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Belgija home

Belgian Blond Ale • All Grain • 40 L

Rava Strong Ale

bottling sugar ads 0,5vol alc mashing 66°C 90min

July 5, 2016 pm 05:55pm

0.0/5.0 0 ratings

Ingredients (All Grain, 40 L)

9 kg Pilsen 2RS Malt; Castle Malting

Pilsen 2RS Malt; Castle Malting

Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.
0.25 kg Amber Malt; Castle Malting

Amber Malt; Castle Malting

Features: Belgian brown malt. Specially germinated and kilned up to 110°C. Usage: Pale ale beers, brown porter and special beers; in a diverse range of British beers. Up to 20% of the grist. Characteristics: Amber malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruits. Amber malt has a bitter flavor which mellows on ageing, and can be quite intensely flavored. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.
0.25 kg Biscuit Malt; Castle Malting

Biscuit Malt; Castle Malting

Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.
0.25 kg Cara 20 - Caramel Malt; Dingemans

Cara 20 - Caramel Malt; Dingemans

Dingemans Cara 20 is a light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt.
0.25 kg Cara 20 EBC Malt; Castle Malting

Cara 20 EBC Malt; Castle Malting

Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.
0.5 kg Candi Sugar Clear

Candi Sugar Clear

Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
50 g Styrian Goldings - 4.9 AA% pellets; boiled 60 min

Styrian Goldings

Mild, pleasant.
50 g Saaz - 2.9 AA% pellets; boiled 10 min

Saaz

Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
Wyeast 1214 Belgian Abbey™

Wyeast 1214 Belgian Abbey™

Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.

Style (BJCP)

Category: 25 - Strong Belgian Ale

Subcategory: A - Belgian Blond Ale

		Range for this Style
Original Gravity:	1.058	1.062 - 1.075
Terminal Gravity:	1.010	1.008 - 1.018
Color:	7.2 SRM	4 - 6
Alcohol:	6.2% ABV	6% - 7.5%
Bitterness:	22.0 IBU	15 - 30

	Apparent	Real
Original Extract:	14.18 P	14.18 P
Terminal Extract:	2.58 P	4.78 P
Attenuation:	81.8%	66.3%
	% by Volume	% by Weight
Alcohol:	6.2%	4.9%

	Weight	Calories
Alcohol:	17.6 g	121.4
Carbs:	16.8 g	63.8
Protein:	1.2 g	4.7
		Total Calories
		189.9

Fermentables

Total: 10.50 kg

Efficiency: 72.6%

	Quantity	Proportion	Gravity	Color
Pilsen 2RS Malt Pilsen 2RS Malt; Castle Malting Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.	9 kg
Amber Malt Amber Malt; Castle Malting Features: Belgian brown malt. Specially germinated and kilned up to 110°C. Usage: Pale ale beers, brown porter and special beers; in a diverse range of British beers. Up to 20% of the grist. Characteristics: Amber malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruits. Amber malt has a bitter flavor which mellows on ageing, and can be quite intensely flavored. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.	0.25 kg
Biscuit Malt Biscuit Malt; Castle Malting Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.	0.25 kg
Cara 20 - Caramel Malt Cara 20 - Caramel Malt; Dingemans Dingemans Cara 20 is a light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt.	0.25 kg
Cara 20 EBC Malt Cara 20 EBC Malt; Castle Malting Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.	0.25 kg
Candi Sugar Clear Candi Sugar Clear Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.	0.5 kg

	Quantity	Boiled	Proportion	Bitterness	Utilization
Styrian Goldings (4.9%) Styrian Goldings Mild, pleasant.	50 g	60 min
Saaz (2.9%) Saaz Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.	50 g	10 min

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Products

Belgija home

Ingredients (All Grain, 40 L)

Pilsen 2RS Malt; Castle Malting

Amber Malt; Castle Malting

Biscuit Malt; Castle Malting

Cara 20 - Caramel Malt; Dingemans

Cara 20 EBC Malt; Castle Malting

Candi Sugar Clear

Styrian Goldings

Saaz

Wyeast 1214 Belgian Abbey™

Style (BJCP)

Analysis

Fermentables

Pilsen 2RS Malt; Castle Malting

Amber Malt; Castle Malting

Biscuit Malt; Castle Malting

Cara 20 - Caramel Malt; Dingemans

Cara 20 EBC Malt; Castle Malting

Candi Sugar Clear

Hops

Styrian Goldings

Saaz

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Belgija home

Ingredients (All Grain, 40 L)

Pilsen 2RS Malt; Castle Malting

Amber Malt; Castle Malting

Biscuit Malt; Castle Malting

Cara 20 - Caramel Malt; Dingemans

Cara 20 EBC Malt; Castle Malting

Candi Sugar Clear

Styrian Goldings

Saaz

Wyeast 1214 Belgian Abbey™

Style (BJCP)

Analysis

Fermentables

Pilsen 2RS Malt; Castle Malting

Amber Malt; Castle Malting

Biscuit Malt; Castle Malting

Cara 20 - Caramel Malt; Dingemans

Cara 20 EBC Malt; Castle Malting

Candi Sugar Clear

Hops

Styrian Goldings

Saaz

Discussion

Post a Comment

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