Buxom Blond (Grand Cru)

[rdwj]

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]

 

[Otiluke]

I made this about 4 weeks ago and yeast is still settling. should I drop the temp on this to help them settle out?