Norwegian Blond

Brewer: Jake & Randy
Batch Size: 15.50 gal	Style: Belgian Blond Ale (25A)
Boil Size: 19.10 gal	Style Guide: BJCP 2015
Color: 5.5 SRM	Equipment: Randman's Spike 20 Herms
Bitterness: 28.2 IBUs	Boil Time: 75 min
Est OG: 1.060 (14.8° P)	Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.012 SG (3.0° P)	Fermentation: Ale, Two Stage
ABV: 6.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
23.13 gal	RO	Water	1
5.80 g	Calcium Chloride (Mash 60 min)	Misc	2
4.90 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
4.70 ml	Lactic Acid (Mash 60 min)	Misc	4
2.70 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
1.30 g	Campden Tablets (Mash 60 min)	Misc	6
1.00 g	Ascorbic Acid (Mash 0 min)	Misc	7
0.80 g	Salt (Mash 60 min)	Misc	8
0.30 g	brewtan-B (btb) (Mash 0 min)	Misc	9
32 lbs	Pale Ale, Finest Maris Otter (Simpsons) (2.5 SRM)	Grain	10
0.72 oz	Black (Patent) Malt (500.0 SRM)	Grain	11
9.70 g	Calcium Chloride (Sparge 60 min)	Misc	12
8.20 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	13
7.80 ml	Lactic Acid (Sparge 60 min)	Misc	14
4.50 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	15
1.33 g	Salt (Sparge 60 min)	Misc	16
0.50 oz	Summit [17.0%] - Boil 60 min	Hops	17
1.00 oz	Cryo Amarillo [16.0%] - Boil 5 min	Hops	18
1.00 oz	Cryo - Loral [19.5%] - Boil 0 min	Hops	19
1.0 pkgs	Voss Kveik (Omega #OYL-062)	Yeast	20
7.00 ml	Clarity Ferm (White Labs) (Primary 7 days)	Misc	21

HERMS Sparge 18 gallon treatment 7.8 mL Lactic Sparge 9.7g CaCl2 0.13g NaHCO3 4.5g MgSO4 8.2g CASO4

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