Munich0.5 kg Munich 38 6 8.3%
0.50 kg Belgian - Wheat0.5 kg Wheat 38 1.8 8.3%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 8.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Styrian Goldings40 g Styrian Goldings Hops Pellet 4.6 Boil 60 min 20.08 72.7%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 4.6 Boil 5 min 1.5 27.3%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
0.50 each Irish Moss Water Agt Boil 10 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 266 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.19 bar       Temp: 4 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike -- 72 °C --
Infusion -- 66 °C 60 min
6 L Batch Sparge -- 77 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.1 L) 31.4
Mash volume with grains (equipment estimates 38.7 L) 35
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 25
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Volume into fermentor 23
Total: 31.4  
Equipment Profile Used: System Default
 
Notes

links:

  • https://byo.com/article/belgian-blond-style-profile/
  • https://beerandbrewing.com/make-your-best-belgian-blond-ale/

    Notes:
  • 6-7.5% ABV
  • dry finish
  • restrained malt, hops and yeast profile
  • malt: mainly pilsner (could sub 50% marris otter) and table sugar (~10%). Optional small amount of munich (~10%). Malt gets us to ~1.050. Add sugar with 15 min left in boil, turn off flame to avoid scorching.
  • hops: noble hops, ~25IBU @ 60 mins, 10-20g Styrian @ 5 mins
  • mash 66C
  • boil 60 mins (some recommend 90 for SMM in pilsner but probably not worthwhile)
  • yeast: any of 3522, 1214, 1762, 3787
  • pitching rate 0.75 M cells / mL / P (~2.5L starter for liquid yeast)
  • pitch at ~18C, wait 24 hours, then raise to 21C over couple days
  • if having trouble attenuating can add the sugar to the fermenter when primary fermentation is finishing up.

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  • Last Updated: 2020-04-18 03:58 UTC