Belgian blond ale

Leffe Blond clone 2


Leffe Blond clone 2
Belgian Specialty Ale

 

Type:
All Grain

Date: 4/15/2006

Batch Size:
5.20 gal

Brewer:
Albert
Boil Size: 6.55 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 85.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
10.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 88.89 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 2.22 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.22 %
0.25 lb Munich Malt (9.0 SRM) Grain 2.22 %
14.17 gm Phoenix [9.00 %] (90 min) Hops 18.7 IBU
14.17 gm Styrian Goldings [5.40 %] (15 min) Hops 3.0 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
0.50 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 4.44 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale
 

Beer Profile

Est Original
Gravity
:

1.068 SG

Measured Original Gravity:
1.070 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 6.80 % Actual Alcohol by Vol: 8.10 %
Bitterness: 21.7 IBU Calories: 312 cal/pint
Est Color: 5.5 SRM Color:
Color
 

Mash Profile

Mash Name:
Single Infusion, Medium Body
Total Grain Weight:
10.75 lb
Sparge Water:
2.85 gal
Grain Temperature:
60.0 F
Sparge Temperature:
168.0 F
TunTemperature:
60.0 F
Adjust Temp for Equipment:
TRUE
Mash PH:
5.4 PH
 

Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 13.44 qt of water at 169.3 F 152.0 F
10 min Mash Out Add 7.53 qt of water at 202.0 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:
Kegged (Forced CO2)
Volumes of CO2:
2.4
Pressure/Weight:
8.7 PSI
Carbonation Used:
Keg/Bottling Temperature:
35.0 F
Age for:
28.0 days
Storage Temperature:
52.0 F
 
 

Notes

Created with
BeerSmith

 

 

 

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