Belgian Blond

All Grain Recipe

Submitted By: timlael (Shared)
Members can download and share recipes

Brewer: Tim M. Lael
Batch Size: 5.50 galStyle: Belgian Blond Ale (18A)
Boil Size: 7.75 galStyle Guide: BJCP 2008
Color: 6.0 SRMEquipment: My All Grain
Bitterness: 21.1 IBUsBoil Time: 90 min
Est OG: 1.067 (16.3° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 7.1%Taste Rating: 0.0

Ingredients
Amount Name Type #
5.50 ml Phosphoric Acid 50% (Mash 0 min) Misc 1
2.30 g Calcium Chloride (Mash 0 min) Misc 2
1.70 g Gypsum (Calcium Sulfate) (Mash 0 min) Misc 3
1.60 g Calcium Chloride (Mash 60 min) Misc 4
1.20 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
1.00 ml Phosphoric Acid 50% (Mash 60 min) Misc 6
10 lbs 8.00 oz Pilsen (Dingemans) (1.6 SRM) Grain 7
1 lbs 8.00 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 8
1 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 9
1.25 oz Tettnang [3.5%] - Boil 60 min Hops 10
1.00 oz Styrian Goldings [4.0%] - Boil 20 min Hops 11
0.25 tsp Irish Moss (Boil 10 min) Misc 12
1 pkgs Belgian Golden Ale (White Labs #WLP570) Yeast 13

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine