Batch No. 22 - Belgian Blonde

Belgian Blonde

Brewed - May 21, 2010

Style - Belgian Blonde
Source - various sites / NHB

Ingredients:

• 4.0 lbs. Pilsner Light DME
• 1.0 lbs. German Munich (partial mash)
• 0.5 lbs. Flaked Oats (partial mash)
• 0.5 lbs. Caramel Pils (partial mash)
• 1.0 lbs. Belgian Pils (partial mash)
• 1.0 oz. German Hallertau (60)
• 1.0 tsp Irish Moss (15)
• 1.0 oz. Saaz (5)

• Wyeast #3522 Belgian Ardennes
  

OG - 1.050
Primary – 8 days
Secondary - TBD

Bottled - TBD

FG - TBD
Attenuation - TBD
ABV - TBD

Notes:

• Partial Mash 2 gals @ 150 for 60 mins; sparge w/ 3 quarts 170 water
• Net from sparge ~ 2 gallons
• 750 ml starter
• Target fermentation temp in the mid-70’s
• 1.013 gravity at transfer