Recipe Type: All Grain
Yeast: Wyeast 1214 Belgian Abbey
Yeast Starter: Of course!
Batch Size (Gallons): 11
Original Gravity: 1.065
Final Gravity: 1.016
IBU: 19.61
Boiling Time (Minutes): 1 Hour
Color: 4.7
Primary Fermentation (# of Days & Temp): 2-3 weeks
Additional Fermentation: Drain Yeast off bottom of Conical after about 2 wks and leave for an additional 2 wks
Secondary Fermentation (# of Days & Temp): none (conical)

Buxom Blonde (Grand Cru)
18-A Belgian Blond Ale



Size: 11.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 216.72 per 12.0 fl oz

Original Gravity: 1.065 (1.062 - 1.075)
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Terminal Gravity: 1.016 (1.008 - 1.016)
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Color: 4.7 (4.0 - 6.0)
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Alcohol: 6.4% (6.0% - 7.5%)
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Bitterness: 19.61 (20.0 - 30.0)
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Ingredients:
20 lbs 2-Row Brewers Malt
2 lbs Cara-Pils® Malt
0.50 lbs Honey Malt
4.0 lbs Honey
1.0 oz Orange Peel (dried) - added during boil, boiled 5 min
2.0 oz Corriander crushed - added during boil, boiled 5 min
2.0 oz Hallertau (4.8%) - added first wort, boiled 60.0 min
2.0 oz Hallertau (4.8%) - added during boil, boiled 5.0 min
1 ea WYeast 1214 Belgian Abbey

Schedule:

00:05:00 Mash In - Liquor: 8.0 gal; Strike: 164.4 °F; Target: 152 °F
01:05:00 Sac Rest - Rest: 60 min; Final: 150.3 °F
01:15:00 Batch Sparge - Strike Collection: 0.0 gal sparge @ 150.0 °F, 5.25 gal collected, 0.0 min; Sparge Collection: 7.0 gal sparge @ 168.0 °F, 7.0 gal collected, 10.0 min; Total Runoff: 12.52 gal

Notes:
Add Honey (Clover) @ 20 min

Results generated by BeerTools Pro 1.0.29