Bastogne Blonde
Specifics
Reference
Style:
Yield: 5 gallons
Reference
Color (SRM/EBC):
4.2/8.4
Bitterness (Calc): 29.7 IBU (Rager)
BU/GU: 0.44
Calories: 221 (12 ounces)
ABV: 7.7%
ABW: 6%
OG: 1.068
OG (Plato): 16.6° P
FG: 1.010
FG (Plato): 2.56° P
Real Extract: 5.1° P
App. Atten.: 84.6%
Real Atten.: 69.3%
General Information
Method: All Grain
Source: Geoff Humphrey
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
1.00 pounds Sucrose (Table Sugar)  
Reference
Hops
Reference
Yeast
Name: Bastogne Belgian Ale
Manufacturer: White Labs
Product ID: WLP510
Type: Ale
Flocculation: Medium
Attenuation: 77%
Temperature Range: 66–72°F
Amount: 2000 ml
Procedure
  • Single infusion mash at 151-152° for at least 60 minutes.
  • Add hops according to schedule.
  • Add sugar in the last 15 minutes along with Irish Moss. As an option, add the sugar in secondary instead of the boil - mix with some water and boil to make a syrup.
  • Cool to fermentation temperature.
  • Ferment for in primary at 70° for seven days. Secondary ferment for at least seven days. Age for at least 60 days.

 

Fermentation
Primary: 7 days @ 70° F
Secondary: 7 days @ 70° F
Age: 42 days @ 55° F
Notes

Assumes 70% efficiency and 82% attenuation.