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Spotted Tongue BBD Blond
Belgian Blond Ale • All Grain • 5.5 gal
To be brewed on Big Brew Day, May 3rd, 2008.
April 17, 2008 am 10:48am
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Ingredients (All Grain, 5.5 gal)
- 12 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 0.5 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1.5 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 1.25 oz
Hallertauer Tradition - 5.1 AA% pellets; boiled 60 min
Hallertauer Tradition
Fine, 'Noble'.
-
White Labs WLP500 Trappist Ale
White Labs WLP500 Trappist Ale
From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
SS infusion mash at 150. Sugar added to boil. Total boil length of 90 minutes to reduce DMS. Ferment at mid-60's.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: A - Belgian Blond Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.018 | |
| Color: | 6.5 SRM | 4 - 7 | |
| Alcohol: | 7.2% ABV | 6% - 7.5% | |
| Bitterness: | 28.4 IBU | 15 - 30 | |
Discussion
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