gatorPaul Manningclan Blond
Belgian Blond Ale - Partial Mash
$38.60 ea
• Makes 5 Gallons @ 75% Efficiency
Recipe Specifications
| og | fg | ibu | srm | abv |
|---|---|---|---|---|
| 1.062 - 1.075 | 1.008 - 1.018 | 15 - 30 | 4 - 7 | 6.00 - 7.50 |
 1.066 | 1.017 | 17.7 | 3.42 | 6.42 |
Recipe Notes
Smack the pack of yeast a few hours for you plan to brew (make sure yeast is super-fresh by inspecting the packaging date before you buy - substitute another yeast strain, like 3522, if you can't find super-fresh yeast for specified variety).
Add grains (in nylon mesh bag) to 3 quarts of water and heat up to ~152 deg. F.
Let steep for 20 minutes.
Top up to 3 gallons and heat up to boil. Remove bag of grains at ~175 deg. F.
After removing grains, add one 3-pound bag of dry malt extract and add 1 pound of sugar.
Boil for one hour, adding hops per recipe.
Meanwhile, chill 3 gallons of water - down to between 35 and 45 degrees.
With just one minute of the boil remaining, add remaining 3-pound bag of dry malt extract. Remove from heat. Add kettle to a sink full of ice water. Once wort in the kettle has cooled to about 100 degrees, add 2 gallons of chilled water to fermentor, add the concentrated wort, and top up to 5 gallons with remaining chilled water. Make sure splashing occurs when liquids are added to fermentor.
Shake the crap out of the fermentor for a minute or two to aerate the final wort.
Once the overall temperature has reached equilibrium at about 68-70 degrees (should take no time at all if kettle wort was at 100 and chilled water at 40 and roughly 50/50 proportions required to reach 5 gallons). uUse a hydrometer (and ""theif"" if using a glass fermentor vs. bucket) to measure the original gravity. It is perfectly okay if beer is too cold as long as it is not much below 60. Just use calculator to ""correct"" hydrometer reading.
When wort is between 60 and 70 degrees, add yeast. The pack should have swelled significantly. Tear it open and pour it into the fermentor.
Shake the wort some more - to introduce more oxygen but also to disperse the yeast throughout the wort.
Put on a fermentation lock if fermenting in plastic or blow-off hose if in glass. Active fermentation should begin in 8-16 hours from pitching. If no activity is apparent (no bubbles at all on the top and no bubbles coming from the fermentation lock or blow-off hose) after 24 hours, consider buying and pitching another pack of yeast.
Wait for fermentation to subside completely and allow beer to clear (give it at least 3 weeks - even if it ""looks done"" after only 1).
Bottle or keg. If bottling see, recipe for priming amounts. If kegging, either prime using half the specified amount of priming sugar or force carbonate to about 2.5 volumes of CO2 (~13psi).
