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Vatch's Belgian Flashback Blonde Abbey

Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 60% (brew house)
Source: St Ark's Bane
Calories: 190 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)

Created: Sunday November 30th 2014

Original Gravity:

1.058

Final Gravity:

1.011

ABV (standard):

6.2%

IBU (tinseth):

23.2

SRM (morey):

5.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	Belgian - Pilsner11 lb Pilsner	37	1.6	83%
0.50 lb	Belgian - Biscuit0.5 lb Biscuit	35	23	3.8%
0.25 lb	German - Munich Light0.25 lb Munich Light	37	6	1.9%
0.50 lb	American - White Wheat0.5 lb White Wheat	40	2.8	3.8%
1 lb	Cane Sugar1 lb Cane Sugar	46	0	7.5%
13.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	60 min	21.59	85.7%
0.25 oz	Saaz0.25 oz Saaz Hops	Pellet	3.5	Boil	15 min	1.56	14.3%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Hallertau Hersbrucker (Pellet)	21.59	85.7%
0.25 oz	Saaz (Pellet) 0.24999999942814 oz Saaz (Pellet) Hops	1.56	14.3%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 qt	Dough-in	Infusion	--	104 °F	20 min
6.8 qt	Starch Conv.	Infusion	--	145 °F	40 min
	Mash Out	Decoction	--	170 °F	20 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	irish moss		Fining	Boil	15 min.
0.25 lb	rice husks		Other	Mash	40 min.

Yeast

White Labs - Trappist Ale Yeast WLP500

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-Low
Optimum Temp:	65 - 72 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: cane sugar Amount: 4.1

Notes

Add cane Sugar at wort boil.

Brewed: 30 Nov 14
PBG: 1.022
OG: 1.052
Rack to 2nd: 6 Dec 14
FG: 1.02
Bottled: 13 Dec 14
Consumed: 31 Dec 14

Brewed: 14 Nov 15
OG: 1.054
2nd: 7 Dec 15
Bottled: 22 Dec 15
FG: 1.01

Brewed : 5 Sep 17
Dough in (infusion): 108 deg F; 20 min. (12.25 qrts H2O at 115 deg)
Protein Rest (infusion): 123 eg F; 30 min (2.5 qts boiling H2O)
Starch Conv. (decoction): 155 deg F
Mash Out (infusion): 170 deg F
OG: 1.052
2nd: 13 Sep 17
Bottled: 1 Oct 17
FG: 0.998

Last Updated and Sharing

1,467

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Brews

Public: Yup, Shared
Last Updated: 2017-10-10 13:52 UTC
Snapshot Created: 2014-11-30 15:01 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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