Doughy Blonde Base

All Grain Recipe

Submitted By: fredfoodphilly (Shared)
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Brewer: Fred Schultz
Batch Size: 12.00 galStyle: Belgian Blond Ale (18A)
Boil Size: 12.85 galStyle Guide: BJCP 2008
Color: 12.3 SRMEquipment: PHO West
Bitterness: 24.3 IBUsBoil Time: 60 min
Est OG: 1.057 (13.9° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs 10.00 oz Maris Otter Malt (Muntons) (3.0 SRM) Grain 1
10 lbs Stout Malt (1.8 SRM) Grain 2
2 lbs Oats, Malted (1.0 SRM) Grain 3
10.00 oz Rye Malt (4.7 SRM) Grain 4
7.52 oz Pale Chocolate Malt (Thomas Fawcett) (240.0 SRM) Grain 5
6.00 oz Coffee Malt (245.0 SRM) Grain 6
1.00 oz Magnum [12.8%] - Boil 60 min Hops 7
1.00 oz Cascade [5.5%] - Boil 20 min Hops 8
4.00 oz Orange Peel, Sweet (Boil 15 min) Misc 9
2.00 tbsp Coriander Seed (Boil 15 min) Misc 10
1.0 pkgs Rustic (Imperial #B56) Yeast 11
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12

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