Friday, June 11, 2010

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

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