In-House Winner: Belgian Blond Ale
Todd Prokop won the November In-House Style Competition with his Belgian Blond Ale http://www.bjcp.org/2008styles/style18.php#1a. His beer will be sent on to the AHA Club Only Competition. Read on for the recipe... Good luck Todd!
Abbey Blonde
Belgian Blond Ale
Type: All Grain
Date: 9/18/2009
Batch Size: 5.50 gal
Brewer: Todd R. Prokop
Boil Size: 6.91 gal
Asst Brewer:
Boil Time: 90 min
Equipment: My Setup
Taste Rating(out of 50): 35.0
Brewhouse Efficiency: 65.00
Taste Notes:
Ingredients
Amount
Item
Type
% or IBU
7 lbs 8.0 oz
Pilsner (2 Row) Bel (2.0 SRM)
Grain
60.73 %
4 lbs
Wheat Malt, Bel (2.0 SRM)
Grain
32.39 %
2.00 oz
Styrian Goldings [4.00 %] (90 min)
Hops
27.5 IBU
0.50 oz
Vanguard [4.90 %] (60 min)
Hops
7.9 IBU
0.25 oz
Crystal [7.60 %] (20 min)
Hops
3.7 IBU
0.50 oz
Crystal [7.60 %] (5 min)
Hops
2.4 IBU
0.25 oz
Lemongrass (Boil 0.0 min)
Misc
1.00 tbsp
PH 5.2 Stabilizer (Mash 60.0 min)
Misc
1.00 items
Whirlfloc Tablet (Boil 15.0 min)
Misc
13.6 oz
Turbinado (10.0 SRM)
Sugar
6.88 %
2 Pkgs
Belgian Ale (White Labs #WLP550)
Yeast-Ale
Beer Profile
Est Original Gravity: 1.057 SG
Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.014 SG
Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 5.61 %
Actual Alcohol by Vol: 6.13 %
Bitterness: 41.5 IBU
Calories: 242 cal/pint
Est Color: 4.9 SRM
Color:
Color
Mash Profile
Mash Name: My Mash
Total Grain Weight: 11.50 lb
Sparge Water: 4.91 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE
Mash PH: 5.4 PH
My Mash
Step Time
Name
Description
Step Temp
60 min
Step
Add 14.72 qt of water at 157.7 F
147.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)
Volumes of CO2: 2.6
Pressure/Weight: 14.4 PSI
Carbonation Used: -
Keg/Bottling Temperature: 42.0 F
Age for: 0.0 days
Storage Temperature: 68.0 F
Notes
Ferment temp for primary - 68, 68, 75, 85, 85.
Not an exact fit to 18A, meant to be an Abbey Single similar to Westvleteren Blonde.