25A Belgian Blond Ale

Belgian Blonde

Recipe · 21 L batch

OG1.057

FG1.010

ABV6.2%

Water prep

Weyermann Barke Pilsner Malt	4.6 kg	77.3%
Weyermann Vienna Malt	0.9 kg	15.2%
D45 Candi Syrup	0.45 kg	7.5%

Strike18 L

Rest 64 °C / 60 min

Mash out 76 °C / 10 min

Sparge 13 L at 76 °C

Pre-boil target28.5 L

60 min Czech Saaz 65 g

10 min Czech Saaz 20 g · Yeast Nutrient 4 g · Whirlfloc 1 tablet · Zinc 0.5 tablet

LalBrew Abbaye2 packets

Temperature18 °C

Target volume21 L

Pitch temp18 °C