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Belgian Perle Blonde

202 calories 16 carbs
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 18.8 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Source: byo.com/article/belgian-blond-style-profile/
Calories: 202 calories (Per 355mL)
Carbs: 16 g (Per 355mL)
Created Monday April 23rd 2018
1.062
1.009
6.86%
25.46
4.42
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4 kg German - Pale Ale4 kg Pale Ale 39 2.3 76.9%
0.5 kg Cane Sugar0.5 kg Cane Sugar - (late addition) 46 0 9.6%
0.5 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9.6%
0.2 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.8%
5.2 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
10 g Perle10 g Perle Hops Pellet 8.2 Boil 60 min 11.7 50%
10 g Perle10 g Perle Hops Pellet 8.2 First Wort   13.76 50%
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
13.5l mash
8.5l sparge
Add 4g CaSO4 and 5gCaCl2 (in correct ratio to mash and sparge, not all to mash)
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 9.98 39.9  
Strike water volume at mash thickness of 1.43764 qt/lb 3.72 14.9  
Remaining sparge water volume 6.26 25  
Grain absorption losses -2.59 -10.4  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.14 28.6  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses -0 -0  
Amount going into fermentor 4.97 19.9  
Total: 9.98 39.9
 
Notes

yeast starter not required

Mash in at 66, for 1 hour 15 minutes or until iodine test is negative. Take sample periodically from recirculating wort so no false positives from solid material. Negative means it takes time to turn black.
raise to 77 and hold for 3 min
sparge at 77 (add water around 82-84. It's OK for temp to be s,lightly over at the start and under at the end of sparge)

circulate chill down to low 30s THEN add the 4 x ice containers whilst draining

Add sugar towards end of FERMENTATION

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  • Last Updated: 2018-04-23 13:49 UTC