This beer placed first in the True Grist x Wellington Cask Fest competition. This beer was made by Mike Ongena. Discussion about this recipe can be found here.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|
| 20.8 L | 60 min | 12.3 IBUs | 7.0 SRM | 1.070 | 1.008 | 8.2 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|
| Belgian Blond Ale | 25 A | 1.062 - 1.075 | 1.008 - 1.018 | 15 - 30 | 4 - 7 | 2.2 - 2.8 | 6 - 7.5 % |
Fermentables
| Name | Amount | % |
|---|
| Pilsner | 4.536 kg | 71.43 |
| Rye | 623.7 g | 9.82 |
| Acidulated Malt | 170.1 g | 2.68 |
| Belgian Candi Syrup - Clear (0L) | 680.4 g | 10.71 |
| Belgian Candi Syrup - Amber (40L) | 340.2 g | 5.36 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|
| Saaz | 28.3 g | 75 min | Boil | Pellet | 3.5 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|
| Belgian Ale A OYL-024 (OYL-024) | Omega Yeast Labs | 79% | 18.33°C - 25.56°C |
Mash
| Step | Temperature | Time |
|---|
| 66.67°C | 60 min |
Notes
| Malt was actually Franco Belges, Amber syrup was actually Brun Fonce. These were not in the drop down options. |
