Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 25 L |
90 min |
42.4 IBUs |
10.8 EBC |
1.080 |
1.009 |
9.6 % |
|
Actuals |
1.064 |
1.01 |
7.2 % |
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 |
7.9 - 13.8 |
2.6 - 3.2 |
6 - 7.5 % |
Fermentables
| Name |
Amount |
% |
| Pilsner (2 Row) Bel |
7.5 kg |
91.46 |
| Aromatic Malt |
150 g |
1.83 |
| Cara-Hell |
150 g |
1.83 |
| Candi Sugar, Clear |
400 g |
4.88 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Northern Brewer |
49 g |
90 min |
Boil |
Pellet |
8.5 |
| Styrian Goldings |
19 g |
15 min |
Boil |
Pellet |
5.4 |
| Styrian Goldings |
20 g |
5 min |
Boil |
Pellet |
5.4 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Klar urt |
16.00 g |
15 min |
Mash |
Fining |
| Orange Peel, Bitter |
15.00 g |
5 min |
Boil |
Spice |
| Coriander Seed |
2.00 g |
5 min |
Boil |
Spice |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Belgian Abbey II (1762) |
Wyeast Labs |
75% |
18.33°C - 23.89°C |
Mash
| Step |
Temperature |
Time |
| Mash In |
60°C |
90 min |
| Mash Step |
78°C |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
7 days |
22°C |
| Secondary |
14 days |
22°C |
| Aging |
0 days |
0°C |
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