Till julfirandet blir det en saffransöl. Nu ska jag testa ha saffran i en belgisk blond.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 12 L | 60 min | 28.44 | 5.68 | 1.057 | 1.01 | 6.17 |
| Actuals | 1.057 | 1.01 | ||||
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 | % |
|---|---|---|
| Maris Otter Pale | 700 g | 25.42 |
| Pilsner | 700 g | 25.42 |
| Dry Malt Extract - Wheat | 500 g | 18.16 |
| Belgian Candi Syrup - Simplicity | 454 g | 16.49 |
| German - CaraHell | 400 g | 14.52 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| East Kent Goldings | 10 g | 60 min | Boil | Pellet | 5.2 |
| Saaz | 27 g | 20 min | Boil | Pellet | 3.2 |
| Styrian Golding / Bobek | 20 g | 5 min | Boil | Pellet | 4.4 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Chalk / 0.16 Kilograms | 0.5 g | 60 min | Mash | Water Agent |
| Gypsym / 0.09 Kilograms | 0.5 g | 60 min | Mash | Water Agent |
| Lactic acid / 0.3 Liters | 1.5 g | 60 min | Mash | Water Agent |
| Table Salt / 1 Kilograms | 0.6 g | 60 min | Mash | Water Agent |
| Protafloc / 57.5 Grams | 0.5 g | 15 min | Boil | Fining |
| Jästnäring / 40 Grams | 1 g | 10 min | Boil | Other |
| Coriander seed / 0.28 Kilograms | 4 g | 5 min | Boil | Spice |
| Clarity Ferm / 50 Milliliters | 5 g | 0 min | Primary | Fining |
| Saffran | 1 g | 5 min | Boil | Spice |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Belgian Strong Ale 1388 (1388) | Wyeast | 76% | 17.78°C - 26.67°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 58°C | 15 min | |
| 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 |