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Duvel inspired Dry Hopped Blonde

Method: BIAB
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 12.5 liters (fermentor volume)
Pre Boil Size: 18.35 liters
Post Boil Size: 12.5 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 85% (brew house)
Source: HEZ
Calories: 159 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)

Created: Wednesday May 30th 2018

Original Gravity:

1.053

Final Gravity:

1.004

ABV (standard):

6.6%

IBU (tinseth):

20.1

SRM (morey):

2.7

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	German - Pilsner2 kg Pilsner	38	1.6	83.3%
0.10 kg	Briess - Carapils Malt0.1 kg Carapils Malt	34.5	1.5	4.2%
0.30 kg	Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose	42	0.5	12.5%
2.40 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	East Kent Goldings10 g East Kent Goldings Hops	Pellet	5.8	Boil	25 min	9.25	19.2%
12 g	Nelson Sauvin12 g Nelson Sauvin Hops	Pellet	11.3	Whirlpool at 80 °C	30 min	10.85	23.1%
30 g	Motueka30 g Motueka Hops	Pellet	4.3	Dry Hop	5 days		57.7%
52 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10 g	East Kent Goldings (Pellet) 10 g East Kent Goldings (Pellet) Hops	9.25	19.2%
12 g	Nelson Sauvin (Pellet) 12 g Nelson Sauvin (Pellet) Hops	10.85	23.1%
30 g	Motueka (Pellet) 30 g Motueka (Pellet) Hops		57.7%
52 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11 L	Protein Rest: stabilize head/foam	Infusion	55 °C	55 °C	10 min
	Saccharification/Beta-amylase; extract main fermentable sugars	Infusion	64 °C	64 °C	60 min
	Glyco-protein/Alpha-amylase: stabilize head/foam	Infusion	72 °C	72 °C	10 min
	Mash out	Infusion	78 °C	78 °C	10 min
8.5 L	Sparge	Sparge	78 °C	78 °C	20 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	Yeast Nurtient	Other	Boil	10 min.
0.50 tsp	Deltafloc	Fining	Boil	15 min.
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	90 min.
1 g	Gypsum	Water Agt	Mash	90 min.
1 ml	Lactic acid	Water Agt	Mash	90 min.
0.70 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	20 min.
0.70 g	Gypsum	Water Agt	Sparge	20 min.
0.70 ml	Lactic acid	Water Agt	Sparge	20 min.

Yeast

White Labs - Belgian Golden Ale Yeast WLP570

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Low
Optimum Temp:	20 - 24 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 57 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 3.1g/33cl Temp: 20 °C CO₂ Level: 3.2 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
58	23	16	72	57	41.5
WATER SCHEDULE --------------- INITIAL DATA: Grain bill: 2.1kg Batch: 10L Grain absorption: 0.8L/kg Boil-off rate: 3.9l/hour Trub: 2L Kettle size: 25L CALCULATED ( http://www.biabcalculator.com/ ): - TOTAL WATER NEEDED 19.50L - STRIKE WATER TEMP 55ºC - TOTAL MASH VOLUME 20.87L - PREBOIL WORT 17.85L - POSTBOIL WORT 12.0L WATER ADJUSTMENTS ----------------- Starting water profile: Ca+2 14.35 mg/L Mg+2 22.50 mg/L Na+ 15.65 mg/L Cl- 30.25 mg/L SO4-2 8.10 mg/L HCO3- 41.5 mg/L 11.0L Mash Vol. 8.5L Sparge Vol. Mash: 1.0g Gypsum/Calcium Sulphate/CaSO4 1.0g Calcium Chloride CaCl2 10 droplets Lactic Acid 88% Sparge: 0.7g Gypsum/Calcium Sulphate/CaSO4 0.7g Calcium Chloride CaCl2 7 droplets Lactic Acid 88% Ca: 58 <- Palmer's recommended range 50-150 Mg: 23 <- Palmer's recommended range 10-30 Na: 16 <- Palmer's recommended range 0-150 Cl: 72 <- Palmer's recommended range 0-250 SO4: 57 <- Palmer's recommended range 50-350 Cl to SO4 Ratio: 1.28 <- 0.77 to 1.3 balanced Estimated pH (room temp): 5.4 <- Palmer's recommended range 5.4-5.6
Mash Chemistry and Brewing Water Calculator

Notes

BOIL
-------
Add Dextrose/Sugar at 5'
FERMENTATION
----------------------
Pitch WLP570 Belgian Strong Ale yeast at 18ºC
Raise to 21ºC in 2 days (1.5ºC / day)
Dry hop 3g/L Motueka at high krausen
Raise to 26ºC in 3 days (1.6ºC / day)
Keep at 26ºC until FG is reached ( same FG 3 days in a row)
-> min.+2 days = min. 5 days of dry hop
Rack to Secondary
Lower 1.5ºC/12h until 3ºC in 7 days
Keep it at 3ºC for another 7 days (2 weeks in secondary)
Let it raise to roomtemp during one day
Bottle at 22ºC
Bottle condition at 24ºC for 2 weeks
Store them on a fresh place for AT LEAST 6 weeks

Last Updated and Sharing

977

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Public: Yup, Shared
Last Updated: 2020-02-23 07:52 UTC
Snapshot Created: 2018-05-30 07:00 UTC
Link To Parent Recipe

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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