BELGIAN BLONDE

 

Brewer: Adi Hastings    

Competition: Drunk Monk Challenge    

Place: 1st (BoS)

 

Batch Size: 5 gallons

Mash: 60 minutes at 148-150 F; sparge at 170 F

8 lb Belgian Pils

0.5 lb Munich Malt (light)

0.5 lb White Wheat Malt

1.0 lb. Dextrose 

 

Boil: 60 minutes

0.45 oz Columbus - 60 Minutes

0.5 oz Sazz - 5 Minutes

 

Yeast:

The Yeast Bay Dry Belgian Ale

 

Fermentation:

70 F for 7 days

 

OG: 1.054     IBU: 28

FG: 1.004