The Belgian Blond recipe from our video series reviewing some beers from friend of the show Patrick Chavez, AKA Patchworx Brewing. Check out out tasting of this beer.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 6 gal |
75 min |
27.6 |
6.2 SRM |
1.067 |
1.012 |
7.22 % |
Fermentables
| Name |
Amount |
% |
| Pilsner Malt |
10.5 lbs |
63.88 |
| Pale Malt, 2-Row |
2.312 lbs |
14.07 |
| Corn Sugar (Dextrose) |
1 lbs |
6.08 |
| Vienna |
1 lbs |
6.08 |
| Caravienne Malt |
10 oz |
3.8 |
| Munich |
8 oz |
3.04 |
| Wheat White Malt |
8 oz |
3.04 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Huell Melon |
1 oz |
75 min |
First Wort |
Pellet |
5.4 |
| Huell Melon |
1 oz |
45 min |
Boil |
Pellet |
5.4 |
| Huell Melon |
1 oz |
15 min |
Boil |
Pellet |
5.4 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Calcium Chloride (CaCl2) |
3 g |
0 min |
Mash |
Water Agent |
| Gypsum (CaSO4) |
5 g |
0 min |
Mash |
Water Agent |
| Lactic Acid |
10 ml |
0 min |
Mash |
Water Agent |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Belgian Ardennes (3522) |
Wyeast Labs |
76% |
32°F - 32°F |
Mash
| Step |
Temperature |
Time |
| Temperature |
149°F |
60 min |
