Belgian Blond Ale – All Grain

Statistics

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%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1/4 tsp. Super Irish Moss 15 minutes

Hops

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

Yeasts

Name Lab/Manufacturer Form Amount
Trappist Ale (WLP500) White Labs Liquid 35 ml.

Procedure

  • Single infusion mash for 60 minutes.
  • Batch sparge with 4.5 gallons of 168 degree water.
  • 90 minute boil.
  • Add hops according to schedule
  • Cool wort to 75 degrees and pitch yeast.

Fermentation and Aging

Primary:
10 days @ 65° F
Secondary:
14 days @ 65° F
Age:
42 days @ 55° F