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#40 Belgian Blond

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Batch size

  • 13.3 liter(s)
    Expected quantity of finished beer
  • 75 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 15.8 liter(s)
    Boil size
  • 0 %
    Boil loss
  • 13.1
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 10.5 liter(s)
    Mash size
  • 14 liter(s)
    Total mash volume

Steps

Temp Time
52 C 5 min
64 C 35 min
72 C 20 min

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Fermentables

15.4 BLG
6.5% ABV
5.5 SRM
Type Name Amount Yield EBC
Grain Pilsner (2 Row) Bel 3 kg 81.1% 79 % 4
Grain Strzegom Monachijski typ II 0.15 kg 4.1% 79 % 22
Grain Abbey Castle 0.15 kg 4.1% 80 % 45
Grain Pszeniczny 0.15 kg 4.1% 85 % 3
Grain Cara-Pils/Dextrine 0.05 kg 1.4% 72 % 4
Sugar Cukier (kandyzowany) 0,2kg 15.8blg 0.2 kg 5.4% 80 % 1
Sum 3.7 kg

Hops

23 IBU

Bitterness ratio 0.37 Balanced

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 13 g 60 min 5.1 %
Boil East Kent Goldings 20 g 25 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M47 Belgian Abbey Ale Dry 10 g Mangrove Jack's

Extras

Type Name Amount Use for Time
Water Agent Woda oaza 20000 g Boil 1 min
Water Agent Chlorek wapnia 0.5 g Boil 10 min
Water Agent Sól kuchenna 0.2 g Boil 10 min

Notes

  • Fermentacja 18 stopni - zadanie drozdzy
    18,5 1 dzień
    19,5 2 dzień
    20,5 3 dzień
    21,5 4 dzień
    22,5 5 dzień

    Do gotowania 100g cukru
    po 3 dniach +100gram cukru rozp w 0.25 litra wody
    Mar 25, 2019, 1:56 PM

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