Belgian Blond Ale – All Grain



Turned out a bit on the low side for the style, but hey, it’s a Belgian-like beer anyway. Style-schmile. Used the "drillspin" method to create a whirlpool in the kettle as the wort was being cooled by my emersion chiller...essentially, I duct-taped my plastic mash paddle to a drill bit, which was connected to my cordless drill, spinning rapidly. The wort cooled to 70 in just under 10 minutes.

Racked to primary and pitched White Labs Trappist yeast from a slurry (October 9, 2007). Racked to secondary (October 17, 2007).

Malts and Grains

Amount Malt/Grain %
10.00 pounds Belgian Plisen Malt 87.9%
1.00 pounds Belgian Munich Malt 8.8%
0.25 pounds Crystal Malt 40L 2.2%
0.13 pounds Belgian Aromatic Malt 1.1%
11.38 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1/8 tsp. Super Irish Moss 15 minutes


Amount Hop Time AA
1.50 ounces Styrian Golding 60 min 3.5%
0.50 ounces Saaz 30 min 2.5%
0.50 ounces Saaz 1 min 2.5%
2.50 ounces Total Hop Weight


Name Lab/Manufacturer Form Amount
Trappist Ale (WLP500) White Labs Liquid Slurry

Mash Infusion

Step Description Temp. Time
Infusion Single infusion. Higher temperature than usual for a drier beer. 155° F 60 min.
Sparge Batch X2. 170° F 40 min.


  • Single infusion mash for 60 minutes at 155°.
  • Batch sparge with 4.25 gallons of 170° water.
  • 90 minute boil.
  • Add hops according to schedule.
  • Cool wort to 70 degrees and pitch yeast.

Fermentation and Aging

7 days @ 68° F
14 days @ 68° F
49 days @ 55° F

Elle Diable

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 3.8    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.4    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.8    
Post-Boil Amount: 5.25    
Boil Time: 60    
OG: 1.054 / 13.3° P    
Mash PH:      
Boil PH:      

Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at