View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Large and In Charge Blonde

Method: Extract
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 3.8 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 81% (steeping grains only)
Calories: 246 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)

Created: Sunday November 3rd 2019

Original Gravity:

1.076

Final Gravity:

1.005

ABV (standard):

9.2%

IBU (tinseth):

28.3

SRM (morey):

4.2

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.50 lb	German - Pilsner7.5 lb Pilsner	38	1.6	81.1%
1.25 lb	Cane Sugar1.25 lb Cane Sugar	46	0	13.5%
0.25 lb	Belgian - Biscuit0.25 lb Biscuit	35	23	2.7%
0.25 lb	German - Carapils0.25 lb Carapils	35	1.3	2.7%
9.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Motueka0.5 oz Motueka Hops	Pellet	6.4	Boil	60 min	13.83	25%
0.75 oz	Motueka0.75 oz Motueka Hops	Pellet	6.4	Boil	15 min	10.3	37.5%
0.75 oz	Motueka0.75 oz Motueka Hops	Pellet	6.4	Boil	5 min	4.14	37.5%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Motueka (Pellet)		28.27	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 qt	90 minute mash, start around 152 then it will drift down some degrees	Fly Sparge	--	152 °F	90 min

Yeast

White Labs - German Ale/ Kölsch Yeast WLP029

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Medium
Optimum Temp:	65 - 69 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 98 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

November 3 2019

Half Campden tablet added to both mash and sparge water. pH adjusted before mash to 5.5, sparge water adjusted to 6.0 with Lactic acid. Mashed for 90 minutes at 151 F. Drifted down to 145 F during the 90 minutes (37 degrees F outside) with the mash tun wrapped in my warmest winter coat. Bring inside next time? Sparged over 30-40 minutes with 180 F water. First wort Brix 12.2 (check this). Added 1.25 lb white sugar, brix now 16.2. 5 gallons collected in total. Boiled pretty hard for 60 minutes. Final Brix 18.4 (1.076 SG). Chilled to 67 F and pitched a 1L starter of WLP029 - chilled and 500 mL decanted off. Erlenmeyer was shaken to resuspend the yeast then dumped in beer bucket. The bucket was closed and shaken for ~1 minute to aerate.

_______
Update Nov 4 2019

Bubbling away like crazy! Kept in the middle bedroom under a blanket to help mitigate temperature swings I hope.

_______
Nov 22 2019
bottled
FG 1.005(5) (measured on two instruments)
7.6 brix

Last Updated and Sharing

222

Views

Brews

Public: Yup, Shared
Last Updated: 2019-12-11 03:14 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!