Belgian Blond Ale – All Grain

Statistics

Comments

The OG reported is without the sugar addition. Added the sugar as fermentation reached its peak.

After three weeks in primary the fermentation is only down to 1.024. Definitely needs to be drier - swirled and added heat and yeast energizer. If it's still not fermenting down, I'll add some US-05 to get things where they should be (October 18, 2010).

No movement in gravity. Added some US-05 to round out fermentation (October 21, 2010).

Malts and Grains

Amount Malt/Grain %
14.00 pounds Belgian Plisen Malt 50%
14.00 pounds American Pale Malt (2-Row) 50%
28.00 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
3.00 pounds Sucrose (Table Sugar)

Hops

Amount Hop Time AA
1.00 ounces Magnum 60 min 12.5%
2.00 ounces Golding 30 min 5.2%
1.00 ounces Golding 1 min 5.2%
4.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Bastogne Belgian Ale White Labs WLP510 2000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Denver, Colorado

Fermentation and Aging

Primary:
28 days @ 72° F
Age:
48 days @ 60° F

Bastogne Blonde

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 9.3                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 10.2    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.5    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: