HeddØL 1956 Blanc 1

186 calories 21 carbs
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Ole & Ttond
Calories: 186 calories (Per 355mL)
Carbs: 21 g (Per 355mL)
Created Sunday February 28th 2016
1.056
1.016
5.22%
19.1
3.57
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6 kg Pilsner (2 Row) Ger6 kg Pilsner (2 Row) Ger 37.3 2 56.1%
3.5 kg Wheat Malt, Bel3.5 kg Wheat Malt, Bel 37.3 2 32.7%
1.2 kg Flaked Wheat1.2 kg Flaked Wheat 34 2 11.2%
10.7 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
50 g Mount Hood50 g Mount Hood Hops Pellet 4.38 Boil 60 min 11.45 38.5%
50 g Mount Hood50 g Mount Hood Hops Pellet 4.38 Boil 15 min 5.68 38.5%
30 g Aramis30 g Aramis Hops Pellet 6.3 Boil 5 min 1.97 23.1%
 
Mash Guidelines
Amount Description Type Temp Time
54 L Varm opp tik 50 grader Infusion 50 °C 15 min
0 L Varm opp til 67 grader Temperature 67 °C 60 min
0 L Varm opp til 74 Temperature 74 °C 5 min
18 L Skyll med 18 l over ca 30 min Sparge 74 °C 30 min
Starting Mash Thickness: 4.8 L/kg
 
Other Ingredients
Amount Name Type Use Time
1.4 L Fryst Apelsinkonsentrat Flavor Secondary --
10 g Corianderfrø Spice Boil 5 min.
100 g Tørket Appelsinskall Flavor Boil 5 min.
5 tsp Irish Moss Fining Boil 15 min.
335 g Aprikospure Flavor Secondary --
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 518 B cells required
Yeast Pitch Rate and Starter Calculator
Author: Ole & Ttond, Method: All Grain, Style: Belgian Specialty Ale, ABV 5.22%, IBU 19.1, SRM 3.57, Fermentables: (Pilsner (2 Row) Ger, Wheat Malt, Bel, Flaked Wheat) Hops: (Mount Hood, Aramis) Other: (Fryst Apelsinkonsentrat, Corianderfrø, Tørket Appelsinskall, Irish Moss, Aprikospure )
View Count: 437
Brew Count: 1
Last Updated: 2016-04-03 08:23 UTC

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