Belgian Blond Ale – All Grain

Statistics

Comments

Another go at the Glitter. I hope to enter this one into the Big Beers, Belgians, and Barleywines contest in Vail this January. 

Malts and Grains

Amount Malt/Grain %
10.50 pounds Belgian Plisen Malt 77.8%
0.50 pounds German Light Munich Malt 3.7%
0.50 pounds German Wheat Malt Light 3.7%
11.50 pounds Total Grain Weight 85.2%

Adjuncts

Amount Adjunct %
2.00 pounds Sucrose (Table Sugar) 14.8%
2.00 pounds Total Adjunct Weight 14.8%

Hops

Amount Hop Time AA
0.60 ounces Super Golding 90 min 7.0%
0.70 ounces Super Golding 30 min 7.0%
0.50 ounces Saaz 1 min 5.8%
1.80 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Abbey Ale (WLP530) White Labs Liquid 1 quart starter

Mash Infusion

Step Description Temp. Time
Infusion Single infusion. 151° F 60 min.
Sparge Batch sparge. 170° F 20 min.

Procedure

  • Single infusion mash at 151° for 60 minutes.
  • Add hops according to schedule.
  • Add sugar in the last 15 minutes along with Irish Moss.
  • Cool to fermentation temperature.
  • Ferment for in primary at 72° for seven days. Secondary ferment for at least seven days. Age for at least 45 days.

 

Special Procedures

Because this beer uses WLP530, always use a blow-off tube when fermenting in a 6.5 gallon carboy.  The karuesen with this yeast is off the chart.

Fermentation and Aging

Primary:
7 days @ 72° F
Secondary:
7 days @ 70° F
Age:
45 days @ 60° F

All That Glitters Is Golden Ale

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 3.8    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.1    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 60    
OG: 1.068 / 16.6° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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