Brew Log History
Ambient: {{ stats.ambient | number:0 }} °C
OG: {{ stats.ogPlato | number:2 }}°P
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}
Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
300 g |
Magnum300 g Magnum Hops |
|
Pellet |
15 |
Boil
|
60 min |
15.65 |
42.9% |
400 g |
Saphir400 g Saphir Hops |
|
Pellet |
4.25 |
Whirlpool at 95 °C
|
30 min |
1.03 |
57.1% |
700 g
/ 0.00 €
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
300 g |
Magnum (Pellet) 300 g Magnum (Pellet) Hops |
|
15.65 |
42.9% |
400 g |
Saphir (Pellet) 400 g Saphir (Pellet) Hops |
|
1.03 |
57.1% |
700 g
/ 0.00 €
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
406.25 L |
|
Strike |
76 °C |
68 °C |
60 min |
466 L |
|
Sparge |
85 °C |
76 °C |
60 min |
Starting Mash Thickness:
2.5 L/kg
Starting Grain Temp:
18 °C |
Target Water Profile
Gentbrugge
"Boulet" Belgian Blond Ale beer recipe by Farrell Styers. All Grain, ABV 6.36%, IBU 16.68, SRM 5.09, Fermentables: (Belgian Pilsner Malt, Cara 20 MD (Caravienne) , Wheat, Cane Sugar) Hops: (Magnum, Saphir) Other: (Lemon peel, Lactic acid)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-10-22 14:27 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
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 € |
Cost % |
Fermentables |
€ |
|
Steeping Grains (Extract Only) |
€ |
|
Hops |
€ |
|
Yeast |
€ |
|
Other |
€ |
|
Cost Per Barrel |
€ 0.00 |
|
Cost Per Pint |
€ 0.00 |
|
Total Cost |
€ 0.00 |
|
Other Brewers Who Brewed This Recipe:
Discussion about this recipe:
Back To Top