BoogieBrandBooze
Well-Known Member
This is my first attempt at recipe formulation so I'm wide open for advice on this one. I looked at a few Belgian Blond recipes and checked out the BJCP style guide to try to get it as close as possible. I'm looking for an ale that would appeal to those who prefer lagers and pilseners and thought this style might fit the bill. I formulated it in Beersmith with just the default settings since I haven't really measured my efficiency and all that yet. Let me know how this looks and what you might change or do differently. Also, feel free to correct my terminology or anything else...I still have quite a lot to learn:
Type: Partial Mash
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00 (again, I have no clue what my efficiency is so this is just the default)
6.50 lb Pilsner Liquid Extract (3.5 SRM) Extract 56.52 %
0.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 4.35 % (B](how necessary is the candi sugar, if at all?)[/B]
2.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 17.39 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.70 %
1.00 lb Vienna Malt (3.5 SRM) Grain 8.70 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 4.35 %
Grains mashed for 60 min
Add 4.50 qt of water at 173.7 F for mash temp of 158.0 F
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 15.6 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 5.2 IBU
1.00 oz Styrian Goldings [5.40 %] (5 min) (Aroma Hop-Steep)
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale
Est Original Gravity: 1.067 SG
Est Final Gravity: 1.016
Estimated Alcohol by Vol: 6.71 %
Bitterness: 20.8 IBU
Type: Partial Mash
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00 (again, I have no clue what my efficiency is so this is just the default)
6.50 lb Pilsner Liquid Extract (3.5 SRM) Extract 56.52 %
0.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 4.35 % (B](how necessary is the candi sugar, if at all?)[/B]
2.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 17.39 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.70 %
1.00 lb Vienna Malt (3.5 SRM) Grain 8.70 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 4.35 %
Grains mashed for 60 min
Add 4.50 qt of water at 173.7 F for mash temp of 158.0 F
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 15.6 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 5.2 IBU
1.00 oz Styrian Goldings [5.40 %] (5 min) (Aroma Hop-Steep)
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale
Est Original Gravity: 1.067 SG
Est Final Gravity: 1.016
Estimated Alcohol by Vol: 6.71 %
Bitterness: 20.8 IBU