Belgian Blond Ale
BJCP 2008 – 18A
Batch #:
2013-11
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
June 9, 2013
Tap Date:
July 20, 2013
Statistics
OG:
1.070 17.1° P
FG:
1.010 2.6° P
Real Extract:
5.2° P
Attenuation:
84.8% Apparent – 69.6% Real
Color:
4.5SRM
IBU:
30.8
BU/GU:
0.44
ABV:
7.5%
ABW:
6.2%
Calories:
227 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 18.00 pounds | Belgian Plisen Malt | 74.2% |
| 4.00 pounds | American Wheat Malt | 16.5% |
| 0.50 pounds | Belgian Aromatic Malt | 2.1% |
| 1.75 pounds | Dextrose (Corn Sugar) | 7.2% |
| 24.25 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.25 ounces | Magnum | 60 minutes | Boil | Pellets | 11.6% | |
| 0.30 ounces | Delta | 15 minutes | Aroma | Leaf | 6.5% | |
| 0.30 ounces | Delta | 1 minutes | Aroma | Leaf | 6.5% | |
| 1.85 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 0.33 oz | Sweet Orange Peel | Spice | Boil | 5 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Belgian Ardennes | Wyeast | 3522 | Liquid |
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.55 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Top Up Water:
0.00 gallons
Trub Chiller Loss:
1.00 gallons
Mash Profile Single Infusion Mash, Extra Light Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 90 minutes | 147° F |
Fermentation and Aging
Primary:
14 days @ 67° F
Secondary:
10 days @ 65° F
Tertiary:
7 days @ ° F
Age:
30 days @ 65° F
Procedure
Added 4g (by weight) of liquid calcium chloride to the mash to get it to ~40 ppm.
Mash PH: 5.8. Added 3/4 tbsp lactic acid to mash to adjust to 5.4.
Pre-boil PH: 5.2.
Pitching PH: 5.2.
