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Belgian Blond I

Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19.06 liters
Post Boil Size: 17.08 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: NA
Hop Utilization: 99%
Calories: 183 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)

Created: Thursday June 18th 2020

Belgian Blonde 1

by PMiller

OG: 1.064 FG: 1.010 ABV: 7.0% IBU: 17

Original Gravity:

1.060

Final Gravity:

1.011

ABV (standard):

6.3%

IBU (tinseth):

17.6

SRM (morey):

6.6

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.45 kg	Dingemans - Pilsen3.45 kg Pilsen	36.8	1.7	76.7%
0.90 kg	OiO - Canadian 2-Row Malt0.9 kg Canadian 2-Row Malt	36.8	1.75	20%
0.05 kg	Briess - Organic Caramel Malt - 120L0.05 kg Organic Caramel Malt - 120L	32.2	120	1.1%
0.10 kg	Dingemans - Biscuit0.1 kg Biscuit	34.5	22	2.2%
4.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	Styrian Goldings Ceila (1.4%)28 g Styrian Goldings Ceila (1.4%) Hops	Pellet	1.4	Boil	60 min	6.36	50%
20 g	Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops	Pellet	3.8	Boil	35 min	10.22	35.7%
8 g	Hallertau Hersbrucker8 g Hallertau Hersbrucker Hops	Pellet	3.8	Boil	5 min	0.98	14.3%
56 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
28 g	Styrian Goldings Ceila (1.4%) (Pellet)	6.36	50%
28 g	Hallertau Hersbrucker (Pellet)	11.2	50%
56 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13 L	Strike temp	Strike	72 °C	66 °C	--
	Rest	Infusion	68 °C	66 °C	70 min
10 L		Sparge	66 °C	70 °C	--
Starting Mash Thickness: 2.65 L/kg Starting Grain Temp: 22 °C

Other Ingredients

Amount	Name	Type	Use	Time
1.20 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
0.10 g	Epsom Salt	Water Agt	Mash	0 min.
1.70 g	Gypsum	Water Agt	Mash	0 min.
0.40 g	Salt	Water Agt	Mash	0 min.
1 each	Whirlfloc	Water Agt	Boil	10 min.
1 g	Coriander Seeds	Spice	Boil	5 min.
0.70 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	0 min.
0.10 g	Epsom Salt	Water Agt	Sparge	0 min.
1 g	Gypsum	Water Agt	Sparge	0 min.
3.80 ml	Phosphoric acid	Water Agt	Sparge	0 min.
0.20 g	Salt	Water Agt	Sparge	0 min.
3.80 ml	Phosphoric acid	Water Agt	Sparge	0 min.
1 each	White Labs - Clarity Ferm WLN4000	Other	Primary	0 min.

Yeast

Omega Yeast Labs - Belgian Ale A OYL-024

Amount:	1 Each	Cost:
Attenuation (avg):	79%	Flocculation:	High
Optimum Temp:	18 - 26 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 166 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 65.4 g Temp: 23 °C CO₂ Level: 3.5 g/l

Target Water Profile

Labrador Spring Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
59.5	3.8	13	55.2	75.1	40
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

438

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Brews

Public: Yup, Shared
Last Updated: 2021-08-14 21:29 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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