3rd Place - Belgian_Blonde_March_2009_HRBTS_Cup – JP Messier

Recipe Specifics

 

Batch Size (Gal):

5.00

Wort Size (Gal):

5.00

Total Extract (Lbs):

11.00

  

  

Anticipated OG:

1.069

Plato:

16.80

Anticipated SRM:

7.2

    

  

Anticipated IBU:

27.3

  

  

Wort Boil Time:

60

 Minutes

  

 

Pre-Boil Amounts

 

Evaporation Rate:

15.00

 Percent Per Hour

  

Pre-Boil Wort Size:

5.88

 Gal

  

Pre-Boil Gravity:

1.059

 SG

14.40 Plato

 

Grain/Extract/Sugar

 

%

Amount

Name

Origin

Potential

SRM

9.1

1.00 lbs. 

White Wheat

Belgium

1.040

3

4.5

0.50 lbs. 

Caramel Pils Malt

Belgium

1.034

2

18.2

2.00 lbs. 

Demerara Sugar

Generic

1.041

1

54.5

6.00 lbs. 

Pilsner LME

  

1.030

3

4.5

0.50 lbs. 

Aromatic Malt

Belgium

1.036

25

4.5

0.50 lbs. 

Biscuit Malt

Belgium

1.035

24

4.5

0.50 lbs. 

Vienna Malt

America

1.035

4

 

Hops

 

Amount

Name

Form

Alpha

IBU

Boil Time

1.00 oz. 

Spalter Select

Pellet

5.00

22.5

60 min

2.00 oz. 

Styrian Goldings

Pellet

2.00

4.8

15 min

 

Yeast

WhiteLabs WLP510 Bastogne

Notes

 

1 tsp of Irish Moss at 15 mins.
Late Extract Addition
1000 ml starter