TANDEMBRYGGERIET BrewBlog > BrewBlogs > Blonde [Belgian Blond Ale]

Blonde

Specifics

Style:

Belgian Blond Ale — BJCP Style Information

Category:	Belgian Strong Ale
Number:	18A

A moderate-strength golden ale that has a subtle Belgian complexity, slightly sweet flavor, and dry finish. History: Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is widely marketed and distributed.

Commercial Examples: Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond, Straffe Hendrik Blonde, Brugse Zot, Pater Lieven Blond Abbey Ale, Troubadour Blond Ale.

Brew Date:

April 19, 2013

Tap Date:

May 14, 2013

Yield:

49.5 liters

Color (EBC/SRM):

12/6.1

Bitterness (Calc):

34 IBU (Tinseth)

BU/GU:

0.64

Calories:

172 (12 ounces)

Conditioning:

Bottles and Cask

ABV:

ABW:

4.7%

Bottling ABV:

Batch No:	2013/10
OG:	1.053
OG (Plato):	13.1° P
FG:	1.008
FG (Plato):	2.05° P
Real Extract:	4.05° P
App. Atten.:	84.3%
Real Atten.:	69.1%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

9.00 kilograms

Best Heidelberger Malz

75% of grist

1.90 kilograms

Best Münchener Malz Typ I

15.8% of grist

1.10 kilograms

Best Weizenmalz hell

9.2% of grist

12.00 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	49.5 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	92.5 litres	49.5 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	12.0 kilograms
Grain Absorbtion:	21.3 litres
Total Water Needed:	132.7 litres	92.5 litres (runoff) + 21.3 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	30 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	102.7 litres	132.7 litres (total water) – 30 litres (mash water)

)

100% of grist

Non-Fermentables

7 g

Yeast Nutrient @ 23 minutes

Hops

50.00 grams

Styrian Golding

Region:	Yugoslavia, United States
AAU Range:	4 - 7%
Notes:	Similar to Fuggles.
Typical Use:	Bittering, finishing, dry hopping.
Substitution:	Fuggles, Willamette
Example:	All English-style Ale, ESB, Bitter, Lager; Ind Coope's Burton Ale, Timothy Taylor's Landlord; English style ale

4.29% Pellets @ 90 minutes
Type: Bittering
Use: First Wort

214.5 AAUs

100.00 grams

Hallertauer Mittlefruh

Region:	Germany
AAU Range:	3 - 5%
Notes:	Pleasant, spicy, mild herbal aroma. Noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Hersbrucker, Mt. Hood, Liberty, Crystal, NZ Hallertau Aroma
Example:	Lager, Bock, Wheat; Sam Adams Boston Lager, Sam Adams Boston Lightship; German style lagers

4.7% Pellets @ 60 minutes
Type: Bittering
Use: Boil

470 AAUs

69.00 grams

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

3.1% Pellets @ 1 minutes
Type: Aroma
Use: Aroma

213.9 AAUs

219.00 grams

Total Hop Weight

898.4 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Belgian Golden Ale
Manufacturer:	White Labs
Product ID:	WLP570
Type:	Ale
Flocculation:	Low
Attenuation:	77%
Temperature Range:	20–24°C
Amount:	1500 ml

Equipment Profile

Speidels Braumeister

Batch Size:	50 liters	Boil Volume:	65 liters
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	10 liters
Efficiency:	80%	Mash Tun Weight:	5 kilograms
Hop Utilization:	100%	Mash Tun Volume:	30 liters
Loss:	5 liters	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature:	10°C	Tun Temperature:	10°C
Sparge Temperature:	78°C	PH:	5.5

Notes:

Steps

#	Name	Type	Time	Temp.	Description
1	Proteinrast	Infusion	15 min.	6.7°C
2	Ferularast	Infusion	15 min.	11.1°C
3	Verzuckerungsrast	Infusion	60 min.	18.9°C
4	Mash-out	Infusion	2 min.	25.6°C

Procedure

Hefestarter Am 17.04.2013, 21:25, 1,5 l Hefestarter mit 2 Röhrchen WLP570 Belgian Golden (Prod.datum 10.04.2013, viability 92 %) angesetzt. Zu erzielende Hefemenge entspricht ca. 75 % der normalerweise erforderlichen Hefemenge für OG 1.050. Hefestarter am 19.04.2013 früh morgens in den Kühlschrank gestellt. Maischeschema Einmaischen: 60 °C 1. Rast: 90 min @ 66 °C 2. Rast: 15 min @ 78 °C Brautag 16:15 Beginn Aufheizen zum Einmaischen 17:09 Tauchsieder reingetan 17:16 Einmaischtemperatur erreicht 17:23 Eingemaischt; Programmstart 17:36 Beginn 1. Rast 18:30 Erstmals gerührt 18:57 PP, gerührt 19:30 Beginn 2. Rast 19:50 Maischen beendet, Malzrohr hoch 19:59 Start Aufheizen zum Kochen 20:27 gespült mit 12 l Wasser @ 78 °C 20:48 Malzrohr raus 20:55 Kocht; Bitterhopfen rein 21:22 Bitterhopfen 2 rein (100 g Hallertauer) 21:59 Hefenahrung hinzugegeben 22:20 Aromahopfen rein 22:21 Kochen beendet -- Wasser marsch! 22:50 Messung: 17 °C -- Braumeister-Thermometer: 37 °C... 22:57 Würze marsch! 23:38 Abgefüllt, OG 1.053

Hefestarter
Am 17.04.2013, 21:25, 1,5 l Hefestarter mit 2 Röhrchen WLP570 Belgian Golden (Prod.datum 10.04.2013, viability 92 %) angesetzt. Zu erzielende Hefemenge entspricht ca. 75 % der normalerweise erforderlichen Hefemenge für OG 1.050. Hefestarter am 19.04.2013 früh morgens in den Kühlschrank gestellt.

Maischeschema
Einmaischen: 60 °C
1. Rast: 90 min @ 66 °C
2. Rast: 15 min @ 78 °C

Brautag

16:15 Beginn Aufheizen zum Einmaischen

17:09 Tauchsieder reingetan

17:16 Einmaischtemperatur erreicht

17:23 Eingemaischt; Programmstart

17:36 Beginn 1. Rast

18:30 Erstmals gerührt

18:57 PP, gerührt

19:30 Beginn 2. Rast

19:50 Maischen beendet, Malzrohr hoch

19:59 Start Aufheizen zum Kochen

20:27 gespült mit 12 l Wasser @ 78 °C

20:48 Malzrohr raus

20:55 Kocht; Bitterhopfen rein

21:22 Bitterhopfen 2 rein (100 g Hallertauer)

21:59 Hefenahrung hinzugegeben

22:20 Aromahopfen rein

22:21 Kochen beendet -- Wasser marsch!

22:50 Messung: 17 °C -- Braumeister-Thermometer: 37 °C...

22:57 Würze marsch!

23:38 Abgefüllt, OG 1.053

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	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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