Buxom Blond (Grand Cru)

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rdwj

Well-Known Member
Joined
Jun 23, 2006
Messages
4,571
Reaction score
36
Location
Plainfield, IL
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
Boiling Time (Minutes)
1 Hour
IBU
19.61
Color
4.7
Primary Fermentation (# of Days & Temp)
2-3 weeks
Secondary Fermentation (# of Days & Temp)
none (conical)
Additional Fermentation
Drain Yeast off bottom of Conical after about 2 wks and leave for an additional 2 wks
[size=+2]Buxom Blonde (Grand Cru)[/size]
[size=+1]18-A Belgian Blond Ale[/size]



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)
|===========#====================|
Terminal Gravity: 1.016 (1.008 - 1.016)
|========================#=======|
Color: 4.7 (4.0 - 6.0)
|=============#==================|
Alcohol: 6.4% (6.0% - 7.5%)
|============#===================|
Bitterness: 19.61 (20.0 - 30.0)
|=======#========================|

[size=+1]Ingredients:[/size]
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

[size=+1]Schedule:[/size]

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

[size=+1]Notes:[/size]
Add Honey (Clover) @ 20 min

[size=-1]Results generated by BeerTools Pro 1.0.29[/size]
 
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