RB Blond

All Grain Recipe

Submitted By: pnh2atl (Shared)
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Batch Size: 5.00 galStyle: Belgian Blond Ale (18A)
Boil Size: 8.23 galStyle Guide: BJCP 2008
Color: 4.7 SRMEquipment: RB 10g 90min
Bitterness: 20.9 IBUsBoil Time: 90 min
Est OG: 1.063 (15.4° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Belgian Triple (Experiment)
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs 4.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
8.00 oz Wheat, Torrified (1.7 SRM) Grain 2
2.00 oz Acid Malt (3.0 SRM) Grain 3
2.00 oz Aromatic Malt (26.0 SRM) Grain 4
2.00 oz Biscuit Malt (23.0 SRM) Grain 5
2.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6
1.00 oz Goldings, East Kent [5.0%] - Boil 90 min Hops 7
0.25 tsp Irish Moss (Boil 15 min) Misc 8
0.50 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 9
0.5 pkgs Forbidden Fruit (Wyeast Labs #3463) Yeast 10

Notes

Started fermentation very cool...at 58F. Let rise slowly to 75F, managed over the course of 10 days. Let continue to ferment for another 14 days on the yeast at room temp (about 75F). Transferred two corney under CO2 blanket. Conditioning at 62F for 10 days

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