Sporty Blonde r03.17.13 22:42

All Grain Recipe

Submitted By: stalevel (Shared)
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Brewer: Dylan, WES, and Craig
Batch Size: 17.17 galStyle: Belgian Blond Ale (18A)
Boil Size: 21.66 galStyle Guide: BJCP 2008
Color: 6.4 SRMEquipment: Dunbarton (15g, Boil 90)
Bitterness: 25.6 IBUsBoil Time: 90 min
Est OG: 1.065 (16.0° P)Mash Profile: Dunbarton BIAB
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Three Stage
ABV: 6.7%Taste Rating: 0.0

Ingredients
Amount Name Type #
12.00 g Calcium Chloride (Mash 60 min) Misc 1
8.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
32 lbs 0.18 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 3
3 lbs 4.21 oz Munich Malt (9.0 SRM) Grain 4
1 lbs 4.18 oz Biscuit Malt (23.0 SRM) Grain 5
13.45 oz Melanoiden Malt (20.0 SRM) Grain 6
8.82 oz Acid Malt (3.0 SRM) Grain 7
12.35 oz DME Golden Light (Briess) (4.0 SRM) Dry Extract 8
2 lbs 1.63 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 9
3.95 oz Styrian Goldings [4.0%] - Boil 60 min Hops 10
2.96 oz Saaz [3.4%] - Boil 30 min Hops 11
2.00 Whirlfloc Tablet (Boil 15 min) Misc 12
560.00 g DME for Culturing (Boil 0 min) Misc 13
7.00 g Wyeast Nutrient (Boil 0 min) Misc 14
6.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 15
1.00 Dunbarton Fixed Costs (Secondary 0 min) Misc 16

Notes

http://www.homebrewtalk.com/f71/revvys-belgian-blonde-leffe-clone-202852/ Plan to add 20L to kettle after mash to get to Pre Boil volume. FERMENTATION Yeast Starter - stirplate per YeastCalc.com (65L of 1.063 - need 752 B cells) Starter #1 2/13 11:00 - 160g DME +Wyeast Nut., +2drop Fermcap-s, 1.6L 2/13 11:15 - Crash cooled in Ice Bath 2/13 12:00 - Wyeast 1214 Belgian Abbey 2x 12/12/12 exp. (108B viable per Yeastcalc.com). Amb. 65F 2/15 14:00 - Cooled in Fridge Total - 296 Billion Cells Starter #2 2/15 11:00 - 300g DME +Wyeast Nut., +2drop Fermcap-s, 3.0L 2/15 11:15 - Crash cooled in Ice Bath 2/15 12:00 - Wyeast 1214 Belgian Abbey 1x 12/12/12 mfg., 3xWLP530 11/28/12 mfg. (190B viable per Yeastcalc.com). Amb. 65F 2/16 14:00 - Cooled in Fridge Total - 538 Billion Cells Combine both starters for 834 B cells. +11% 1 min o2 at 1L/min per keg 2/17 20:00 - slow bubbling has begun 2/18 8:00 - Bubbling 1/sec or faster 2/19 23:00 - Activity slowing significantly 2/20 08:00 - Bubbles every 3 seconds or so. Raise to 69. Hydrometer sample 1.019 2/20 15:00 - Raise to 70 2/20 18:30 - Raise to 71 2/24 17:30 - No activity; heavy bubble gum smell 3/3 10:30 - Force diacetyl Heather: no, Dylan: no butter Hydro = 1.015 3/3 15:00 - Remove blowoff tubes, replace sanitized poppets Drop temp to 60F. Add 8psi 3/3 20:00 - Drop to 50F. Top up to 8psi 3/4 10:00 - Drop to 40F. Top up to 8psi 3/4 18:00 - Drop to 32F. Top up to 8psi 3/5 09:30 - Top up to 5psi 3/17 16:00 - Blow off yeast using picnic tap. Xfer to 4 cornies (3x5g, 1x 1.5g). Sample tastes good/clean to me. Plenty of Belgo in there. Some bubble gum. Fairly sweet/full. 3/18 18:30 - Return kegs to 32F. Add 30psi. 15Kg volume or so per keg x 4 kegs Mash in 10:20am - 158F As low as 154F up to 160F Add some less than 20L top up water. Boil - 12:27 60 min goldings - 12:57 30 min saaz - 13:27 15 min coil, whirlflock, sugar - 13:42 Flame out - 13:57 Cooling 13:57 150F - 14:01 130F - 14:03 120F - 14:04 110F - 14:06 90F - 14:10 74F - 14:16 Stir whirlpool with spoon - 14:30 begin xfer to fermenters - 15:21

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