Belgian Blond
Batch23.5 L
Boil60 min
IBU25.1
SRM4.8
OG1.057
FG1.011
ABV6.04%
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Belgian Blond Ale | 25 A | 1.062 - 1.075 | 1.008 - 1.018 | 15 - 30 | 4 - 7 | 0 - 0 | 0 - 0 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsen | 6 kg | 96.31 |
| Candi Sugar, Clear | 200 g | 3.21 |
| Candi Sugar, Dark | 30 g | 0.48 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Target | 19 g | 60 min | Boil | Pellet | 8.2 |
| Saaz | 20 g | 15 min | Boil | Pellet | 3.3 |
| Styrian Golding | 20 g | 15 min | Boil | Pellet | 5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Calcium Chloride (CaCl2) | 1.98 g | 0 min | Mash | Water Agent |
| Epsom Salt (MgSO4) | 0.26 g | 0 min | Mash | Water Agent |
| Gypsum (CaSO4) | 0.33 g | 0 min | Mash | Water Agent |
| Calcium Chloride (CaCl2) | 1.02 g | 0 min | Sparge | Water Agent |
| Epsom Salt (MgSO4) | 0.14 g | 0 min | Sparge | Water Agent |
| Gypsum (CaSO4) | 0.17 g | 0 min | Sparge | Water Agent |
| Protafloc | 0.5 items | 15 min | Boil | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Belgian Ale (WLP550) | White Labs | 85% | 0°C - 0°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Temperature | 64°C | 60 min |
| Mash out | 75°C | 10 min |
Notes
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