HeddØL 1956 Blanc 1

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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

Original Gravity:

1.056

Final Gravity:

1.016

ABV (standard):

5.22%

IBU (tinseth):

19.1

SRM (morey):

3.57

Mash pH

n/a

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Brew Log History

Target 18°C
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Carbs: {{ stats.carbs | number:0 }}g / 12 oz

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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%

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Mount Hood100 g Mount Hood Hops	11.45	77%
30 g	Aramis30 g Aramis Hops	1.97	23.1%
130 g	Total

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

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2016-04-03 08:23 UTC

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