Belgian Blond Ale
BJCP 2008 – 18A
Batch #:
2007-30
Brew Date:
October 7, 2007
Tap Date:
December 18, 2007
Cost:
24.00
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent – 64.5% Real
Color:
5.9SRM
IBU:
22.3
BU/GU:
0.45
ABV:
6.0%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 10.00 pounds | Belgian Plisen Malt | 87.9% |
| 1.00 pounds | Belgian Munich Malt | 8.8% |
| 0.25 pounds | Crystal Malt 40L | 2.2% |
| 0.13 pounds | Belgian Aromatic Malt | 1.1% |
| 11.38 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.50 ounces | Styrian Golding | 60 minutes | Boil | Pellets | 3.5% | |
| 0.50 ounces | Saaz | 30 minutes | Boil | Pellets | 2.5% | |
| 0.50 ounces | Saaz | 1 minutes | Boil | Pellets | 2.5% | |
| 2.50 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1/8 tsp. | Super Irish Moss | Other | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Trappist Ale | White Labs | WLP500 | Liquid |
Mash Profile Infusion
Ideal Sparge Temp:
170°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | 60 minutes | 155° F | |
| 2 | Sparge | 40 minutes | 170° F |
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
14 days @ 68° F
Age:
49 days @ 55° F
Procedure
- Single infusion mash for 60 minutes at 155°.
- Batch sparge with 4.25 gallons of 170° water.
- 90 minute boil.
- Add hops according to schedule.
- Cool wort to 70 degrees and pitch yeast.
