#35 - 6 gal
Second batch of the day: A Belgian blonde ale. The recipe takes inspiration from this article in BYO.
Fermented 4.5 gal with the 1388 Belgian Strong yeast and 1.75 gal with the 3522 Belgian Ardennes yeast.
Ingredients:
- 11.25 lb Pale ale malt (German - Avangard)
- 0.5 lb Caramel 10L (Briess)
- 0.25 lb Flaked wheat (Briess)
- 0.5 lb Light Belgian candi rock sugar (10)
- 0.5 oz East Kent Goldings (7.2%, pellet) (60)
- 0.25 oz Liberty (4.5%, pellet) (60)
- 2 oz Saaz (3.6%, pellet) (15)
- 1 t Irish moss (10)
- Yeast nutrient
- 1 L Wyeast 1388 Belgian Strong yeast starter
- Wyeast 3522 Belgian Ardennes yeast, 2nd gen, Sept 2014
- 5 gal filtered water, 5 gal RO water
Target:
OG: 1.053
FG: 1.013
ABV: 5.26%
IBU: 24
Efficiency: 75%
Schedule:
- Mash in 6 gal @ 158F
- Sac rest @ 150 (60)
- Mash out (10)
- Batch sparge 3.75 gal
- Boil (60)
Observations:
1st runnings: 4 gal @ 1.057
2nd runnings: 3.5 gal @ 1.022
Pre-boil: 7.5 gal @ 1.040
OG: 1.055
Fermentation:
Chill to 68F and pitch
Ferment @ 63F room temp
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