Belgian Blonde
Batch Size:
3.5 gal.
Brewed By: phis dude
Efficiency:
65%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Ale Malt
6
85.7
Aromatic Malt
.5
7.1
Caravienne Malt
.5
7.1
Total Weight
7.00
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
171.5°F
2.0 gal.
3.3 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Hallertauer - Pellet
4.5
0.5
60
14.9
Liberty - Pellet
4
0.5
30
10.2
Hallertauer - Pellet
4.5
Liberty - Pellet
4
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
7 SRM
1.050
5.3
80.0
1.17
FG
IBU
Calories
Target BV
1.010
25.1
218
(per 16 oz. Pint)
1.28
Target Beer Style Info. & Typical Ingredients
BELGIAN AND FRENCH ALE
Belgian Pale Ale
SG Range: 1.048 to 1.054
FG Range: 1.010 to 1.014
IBU Range: 20 to 30
SRM Range: 8 to 14
Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color, body and complexity. Sugar is not commonly used as high gravity is not desired. Noble hops, Styrian Goldings, East Kent Goldings or Fuggles are commonly used. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: Antwerp
Fermentaion Temp: 68°F