Ska bli en somrig fruktig blond. Rivet apelsinskal och fruktig humle.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 20 L | 60 min | 45.97 | 4.34 | 1.059 | 1.012 | 6.05 |
| Actuals | 1.059 | 1.012 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Belgian Blond Ale | 25 A | 1.062 - 1.075 | 1.008 - 1.018 | 15 - 30 | 4 - 7 | 0 - 0 | 6 - 7.5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsner | 1 kg | 23.51 |
| Wheat Malt | 1 kg | 23.51 |
| Extra Light Dry Malt Extract (DME) | 1 kg | 23.51 |
| Belgian Candi Syrup - Golden (5L) | 454 g | 10.67 |
| Munich Type I | 400 g | 9.4 |
| Bryggsocker | 400 g | 9.4 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| East Kent Goldings | 20 g | 60 min | Boil | Pellet | 5.2 |
| Saaz | 40 g | 20 min | Boil | Pellet | 3.2 |
| Sabro | 50 g | 5 min | Boil | Pellet | 15.9 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Chalk | 0.5 g | 60 min | Mash | Water Agent |
| Gypsym | 0.6 g | 60 min | Mash | Water Agent |
| Lactic acid | 1.5 g | 60 min | Mash | Water Agent |
| Table Salt | 0.6 g | 60 min | Mash | Water Agent |
| Protafloc | 1 g | 15 min | Boil | Fining |
| Jästnäring | 2 g | 10 min | Boil | Other |
| Coriander seed | 20 g | 5 min | Boil | Spice |
| Endozym Protease GF | 2 g | 0 min | Primary | Fining |
| Orange Zest | 60 g | 5 min | Boil | Spice |
| Lemon Zest | 30 g | 5 min | Boil | Spice |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Belgian Ardennes 3522 (3522) | Wyeast | 74% | 18.33°C - 29.44°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 65°C | 45 min | |
| 70°C | 25 min | |
| Mash-out | 78°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
| Download this recipe's BeerXML file |