Belgian Blonde 1 - Beer Recipe - Brewer's Friend

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Belgian Blonde 1

195 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 195 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Friday May 1st 2020
1.064
1.010
7.0%
17.4
5.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg Weyermann - Extra Pale Premium Pilsner Malt3.4 kg Extra Pale Premium Pilsner Malt 38 1.5 78.3%
0.20 kg Dingemans - Munich MD0.2 kg Munich MD 36.5 6.3 4.6%
0.10 kg Weyermann - Carahell0.1 kg Carahell 34 10 2.3%
0.10 kg Weyermann - CARABELGE0.1 kg CARABELGE 34 13.6 2.3%
0.15 kg Weyermann - Pale Wheat0.15 kg Pale Wheat 36 2 3.5%
0.17 kg Rice Hulls0.17 kg Rice Hulls 0 0 3.9%
0.16 kg Belgian Candi Sugar - Clear/Blond (0L)0.16 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 3.7%
0.06 kg Belgian Candi Sugar - Amber/Brown (60L)0.06 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 1.4%
4.34 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Perle19 g Perle Hops Leaf/Whole 5.9 First Wort 60 min 15.36 52.8%
17 g Hallertau Mittelfruh17 g Hallertau Mittelfruh Hops Leaf/Whole 1.8 Boil 15 min 2.08 47.2%
36 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss Fining Boil 15 min.
1 g BSG - Fermax Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Tsp
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySyrup       Amount: 156.3 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
111 14 14 32 52 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Protein Rest Strike 54 °C 50 °C 10 min
Beta Amylase Step Steeping 52 °C 65 °C 45 min
Alpha Amylase Step Steeping 64 °C 69 °C 45 min
3 L Mashout Sparge 69 °C 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.4
Mash volume with grains 15.1
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 14.4 L) 11.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.7 L) 19
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 16 L) 17
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 17 L) 16
Total: 24  
Equipment Profile Used: System Default
 
Notes

D0: Super smooth Brew Day. Extended mash to 90 minutes
OG: 1.064
D1: Fermentation super strong
D2: Fermentation slowing
D4: Fermentation almost done - starting to clear.
W3: Bottled 15 liters
FG: 1.015


1st Taste 5-28 (2 weeks in bottle)
Color on target
Clarity - slightly hazy
Aroma - very balanced between malty and hoppy
Head - very big white fluffy head....actually a little too much
Taste - very balanced....too balanced maybe. but super drinkable.

Next time:
add some orange peel & coriander
increase candi sugar
increase BU/GU ratio
add aroma hops at 5 min or later
decrease wheat
Mash Step 1: increase from 65 to 66 C
Yeast: swap WLP500 for higher flocculation yeast

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  • Last Updated: 2022-01-16 14:36 UTC