Belgian Blond

an Extract Belgian Blond Ale

brewed on 6/6/2014

Stats

1.062
OG
1.010
FG
21.6
IBU
7.1
SRM
6.84%
ABV
batch sizeboil time
5 gal60 min

Grains

amountfermentablebrandcolor (srm)
0.50 lb
Munich 10L (Briess)FLAVOR: Robust Malty COLOR: Golden to Orange Hues Adds a pronounced malty flavor without adding non-fermentables or affecting foam. Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews.
Briess10
0.38 lb
Aromatic MaltProvides a very strong malt flavor and aroma to your beer.
26
0.38 lb
Biscuit MaltUse for English ales, brown ales and porters. Adds a biscuit like flavor and aroma. Can be used as a substitute for toasted malt.
23
6.00 lb
DME Golden Light (Briess)
Briess4
1.00 lb
Candi Sugar, ClearCrystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.
0.5

Hops

amountnameusetimeaauibu
0.75 oz
HallertauerUsed for: German Ales, German/US/Canadian Lagers, Wheat Beers Aroma: Pleasant, mild spicy flavor, clean, neutral flavor Substitutes: Crystal, Liberty, Hallertauer Mittelfrueh
Boil60 min3.6 %13.1 ibu
0.75 oz
SaazUsed for: Pilsners and Bohemian style lagers Aroma: Delicate, mild, clean, somewhat floral -- Noble hops Substitutes: Tettnanger, Lublin Examples: Pulsner Urquell
Boil30 min3.0 %8.4 ibu

Yeasts

namelabattenuation
Belgian ArdennesPhenolics develop at increased temperature. Mild fruitiness and complex spicy flavor.
Best For: Belgian Ale
Wyeast Labs 352274.0%

Misc

amountnametypeuse
1 tsp
Irish MossFining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.
FiningBoil
0.5 tsp
Yeast NutrientGives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.
OtherBoil

Mash steps

nametimetemp
Mash In75 min150.0 F