Beginning 
All Grain Recipe
Submitted By: Petedadink (Shared)
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| Brewer: Peter | |
| Batch Size: 6.00 gal | Style: Belgian Blond Ale (18A) |
| Boil Size: 8.63 gal | Style Guide: BJCP 2008 |
| Color: 3.9 SRM | Equipment: Peters 6 gal |
| Bitterness: 35.9 IBUs | Boil Time: 90 min |
| Est OG: 1.049 (12.2° P) | Mash Profile: Decoction Mash, Single |
| Est FG: 1.007 SG (1.8° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 1 lbs |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
2 |
| 20.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 8.00 oz |
Turbinado [Boil] (10.0 SRM) |
Sugar |
4 |
| 0.80 oz |
Perle [8.0%] - Boil 60 min |
Hops |
5 |
| 1.00 oz |
Hallertauer Hersbrucker [4.0%] - Boil 30 min |
Hops |
6 |
| 1.38 oz |
Styrian Goldings [5.4%] - Boil 5 min |
Hops |
7 |
| 1.1 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
8 |
| 1.00 oz |
Styrian Goldings [5.4%] - Dry Hop 5 days |
Hops |
9 |
Notes
Water store only .
Start fermentation @66 .
Raise temp 2 deg per day till 74 . Hold till complete. Cool 1 deg per day till 66
Rack to keg . Dry hop in keg . Store warm until desired hop character. Transfer when completed to purged keg . Best if bottle conditioningThis Recipe Has Not Been Rated
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