Belgian Blond Ale
BJCP 2008 – 18A

Statistics

Fermentables

Amount Fermentable %
8.75 pounds Belgian Plisen Malt 59.1%
5.25 pounds Scottish Golden Promise 35.4%
0.31 pounds Belgian Aromatic Malt 2.1%
0.25 pounds Flaked Oats 1.7%
0.25 pounds Flaked Wheat 1.7%
14.81 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
0.50 ouncesMagnum60 minutesBoilPellets12.8%
0.75 ouncesSaaz10 minutesBoilLeaf3.5%
1.25 ounces Total Hop Weight

Non-Fermentables

Amount Non-Fermentable Type Use Time
0.25 tspSuper MossFiningBoil10 minutes
1.0 ozBitter Orange PeelSpiceBoil10 minutes
0.5 ozCoriander SeedSpiceBoil10 minutes

Yeasts

Name Lab/Manufacturer Product ID Form
Trappist AleWhite LabsWLP500Liquid

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

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 Single Infusion Mash, Light Bodied Beer, No Mash Out

Mash Steps

# Name Time Temp.
1Mash InInfusion75 minutes150° F

Fermentation and Aging

Primary:
7 days @ 64° F
Secondary:
2 days @ 71° F

Procedure

  • Single infusion mash at 149°F for 60 minutes.
  • Sparge with 170°F water.
  • 90 minute boil.
  • Add hops according to schedule.
  • Cool wort.
  • Pitch yeast at 64°F from starter.
  • Primary ferment one week, raising to a temperature 71°F by the end.
  • Transfer to secondary.
  • Lager for at least 3 weeks at 37°F.
  • Carbonate to 3.4 volumes.