Belgian Blonde/ginger beer partigyle
All Grain Recipe
Submitted By: BrewGyver (Shared)
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Batch Size: 16.64 gal | Style: Belgian Golden Strong Ale (25C) |
Boil Size: 18.64 gal | Style Guide: BJCP 2015 |
Color: 3.5 SRM | Equipment: My Equipment-60L |
Bitterness: 26.6 IBUs | Boil Time: 60 min |
Est OG: 1.063 (15.4° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
ABV: 6.6% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
28 lbs 10.56 oz |
EuroPils (Cargill) (1.8 SRM) |
Grain |
1 |
3 lbs 4.91 oz |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
2 |
2 lbs 3.27 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
3 |
1.23 oz |
Hallertau Magnum [14.0%] - Boil 60 min |
Hops |
4 |
1.06 oz |
Perle [8.0%] - Boil 30 min |
Hops |
5 |
1.06 oz |
Perle [8.0%] - Boil 15 min |
Hops |
6 |
Notes
Gravities may be all over the place so will have to adjust hops after the mash. But targetting 25ish ibus with magnum and Perle (or Aarons bohemia)
Add a .5 or so kg of crystal on the ginger beer.
1.035 pbg
Sg 1.075
Added another kg of pilsner malt and 250g crystal 40
317g gingerThis Recipe Has Not Been Rated