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PB Blond Ale 08/15/2020

Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Rives
Calories: 212 calories (Per 16oz)
Carbs: 16.7 g (Per 16oz)

Created: Sunday August 16th 2020

Original Gravity:

1.065

Final Gravity:

1.009

ABV (standard):

7.3%

IBU (tinseth):

22.0

SRM (morey):

4.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
165 lb	Dingemans - Pilsen165 lb Pilsen	36.8	1.7	69%
22 lb	Dingemans - Wheat Malt22 lb Wheat Malt	38.1	1.8	9.2%
32 lb	Corn Sugar - Dextrose32 lb Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	13.4%
10 lb	Dingemans - Aromatic Malt10 lb Aromatic Malt	36.3	19	4.2%
10 lb	Rice Hulls10 lb Rice Hulls	0	0	4.2%
239 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 oz	Hallertau Tradition (Germany)		Pellet	5.1	First Wort	90 min	21.98	100%
20 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 oz	Hallertau Tradition (Germany) (Pellet)		21.98	100%
20 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
69.9 gal		Strike	164 °F	150 °F	60 min
Starting Mash Thickness: 1.35 qt/lb Starting Grain Temp: 65 °F

Yeast

Wyeast - Canadian/Belgian Ale 3864

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Medium
Optimum Temp:	65 - 80 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 2212 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 13.51 psi Temp: 33 °F CO₂ Level: 3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
45	5	0	55	55	0
70 gal strike water at 164 F, target mash temp is 150F 30 g Gypsum in mash 30 g Epsom in mash 45 g CaCl2 in mash 65 ml 88% Lactic in mash sparge with ~70 gal at 180F
Mash Chemistry and Brewing Water Calculator

Notes

Note 90 min boil due to pilsner malt for DMS reduction

1 tbsp fermcap just before boil
add Dextrose last 15 min of boil
18 g whirlfloc G 15 min before end of boil
1 g zinc 15 min before end of boil

add 02 through carb stone at low flow rate (3 L/min or less) for 1 min
pitch 2L pack Wyeast 3864 at 64F. After yeast starts showing activity, let rise to 72F for complete attenuation.

carb to 3.0 vol C02. Possibly bottle condition some.

Last Updated and Sharing

182

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Brews

Public: Yup, Shared
Last Updated: 2020-08-16 20:08 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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