Sabimkbrewer
Active Member
Hello, I found this recipe on Brewer's friend "Belgian Blonde ale 5" see below, I am ready to start brewing, just need to pick up the ingredients. Please let me know what you think, looks good to brew, I need to add or take. The name on Brewer's friend is "Belgian Blonde ale 5"
Also, how long for fermentation will you consider (I'm bottling)
Fermentable
Amount Fermentable PPG °L Bill %
3 lb. American - Pale 2-Row 37 1.8 27.3%
6 lb. Liquid Malt Extract - Light 35 4 54.5%
2 lb. German - Pale Ale 39 2.3 18.2%
11 lb. Total
Hops
Amount Variety Type AA Use Time IBU
1 Oz Amarillo Pellet 8.6 Boil 30 min 14.12
1 Oz Lublin Pellet 4.5 Boil 30 min 7.39
Hops Summary
Amount Variety Type AA
1 Oz Amarillo Pellet 8.6
1 Oz Lublin Pellet 4.5
Yeast
Wyeast - Belgian Ardennes 3522
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P)
157 B cells required
Yeast Pitch Rate and Starter Calculator
Setup
Double check that all ingredients are on hand.
Make sure ice is on hand for ice bath, or fill up freezer trays.
Ensure all equipment is on hand (hydrometer, sanitizer, fuel, fermenter, kettle, air lock, hops bags, hoses, funnel, towel, etc.).
This recipe calls for 6.69 gal (26.8 qtr.) of water given the recipe and your equipment profile.
Clean workspace and setup equipment.
Begin heating strike water in main cook pot. (175F / 79C is general target temp)
Add brewing salts as recipe calls for or to style.
Weigh out and mill grains if not already milled.
Prepare hops additions.
Take yeast out of fridge if using liquid ale yeast.
Mash
When strike water is ready, submerge grain bag and begin mash.
Place lid on kettle and ensure temperature is maintained.
Mash complete, remove grain bag from kettle.
Boil
Fill kettle to a pre-boil volume of 2.49 gal (10 qtr.).
Set kettle to high heat.
Add dry / liquid malt extract to kettle.
Prepare for boil, watch for boil over.
Start boil timer, set for 60 minutes.
Add 1 Oz of Amarillo at 30 min.
Add 1 Oz of Lublin at 30 min.
Prepare ice bath at 10 min.
Begin sanitizing lid of kettle at 10 min.
Boil complete. Flame out.
Finish
Cool wort down to ~70F / 21C.
Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.
When wort is cooled to ~70F / 21C, transfer wort into fermenter.
Top off fermenter with water to desired batch size.
Aerate wort by shaking, rocking, splashing, or with aeration stone.
Take gravity reading.
Pitch yeast.
Fit with airlock or blow off tube for high gravity or dark beers.
Move fermenter to temperature stable area protected from light.
Clean up equipment.
Also, how long for fermentation will you consider (I'm bottling)
Fermentable
Amount Fermentable PPG °L Bill %
3 lb. American - Pale 2-Row 37 1.8 27.3%
6 lb. Liquid Malt Extract - Light 35 4 54.5%
2 lb. German - Pale Ale 39 2.3 18.2%
11 lb. Total
Hops
Amount Variety Type AA Use Time IBU
1 Oz Amarillo Pellet 8.6 Boil 30 min 14.12
1 Oz Lublin Pellet 4.5 Boil 30 min 7.39
Hops Summary
Amount Variety Type AA
1 Oz Amarillo Pellet 8.6
1 Oz Lublin Pellet 4.5
Yeast
Wyeast - Belgian Ardennes 3522
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P)
157 B cells required
Yeast Pitch Rate and Starter Calculator
Setup
Double check that all ingredients are on hand.
Make sure ice is on hand for ice bath, or fill up freezer trays.
Ensure all equipment is on hand (hydrometer, sanitizer, fuel, fermenter, kettle, air lock, hops bags, hoses, funnel, towel, etc.).
This recipe calls for 6.69 gal (26.8 qtr.) of water given the recipe and your equipment profile.
Clean workspace and setup equipment.
Begin heating strike water in main cook pot. (175F / 79C is general target temp)
Add brewing salts as recipe calls for or to style.
Weigh out and mill grains if not already milled.
Prepare hops additions.
Take yeast out of fridge if using liquid ale yeast.
Mash
When strike water is ready, submerge grain bag and begin mash.
Place lid on kettle and ensure temperature is maintained.
Mash complete, remove grain bag from kettle.
Boil
Fill kettle to a pre-boil volume of 2.49 gal (10 qtr.).
Set kettle to high heat.
Add dry / liquid malt extract to kettle.
Prepare for boil, watch for boil over.
Start boil timer, set for 60 minutes.
Add 1 Oz of Amarillo at 30 min.
Add 1 Oz of Lublin at 30 min.
Prepare ice bath at 10 min.
Begin sanitizing lid of kettle at 10 min.
Boil complete. Flame out.
Finish
Cool wort down to ~70F / 21C.
Sanitize primary fermenter, cork, air lock, aeration stone/hose, funnel, wine thief.
When wort is cooled to ~70F / 21C, transfer wort into fermenter.
Top off fermenter with water to desired batch size.
Aerate wort by shaking, rocking, splashing, or with aeration stone.
Take gravity reading.
Pitch yeast.
Fit with airlock or blow off tube for high gravity or dark beers.
Move fermenter to temperature stable area protected from light.
Clean up equipment.
