Belgian Blonde

Submitted By: bris (Shared)
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Batch Size: 5.02 gal	Style: Belgian Blond Ale (25A)
Boil Size: 6.42 gal	Style Guide: BJCP 2015
Color: 6.7 SRM	Equipment: Netthandel 19l
Bitterness: 25.3 IBUs	Boil Time: 90 min
Est OG: 1.064 (15.6° P)	Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.009 SG (2.2° P)	Fermentation: Ale, Single Stage
ABV: 7.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5.00 gal	Hå Kommune	Water	1
13 lbs 3.64 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	2
7.05 oz	Wheat, Flaked (1.6 SRM)	Grain	3
14.11 oz	Munich II (Weyermann) (8.5 SRM)	Grain	4
3.53 oz	Caramunich II (Weyermann) (63.0 SRM)	Grain	5
1.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	6
2.00 g	Calcium Chloride (Mash 60 min)	Misc	7
2.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	8
1.50 g	Baking Soda (Mash 60 min)	Misc	9
1.00 g	Chalk (Mash 60 min)	Misc	10
5.00 ml	Lactic Acid (Mash 60 min)	Misc	11
0.40 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	12
0.80 g	Calcium Chloride (Sparge 60 min)	Misc	13
0.80 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	14
0.60 g	Baking Soda (Sparge 60 min)	Misc	15
0.40 g	Chalk (Sparge 60 min)	Misc	16
1 lbs 1.64 oz	Corn Sugar (Dextrose) [Boil] (0.0 SRM)	Sugar	17
1.41 oz	Hallertauer Mittelfrueh [4.0%] - Boil 60 min	Hops	18
0.71 oz	Hallertauer Mittelfrueh [4.0%] - Boil 20 min	Hops	19
0.71 oz	Hallertauer Mittelfrueh [4.0%] - Boil 1 min	Hops	20
1.0 pkgs	Abbey Ale (White Labs #WLP530)	Yeast	21

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