Belgian Blond Ale
BJCP 2008 – 18A
Batch #:
2009-22
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
August 22, 2009
Tap Date:
November 14, 2009
Cost:
0.00
Statistics
OG:
1.080 19.3° P
FG:
1.010 2.6° P
Real Extract:
5.6° P
Attenuation:
86.5% Apparent – 71% Real
Color:
4.2SRM
IBU:
26.2
BU/GU:
0.33
ABV:
8.5%
ABW:
7.3%
Calories:
259 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 4.00 pounds | Belgian Plisen Malt | 30.8% |
| 4.00 pounds | American Wheat Malt | 30.8% |
| 4.00 pounds | American Pale Malt (2-Row) | 30.8% |
| 1.00 pounds | Sucrose (Table Sugar) | 7.7% |
| 13.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.25 ounces | Magnum | 60 minutes | Boil | Pellets | 13.5% | |
| 1.00 ounces | Kent Golding | 30 minutes | Boil | Pellets | 5.5% | |
| 0.50 ounces | Kent Golding | 1 minutes | Boil | Pellets | 5.5% | |
| 1.75 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Bastogne Belgian Ale | White Labs | WLP510 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 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
Trub Chiller Loss:
1.00 gallons
Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Bastogne Belgian Ale
Notes:
High gravity Trappist ale yeast. Creates a dry beer with a slightly acidic finish. Cleaner finish and slightly less spicy than WLP500 or WLP530.
Fermentation and Aging
Primary:
22 days @ 76° F
Age:
60 days @ 68° F
Procedure
- Single infusion mash at 151-152° for at least 60 minutes.
- Add hops according to schedule.
- Add sugar in the last 15 minutes along with Irish Moss. As an option, add the sugar in secondary instead of the boil - mix with some water and boil to make a syrup.
- Cool to fermentation temperature.
- Ferment for in primary at 70° for seven days. Secondary ferment for at least seven days. Age for at least 60 days.
