Dirty Blonde Belgian Abbey Ale
Belgian Blond Ale
Type: All Grain
Date: 3/1/2009
Batch Size: 5.00 gal
Brewer: Joe Tylicki
Boil Size: 6.82 gal Asst Brewer: Dave Piechowski
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
14 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 91.03 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 1.63 %
4.0 oz Biscuit Malt (23.0 SRM) Grain 1.63 %
4.0 oz Munich Malt (9.0 SRM) Grain 1.63 %
2.1 oz Special B Malt (180.0 SRM) Grain 0.85 %
0.50 oz Columbus (Tomahawk) [12.00 %] (60 min) Hops 16.6 IBU
0.50 oz Styrian Goldings [2.00 %] (5 min) Hops 0.6 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2.00 oz Malto-Dextrine (Boil 60.0 min) Misc
8.0 oz Candi Sugar, Dark (275.0 SRM) Sugar 3.25 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [Starter 1100 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.085 SG
Measured Original Gravity: 1.080 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 8.48 % Actual Alcohol by Vol: 9.82 %
Bitterness: 17.1 IBU Calories: 358 cal/pint
Est Color: 19.0 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Light Body Total Grain Weight: 14.88 lb
Sparge Water: 0.85 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Light Body Step Time Name Description Step Temp
90 min Mash In Add 22.32 qt of water at 159.5 F 150.0 F
30 min Mash Out Add 11.90 qt of water at 205.8 F 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Created with BeerSmith
