2-Way Belgian Blond 
All Grain Recipe
Submitted By: sweetcell (Shared)
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| Brewer: Sweetcell | |
| Batch Size: 11.00 gal | Style: Belgian Blond Ale (18A) |
| Boil Size: 14.96 gal | Style Guide: BJCP 2008 |
| Color: 5.3 SRM | Equipment: my single tier |
| Bitterness: 27.3 IBUs | Boil Time: 90 min |
| Est OG: 1.062 (15.2° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Two Stage |
| ABV: 6.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 17 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
1 |
| 2 lbs |
Munich I (Weyermann) (9.0 SRM) |
Grain |
2 |
| 1 lbs 8.00 oz |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
3 |
| 12.80 oz |
Honey Malt (Gambrinus) (25.0 SRM) |
Grain |
4 |
| 8.00 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
5 |
| 2.50 oz |
Opal [6.3%] - Boil 60 min |
Hops |
6 |
| 1 lbs |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
7 |
Notes
brewed on 8/25/2013.
preboil 1.054.
added the outer peels of 3 oranges just before flamout, along with about 20 Summit cones.
OG 1.064. lots of probs - stuck mash, stuck sparge,couldn't use counterflow b/c the pump was blocked by a cone so had to use my old IC. Ugh.
split into 2 carboys, pitched WY Biere de Garde (Fantome) in one, and 3724/3711 mix in the other. fermented in the basement at 70*F for first few days, then ramped up to upper 70's.
bottled Fantome half on Sept 17 (3.5 weeeks old). FG was 1.005 (1.004?). Primed to 2.6 vols.
bottled saison half on Sept 18. FG was 1.004 (1.003?). I pulled some beer prior to adding priming sugar, so likely 2.7 vols since sugar measured for 2.6 went into a smaller volume.
I filled a 1.5 Liter bottle with a mix of both beers and added brett. saving for the twin's first birthday.
i also pulled four 750ml bottles of the saison carboy, filled with 1/3 unprimed beer, 2/3 primed, and pitched a little brett.This Recipe Has Not Been Rated
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