Putain de Belge!

221 calories 20 carbs
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 53 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 85% (brew house)
Source: KB
Calories: 221 calories (Per 355mL)
Carbs: 20 g (Per 355mL)
Created Friday February 16th 2018
1.067
1.013
7.08%
26.88
5.7
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
10 kg Canadian - Pale 2-Row10 kg Pale 2-Row 36 1.75 80.5%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 8%
125 g German - CaraFoam125 g CaraFoam 37 1.8 1%
300 g Belgian - Biscuit300 g Biscuit 35 23 2.4%
350 g American - Caramel / Crystal 40L350 g Caramel / Crystal 40L 34 40 2.8%
650 g Cane Sugar650 g Cane Sugar - (late addition) 46 0 5.2%
12.43 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
75 g Fuggles75 g Fuggles Hops Pellet 4.5 Boil 60 min 16.85 27.3%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 60 min 4.37 9.1%
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 10 min 4.07 18.2%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 10 min 1.58 9.1%
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Dry Hop 2 days 18.2%
50 g Saaz50 g Saaz Hops Pellet 3.5 Dry Hop 2 days 18.2%
 
Mash Guidelines
Amount Description Type Temp Time
20 L Decoction 50 °C 15 min
35 L Decoction 67 °C 45 min
10 L Sparge 75 °C 20 min
Starting Mash Thickness: 1.7 L/kg
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mtl Charlemagne + 2g gypse, 1.4 cacl 0.5g nacl /19l x4
Mash Chemistry and Brewing Water Calculator
Author: KB, Method: All Grain, Style: Belgian Blond Ale, ABV 7.08%, IBU 26.88, SRM 5.7, Fermentables: (Pale 2-Row, Flaked Wheat, CaraFoam, Biscuit, Caramel / Crystal 40L, Cane Sugar) Hops: (Fuggles, Saaz)
View Count: 162
Brew Count: 0
Last Updated: 2018-03-05 19:32 UTC

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