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BG-XIV - Belgian Blonde by David Heath

Method: BIAB
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 9 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.143 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Heath
Calories: 185 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
URL: https://youtu.be/CtHQwfJ7JPM

Created: Sunday July 12th 2020

Original Gravity:

1.061

Final Gravity:

1.010

ABV (standard):

6.8%

IBU (tinseth):

20.8

EBC (ebcmorey):

11.1

Mash pH

n/a

Cost $

10.93

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Fermentables

Amount	Fermentable	Cost	PPG	EBC	Bill %
0.53 kg	Weyermann - Barke Munich Malt0.53 kg Barke Munich Malt		37	19.85	9.7%
0.18 kg	Belgian - Biscuit0.18 kg Biscuit		35	59.88	3.3%
0.12 kg	German - Melanoidin0.12 kg Melanoidin		37	65.22	2.2%
0.53 kg	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	$ 5.50 / kg $ 2.92	38		9.7%
4.11 kg	Weyermann - Pilsner4.11 kg Pilsner	$ 1.95 / kg $ 8.01	36	2.51	75.1%
5.47 kg / $ 10.93

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
24.50 g	East Kent Goldings24.5 g East Kent Goldings Hops	Pellet	5	First Wort	100 min	17.97	65.1%
13.13 g	Saaz13.13 g Saaz Hops	Pellet	3.5	Boil	15 min	2.84	34.9%
37.63 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
24.50 g	East Kent Goldings (Pellet)	17.97	65.1%
13.13 g	Saaz (Pellet) 13.13 g Saaz (Pellet) Hops	2.84	34.9%
37.63 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
19.4 L	Mash	Temperature	--	70 °C	60 min
	Mash Out	Temperature	--	75 °C	10 min
16.9 L	Sparge	Sparge	--	75 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
4.38 g	Five Star Chemicals - Suppermoss / 370 Grams	Water Agt	Boil	15 min.
2.63 g	Wyeast - Beer Nutrient / 16 Grams	Water Agt	Boil	15 min.
17.50 g	BSG - Coriander Seed	Spice	Boil	5 min.
26.25 g	Orange Peel Bitter / 83 Grams	Flavor	Boil	5 min.
26.25 g	Orange Peel Sweet	Water Agt	Boil	5 min.

Yeast

Mangrove Jack - Belgian Tripel M31

Amount:	1.75 Each	Cost:
Attenuation (custom):	88%	Flocculation:	Medium
Optimum Temp:	18 - 28 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 110 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.25 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

Notes

Goldings, East Kent. : First Wort (Add before sparging)

Mangrove Jacks M31 Belgian tripel
For the first week ferment at 18 deg c then raise up by 1 deg c per day until reaching 25 deg c. Hold until FG is reached and stable for 3 days.
This yeast has a very very high attenuation rate, it can often ferment to SG 1,000

Last Updated and Sharing

800

Views

Brews

Public: Yup, Shared
Last Updated: 2020-07-18 18:28 UTC

System Default

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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