Babbs 2009 Club Competition
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Recipe: Pocket Beers Belgian Blond
Brewer: Dave Clarke
Style: Belgian Blond Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 31.90 L
Estimated OG: 1.060 SG
Estimated Color: 20.7 EBC * See Note on candi sugar
Estimated IBU: 22.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes
Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 81.82 %
0.25 kg Carapils (Hoepfner) (3.9 EBC) Grain 4.55 %
0.25 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4.55 %
30.00 gm Styrian Goldings [4.80 %] (60 min) Hops 15.4 IBU
15.00 gm Saaz [4.00 %] (15 min) Hops 3.2 IBU
15.00 gm Styrian Goldings [4.80 %] (15 min) Hops 3.8 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
4.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
0.50 kg Candi Sugar, Amber (147.8 EBC) Sugar 9.09 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.00 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 13.00 L of water at 72.4 C 66.0 C
10 min Mash Out Add 8.00 L of water at 93.5 C 75.6 C
Notes:
------
* Caramelized 500g table sugar to create amber candi sugar and added to boil for colour and complexity. The candi sugar did not add as much colour as beersmith suggests. The effect was more a deep light golden beer, not an amber colour.
Cheers PB :icon_cheers:
Brewer: Dave Clarke
Style: Belgian Blond Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 31.90 L
Estimated OG: 1.060 SG
Estimated Color: 20.7 EBC * See Note on candi sugar
Estimated IBU: 22.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes
Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 81.82 %
0.25 kg Carapils (Hoepfner) (3.9 EBC) Grain 4.55 %
0.25 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4.55 %
30.00 gm Styrian Goldings [4.80 %] (60 min) Hops 15.4 IBU
15.00 gm Saaz [4.00 %] (15 min) Hops 3.2 IBU
15.00 gm Styrian Goldings [4.80 %] (15 min) Hops 3.8 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
4.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
0.50 kg Candi Sugar, Amber (147.8 EBC) Sugar 9.09 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.00 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 13.00 L of water at 72.4 C 66.0 C
10 min Mash Out Add 8.00 L of water at 93.5 C 75.6 C
Notes:
------
* Caramelized 500g table sugar to create amber candi sugar and added to boil for colour and complexity. The candi sugar did not add as much colour as beersmith suggests. The effect was more a deep light golden beer, not an amber colour.
Cheers PB :icon_cheers:
chappo1970
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