Belgian Blonde Ale
Style:
 Belgian Ale
Brewed on:
06/07/08
Bottled on:
 06/26/08
 O.G. 1.051 F.G.  0  Abv.  0
 Ingredients:

Grains/Extract/Sugars
6.25 lbs Pils Malt
3.25 lbs Wheat Malt
   

Adjuncts/Random:
0.75 lbs White Sugar

Hops:
12.5g New Zealand Organic Hallertau @ 8.6 (90)
12.5g New Zealand Organic Hallertau @ 8.6 (30)

Yeast:
Wyeast 5722 Belgian Ardennes (Chouffe)
Brewing Notes: Anticipated OG: 1.054
Anticipated FG: 1.008

Mash:
Add 15 qts @ 155 to get grain to 146.5 (wanted 147.) Mash 1 hour.
Add 7.25 qts @ 212 to bring to 158 (wanted 169_168. Rest 10 minutes.
Collect 4.1 gallons (5.5G - .5G deadspace - .95G absorb).
Add 3.15 gallons @ 212. Rest 10 minutes. Hit 177, wanted 170. Left cooler open to dissipate heat.
Collect 3.15 gallons for a total of 7.25 gallons

Boil:
Once it reaches a boil, add white sugar.
12.5g New Zealand Hallertau (90)
12.5g New Zealand Hallertau (30)
Chill to 70. Pitch yeast.

Fermentation:
Let it get up to 80 (external temperature – guessing that fermentation will raise to 85ish)

Variables:
This is the first brew with the barley crusher. This recipe assumes 65% efficiency – that may not be the case. In fact it wasn't - I got slightly under 65%. The gap needs to be smaller.

Yield: 24 22 oz bottles (4.125 gal)

Unfortunately I lost the sheet of paper with the FG. I think it was 1.004, which would give me 6.2% abv
Tasting Notes:
     

 
everything here © rudy watkins unless otherwise specified. blaaargh.