Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Belgian Single [Belgian Blond Ale]

Belgian Blond Ale – All Grain GONE

Batch Size:

6 gallons

Brew Date:

January 12, 2014

Statistics

Target OG:

1.047 11.7° P

Target FG:

1.012 3.1° P

Color:

5 SRM

IBU:

23.5 Tinseth

Malts and Grains

Amount	Malt/Grain	% of Grist
10.00 pounds	German Pilsen Malt (2-Row)	92%
0.25 pounds	Belgian Biscuit Malt	2.3%
0.25 pounds	Belgian Aromatic Malt	2.3%
0.25 pounds	German Light Munich Malt	2.3%
0.12 pounds	Honey Malt	1.1%
10.87 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
0.50 ounces	Sterling	75 min	Bittering	First Wort	Pellets	8.0%
0.50 ounces	Saaz	20 min	Flavor	Boil	Pellets	3.5%
0.50 ounces	Liberty	20 min	Flavor	Boil	Pellets	5.8%
0.50 ounces	Saaz	5 min	Aroma	Aroma	Pellets	3.5%
0.50 ounces	Liberty	5 min	Aroma	Aroma	Pellets	5.8%
2.50 ounces	Total Hop Weight

Yeasts

Mash Profile Cereal Mash and Single Infusion Mash

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Boil cereal adjuncts to add to infusion mash.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	30 min.	104°F	Add 30% of mash water at 111° F / 44° C
2	Protein Rest	Infusion	45 min.	122°F	Add 10% of mash water at 181° F / 83° C
3	Saccharification	Infusion	60 min.	150°F	Add 25% of mash water at 200° F / 93° C
4	Mash Out	Infusion	10 min.	168°F	Add 35% of mash water at 208° F / 98° C

Belgian Single

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	3.6
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	5.3
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	6.6
Post-Boil Amount:	6
Boil Time:	60
OG:	1.047 / 11.7° P
Mash PH:
Boil PH:

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Log: Belgian Single