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Belgian Blond Ale

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 17.2 liter(s)
    Boil size
  • 2.5 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 2.5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 83 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 10 liter(s)
    Mash size
  • 12.8 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
78 C 1 min

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Fermentables

15.7 BLG
6.6% ABV
4.6 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.6 kg 82.5% 81 % 4
Grain Słód pszeniczny Bestmalz 0.125 kg 4% 82 % 5
Grain Biscuit Malt 0.125 kg 4% 79 % 45
Sugar Candi Sugar, Clear 0.3 kg 9.5% 78.3 % 2
Sum 3.15 kg

Hops

20 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 15 g 60 min 4 %
Boil Hallertau Tradition 13 g 60 min 4.3 %
Boil Hallertau Tradition 5 g 5 min 4.3 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Abbey II Ale Slant 100 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Water Agent Pożywka 1 g Boil 10 min
Fining Mech irlandzki 3 g Boil 10 min

Notes

  • Woda zbalansowana, temperatury fermentacji podniesione z 18 do 20 stopni w ciągu tygodnia
    Mar 15, 2021, 9:26 PM

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