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    Belgian Blond Ale 20 Litros

    Uploaded by

    Jesús Alayo Ávila

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Belgian Blond Ale 20 Litros

    Uploaded by

    Jesús Alayo Ávila
    5 views2 pages

    Copyright

    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    5 views2 pages

    Belgian Blond Ale 20 Litros

    Uploaded by

    Jesús Alayo Ávila

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Page 1 of 2

    THB - BELGIAN BLOND ALE 20 litros


    Belgian Blond Ale (25 A)
    Type: All Grain Date: 12 Mar 2019
    Batch Size: 20.00 L Brewer: THBP
    Boil Size: 22.73 L Asst Brewer:
    Boil Time: 60 min Equipment: Ninkasi Lima Brewing 80L
    End of Boil Vol: 20.83 L Efficiency: 65.00 %
    Final Bottling Vol: 20.00 L Est Mash Efficiency: 65.0 %
    Fermentation: Ale, Two Stage Taste Rating: 30.0
    Taste Notes:
    Prepare for Brewing

    ◯ Hydrate yeast with 615.56 ml warm water and add optional 30.8 g of GoFerm
    ◯ Clean and Prepare Brewing Equipment
    ◯ Total Water Needed: 28.73 L
    ◯ Mash Water Acid: None

    Mash or Steep Grains


    Mash Ingredients
    Amt Name Type # %/IBU Volume
    5.50 kg BEST Pilsen Malt (BESTMALZ) (3.5 EBC) Grain 1 91.7 % 3.59 L
    0.50 kg BEST Munich (BESTMALZ) (15.0 EBC) Grain 2 8.3 % 0.33 L
    Mash Steps
    Step
    Name Description Step Time
    Temperature
    Mash In Add 15.65 L of water at 73.1 C 66.7 C 60 min

    ◯ Sparge Water Acid: None


    ◯ Fly sparge with 13.09 L water at 75.6 C
    ◯ Add water to achieve boil volume of 22.73 L
    ◯ Estimated pre-boil gravity is 1.055 SG

    Boil Ingredients
    Amt Name Type # %/IBU Volume
    30.00 g Tradition [5.30 %] - Boil 60.0 min Hop 3 19.3 IBUs -

    ◯ Estimated Post Boil Vol: 20.83 L and Est Post Boil Gravity: 1.062 SG

    Cool and Transfer Wort

    ◯ Cool wort to fermentation temperature


    ◯ Transfer wort to fermenter
    ◯ Add water if needed to achieve final volume of 20.00 L

    Pitch Yeast and Measure Gravity and Volume


    Fermentation Ingredients
    Amt Name Type # %/IBU Volume
    1.0 pkg Belgian Ale (Mangrove Jack's #M41) Yeast 4 - -

    ◯ Measure Actual Original Gravity _______ (Target: 1.062 SG)


    ◯ Measure Actual Batch Volume _______ (Target: 20.00 L)

    Fermentation

    ◯ 12 Mar 2019 - Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)


    ◯ 16 Mar 2019 - Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)
    Page 2 of 2

    Dry Hop and Bottle/Keg

    ◯ Measure Final Gravity: _________ (Estimate: 1.008 SG)


    ◯ Date Bottled/Kegged: 26 Mar 2019 - Carbonation: Bottle with 117.64 g Corn Sugar
    ◯ Age beer for 30.00 days at 18.3 C
    ◯ 25 Apr 2019 - Drink and enjoy!

    Notes

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