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Belgian Toe Head 
All Grain Recipe
Submitted By: brewfool (Shared)Members can download and share recipes
| Brewer: Michael Kenny | |
| Batch Size: 5.50 gal | Style: Belgian Blond Ale (18A) |
| Boil Size: 8.50 gal | Style Guide: BJCP 2008 |
| Color: 5.5 SRM | Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain |
| Bitterness: 28.6 IBUs | Boil Time: 75 min |
| Est OG: 1.074 (17.9° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.003 SG (0.7° P) | Fermentation: Ale, Two Stage |
| ABV: 9.4% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 10 lbs | Pale Malt (2 Row) US (2.0 SRM) | Grain | 1 |
| 2 lbs | White Wheat Malt (2.4 SRM) | Grain | 2 |
| 8.00 oz | Toasted oats (3.0 SRM) | Grain | 3 |
| 2 lbs | Brown Sugar, Light (8.0 SRM) | Sugar | 4 |
| 1.00 oz | Centennial [9.4%] - Boil 60 min | Hops | 5 |
| 1.00 tsp | Irish Moss (Boil 10 min) | Misc | 6 |
| 1.00 oz | Hallertauer [4.8%] - Boil 2 min | Hops | 7 |
| 1.0 pkgs | Belgian Ale (White Labs #WLP550) | Yeast | 8 |