Bobs Belgian Blond Ale - Fall 2014

All Grain Recipe

Submitted By: rheingrjr (Shared)
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Batch Size: 5.00 galStyle: Belgian Blond Ale (18A)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 3.9 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 20.4 IBUsBoil Time: 60 min
Est OG: 1.057 (14.1° P)Mash Profile: Double Infusion, Medium Body
Est FG: 1.010 SG (2.4° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 8.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
1 lbs 8.00 oz Wheat, Flaked (1.6 SRM) Grain 2
1 lbs Vienna Malt (3.5 SRM) Grain 3
1.00 oz Cascade [5.5%] - Boil 30 min Hops 4
1.00 oz Cascade [5.5%] - Boil 10 min Hops 5
1.0 pkgs Belgian Ale (White Labs #WLP550) Yeast 6
1.00 oz Sterling [7.5%] - Dry Hop 8 days Hops 7

Notes

Brewed: 10/10/14 AM Pitched on 10/10/14 PM Protein rest: 125F Sacch: 152F Mash out: 160F OG: 1.057 Measured secondary gravity: 1.014 FG: 1.012 Pitching temp: 76F Primary fermentation started: 10/11/14 PM Primary fermentation temp: ~72 Gravity after primary: 1.014 Racked to secondary on: 10/17/2015 Secondary fermentation temp: ~68 Dry hopped 8 days. Started 1 day after secondary transfer. A lot of floating trub. Use hop leafs next time. Bottled on: 10/25/14 Priming sugar: Dextrose, 5oz Conditioning temp: 68F Conditioning length: 2 Weeks

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