• Favorite
  • Discuss
  • Subscribe
Connect
4-17-20 Parti cap

4-17-20 Parti cap

Belgian Blond Ale • All Grain • 5 gal

leobloom

Secondary

April 25, 2020  12:21pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 9 lbs Pilsen Malt; Malteries Franco-Belges

    Pilsen Malt; Malteries Franco-Belges

    Light in color and low in total protein, MFB Pilsen malt is produced from the finest European two-row barley. This malt is extremely well modified and can easily be mashed with a single-temperature infusion.

  • .15 lbs Acidulated Malt; Weyermann®

    Acidulated Malt; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers

  • .75 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 1 oz Fuggle - 4.8 AA% pellets; boiled 60 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1 oz Saaz - 2.8 AA% pellets; boiled 20 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • Lallemand Northern Brewer Y023 Danstar Belle Saison Dry Yeast

    Lallemand Northern Brewer Y023 Danstar Belle Saison Dry Yeast

    Danstar Belle Saison is a Belgian saison-style ale yeast, a breakthrough in the world of traditional dried yeasts. Get all the great esters and phenols that are so desirable in an authentic Belgian-style saison, with the convenience of dried yeast! Danstar technical analysis indicates that it does not experience the sluggishness common with "Dupont"-style strains. Full attenuation is possible within 72 hours, at pitching rate of 1 g/L (2 packs for 5 gallons), wort density of 12 Plato (1.048). Fermentation temperature should be kept above 63F - it is unknown at this time what the upper limit for this yeast strain is, but free-rising from pitch temperature is encouraged. The manufacturer recommends rehydrating this yeast - instructions are on the back of the package.

Notes

Secondary and

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: A - Belgian Blond Ale

Range for this Style
Original Gravity: 1.057 1.062 - 1.075
Terminal Gravity: 1.010 1.008 - 1.018
Color: 3.1 SRM 4 - 7
Alcohol: 6.1% ABV 6% - 7.5%
Bitterness: 28.7 IBU 15 - 30

Discussion

Post a Comment

Subscribe to this discussion.