Partially Blonde
| Recipe Name: |
Partially Blonde - Blonde Trappist Table Beer Brewer: Andy Ippolito, Germantown MD |
| Style: | 16E Belgian Speciallty Ale - Blonde Trappist Table Beer |
| Mash: | All-Grain |
| Volume: | 6 gal |
| OG: | 1.044 |
| FG: | 1.010 |
| % Alc: | 4.5% |
| IBU: | 25 |
| SRM: | 5.2 |
| Description of this Beer |
|
1st Place 16E: 2010 3rd Annual Liquid Poetry Slam 2010 GABF ProAm Selection - New Belgium
Judges Overall Impression: "Excellent Flavor, but very light. If this is what you are going for great - I'd love to see it a bit bigger in the aroma profile (yeast ester, phenols). Well balanced, technically very clear: sessionable
Inspired by Ron Jefferies Bam Bier |
| Fermentables |
| Amount & Type of Fementable (grain, extract, sugar, fruit, etc.) |
|
Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 52.6 4.50 lbs. Pilsener Germany 38.00 2 23.4 2.00 lbs. Pale Malt(2-row) America 36.00 2 11.7 1.00 lbs. White Wheat Belgium 40.00 3 6.4 0.55 lbs. Flaked Barley America 32.00 2 2.9 0.25 lbs. Cara-Pils Dextrine Malt 33.00 8 2.9 0.25 lbs. Crystal 80L 33.00 80 |
| Hops |
| Amount & Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop |
|
Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 1.00 oz. Tettnanger Pellet 4.50 18.5 60 min. 0.50 oz. Sterling Pellet 6.20 6.5 30 min. 0.50 oz. Sterling Pellet 6.20 0.0 0 min. |
| Other Ingredients |
| Amount & Type (herbs, spices, wood, finings, etc.), When/Where Added |
|
1 Whirlfloc at 15min 1/2 tsp WYeast Yeast Nutrient at 15 min |
| Yeast | |
| Type of Yeast (e.g. Wyeast 1056, White Labs WLP001) | Amount Pitched |
| WY3522 Belgian Ardennes | 1000ml Starter |
| Directions |
| Include mash temps/times, boil times, fermentation temps/duration, etc. |
|
Mash Schedule Mash Type: Single Step Qts Water Per Lbs Grain: 1.80 - Before Additional Infusions Saccharification Rest Temp : 150 Time: 60 Mash-out Rest Temp : 0 Time: 0 Sparge Temp : 165 Time: 10
Fermentation Primary: Start at 67F finished at 72 - 10 days
Carbonate Carbonate in bottle with cane sugar – Approx. 3 vols |