DBear
Active Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3522
- Yeast Starter
- 1000ml
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.044
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 25
- Color
- 5
- Primary Fermentation (# of Days & Temp)
- 67F-72F 10days
- Tasting Notes
- 2010 GABF ProAm Selection - New Belgium
Partially Blonde - Blonde Trappist Table Beer
Brewer: Andy Ippolito, Germantown MD
Style: 16E Belgian Speciallty Ale - Blonde Trappist Table Beer
Mash: All-Grain
Volume: 6 gal
OG: 1.044
FG: 1.010
% Alc: 4.5%
IBU: 25
SRM: 5.2
Description of this Beer
1st Place 16E: 2010 3rd Annual Liquid Poetry Slam
2010 GABF ProAm Selection - New Belgium
Judges Overall Impression:
"Excellent Flavor, but very light. If this is what you are going for great - I'd love to see it a bit bigger in the aroma profile (yeast ester, phenols). Well balanced, technically very clear: sessionable
Inspired by Ron Jefferies Bam Bier
Fermentables
Amount & Type of Fementable (grain, extract, sugar, fruit, etc.)
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
52.6 4.50 lbs. Pilsener Germany 38.00 2
23.4 2.00 lbs. Pale Malt(2-row) America 36.00 2
11.7 1.00 lbs. White Wheat Belgium 40.00 3
6.4 0.55 lbs. Flaked Barley America 32.00 2
2.9 0.25 lbs. Cara-Pils Dextrine Malt 33.00 8
2.9 0.25 lbs. Crystal 80L 33.00 80
Hops
Amount & Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Tettnanger Pellet 4.50 18.5 60 min.
0.50 oz. Sterling Pellet 6.20 6.5 30 min.
0.50 oz. Sterling Pellet 6.20 0.0 0 min.
Other Ingredients
Amount & Type (herbs, spices, wood, finings, etc.), When/Where Added
1 Whirlfloc at 15min
1/2 tsp WYeast Yeast Nutrient at 15 min
Yeast
Type of Yeast (e.g. Wyeast 1056, White Labs WLP001) Amount Pitched
WY3522 Belgian Ardennes 1000ml Starter
Directions
Include mash temps/times, boil times, fermentation temps/duration, etc.
Mash Schedule
Mash Type: Single Step
Qts Water Per Lbs Grain: 1.80 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 165 Time: 10
Fermentation
Primary: Start at 67F finished at 72 - 10 days
Carbonate
Carbonate in bottle with cane sugar â Approx. 3 vols
Brewer: Andy Ippolito, Germantown MD
Style: 16E Belgian Speciallty Ale - Blonde Trappist Table Beer
Mash: All-Grain
Volume: 6 gal
OG: 1.044
FG: 1.010
% Alc: 4.5%
IBU: 25
SRM: 5.2
Description of this Beer
1st Place 16E: 2010 3rd Annual Liquid Poetry Slam
2010 GABF ProAm Selection - New Belgium
Judges Overall Impression:
"Excellent Flavor, but very light. If this is what you are going for great - I'd love to see it a bit bigger in the aroma profile (yeast ester, phenols). Well balanced, technically very clear: sessionable
Inspired by Ron Jefferies Bam Bier
Fermentables
Amount & Type of Fementable (grain, extract, sugar, fruit, etc.)
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
52.6 4.50 lbs. Pilsener Germany 38.00 2
23.4 2.00 lbs. Pale Malt(2-row) America 36.00 2
11.7 1.00 lbs. White Wheat Belgium 40.00 3
6.4 0.55 lbs. Flaked Barley America 32.00 2
2.9 0.25 lbs. Cara-Pils Dextrine Malt 33.00 8
2.9 0.25 lbs. Crystal 80L 33.00 80
Hops
Amount & Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Tettnanger Pellet 4.50 18.5 60 min.
0.50 oz. Sterling Pellet 6.20 6.5 30 min.
0.50 oz. Sterling Pellet 6.20 0.0 0 min.
Other Ingredients
Amount & Type (herbs, spices, wood, finings, etc.), When/Where Added
1 Whirlfloc at 15min
1/2 tsp WYeast Yeast Nutrient at 15 min
Yeast
Type of Yeast (e.g. Wyeast 1056, White Labs WLP001) Amount Pitched
WY3522 Belgian Ardennes 1000ml Starter
Directions
Include mash temps/times, boil times, fermentation temps/duration, etc.
Mash Schedule
Mash Type: Single Step
Qts Water Per Lbs Grain: 1.80 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 165 Time: 10
Fermentation
Primary: Start at 67F finished at 72 - 10 days
Carbonate
Carbonate in bottle with cane sugar â Approx. 3 vols
