Bastogne Blonde

Belgian Blond Ale BJCP 2008 – 18A

OG
1.070
FG
1.010
SRM
4.5
ABV
7.5%
IBU
30.8
Batch #
2013-11
Batch Size
10.00 gal
Boil Time
90 min
Brew Date
June 9, 2013
Tap Date
July 20, 2013
BU/GU
0.44
ABW
6.2%
Kcal
227 12 oz
Real Extract
5.2° P
Attenuation
84.8% apparent
69.6% real

Fermentables

Belgian Plisen Malt
18.00 lbs|74.2%
Type
Grain
Origin
Belgium
Color
1.5 SRM
PPG
44.0
Info
Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
74.2%
American Wheat Malt
4.00 lbs|16.5%
Type
Grain
Origin
United States
Color
2.0 SRM
PPG
42.0
Info
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
16.5%
Belgian Aromatic Malt
0.50 lbs|2.1%
Type
Grain
Origin
Belgium
Color
20.0-26.0 SRM
PPG
78.0
Info
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
Dextrose (Corn Sugar)
1.75 lbs|7.2%
PPG
10.0
Info
Increases gravity without adding much body. Commonly used for priming in bottles.
7.2%

Hops

1.25 oz
Magnum 11.6%
60 min Boil
0.30 oz
Delta 6.5%
15 min Aroma
0.30 oz
Delta 6.5%
1 min Aroma

Non-Fermentables

0.33 oz
Sweet Orange Peel Spice
Boil5 min

Yeasts

1 pkg
Belgian Ardennes3522
Wyeast

Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size
10.00gal
Boil Volume
12.55gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Top Up Water
0.00gal
Trub Chiller Loss
1.00gal

Mash Profile Single Infusion Mash, Extra Light Bodied Beer, No Mash Out

Mash Steps

Step 1
Mash In90 min
147°F

Fermentation and Aging

14 days
Primary
67°F
10 days
Secondary
65°F
7 days
Tertiary
°F
30 days
Age
65°F

Water Profile Highlands Ranch, Colorado

Calcium
31.4
Bicarbonate
56.9
Sulfate
41.1
Chloride
0.9
Magnesium
3.5
Ideal PH
5.4

Procedure

Added 4g (by weight) of liquid calcium chloride to the mash to get it to ~40 ppm.

Mash PH: 5.8. Added 3/4 tbsp lactic acid to mash to adjust to 5.4.

Pre-boil PH: 5.2.

Pitching PH: 5.2.

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