Lefty Blond#06 
All Grain Recipe
Submitted By: Kiteboy (Shared)
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| Brewer: Jaco | |
| Batch Size: 6.08 gal | Style: Belgian Blond Ale (18A) |
| Boil Size: 8.29 gal | Style Guide: BJCP 2008 |
| Color: 4.6 SRM | Equipment: Jaco's equipment |
| Bitterness: 21.2 IBUs | Boil Time: 90 min |
| Est OG: 1.056 (13.9° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.007 SG (1.8° P) | Fermentation: Ale, Single Stage |
| ABV: 6.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.22 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
1 |
| 8 lbs 13.10 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
2 |
| 2 lbs 3.27 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
3 |
| 8.01 oz |
Aromatic Malt (26.0 SRM) |
Grain |
4 |
| 8.01 oz |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
5 |
| 8.82 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
6 |
| 1.59 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 60 min |
Hops |
7 |
| 1.22 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
| 2.0 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
9 |
Notes
Wyeast 1098 yeast starter looked a bit inactive, no krausen during making starter, pitched it anyway and sprinkled one packed of Safale -04 on top.
Vigoures fermentation next morning, struggling to keep temps down in 18-20 celsius range.This Recipe Has Not Been Rated
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