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Lefty Blond System

Description
Raise ferment temp to 68 over a course of one week. Lager for 1 month at 45F when done fermenting.

Details

Beer Style
18A Belgian Blond Ale (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
90 min 
Maximum Extract
525.0 points
Potential Extract
388.2 points (70% from recipe)
Anticipated OG
1.078 SG
Boil SG
1.055 SG (at start of boil)
Anticipated Color
5.0 SRM     
Estimated IBU
21.0 IBU
Estimated FG
1.019 SG
Estimated Alcohol
7.7 %abv
Mash
60 m @ 150 tempF

Style Compliance

18A Belgian Blond Ale
Original Gravity
1.062-1.075 SG
Final Gravity
1.008-1.018 SG
Alcohol
6.0-7.5 %abv
Bitterness
15.0-30.0 IBU
Color
4.0-7.0 SRM
 
OG
1.078 SG High
FG
1.019 SG High
Alcohol
7.7 %abv High
Bitterness
21.0 IBU
Color
5.0 SRM
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Gambrinus Pilsner Malt 11 lbs 1.5 °L 38 ppg 81.5 %
Table Sugar (Sucrose) 1.5 lbs 1.0 °L 46 ppg 11.1 %
Briess White Wheat Malt 8 oz 2.6 °L 39 ppg 3.7 %
Dingemans Aromatic 8 oz 19.0 °L 37 ppg 3.7 %
Totals 13.5 lbs 525.0 points 100%

Fermentables

Name: Gambrinus Pilsner Malt
Amount: 11 lbs
Color: 1.5 °L
Potential: 38 ppg
% Grist81.5 %
Name: Table Sugar (Sucrose)
Amount: 1.5 lbs
Color: 1.0 °L
Potential: 46 ppg
% Grist11.1 %
Name: Briess White Wheat Malt
Amount: 8 oz
Color: 2.6 °L
Potential: 39 ppg
% Grist3.7 %
Name: Dingemans Aromatic
Amount: 8 oz
Color: 19.0 °L
Potential: 37 ppg
% Grist3.7 %
Totals
Amount: 13.5 lbs
Potential: 525.0 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Hallertauer 1.60 oz @ 4.0 %AA (6.4 AAU) 21.0 (30.6 %) Boil 60 min
Totals 1.6 oz
Hop: Hallertauer
Amount: 1.6 oz
%AA: 4.0
When: Boil
Time: 60 min
Totals
Amount: 1.6 oz

Yeast

Name Attenuation When
Wyeast 1214 Belgian Abbey 76 % Primary
Name: Wyeast 1214 Belgian Abbey
Attenuation: 76 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.