Belgian Blonde
Belgian Blond Ale
7.1% / 16.1 °P
Recipe by
Menegin
All Grain
Alpayc BM 50L
70.9% efficiency
Batch Volume: 40 L
Boil Time: 60 min
Mash Water: 38.63 L
Sparge Water: 13.85 L @ 75 °C
Total Water: 52.48 L
Boil Volume: 46.75 L
Pre-Boil Gravity: 1.050
Vitals
Original Gravity: 1.066
Final Gravity: 1.012
IBU (Tinseth): 18
BU/GU: 0.27
Color: 11.4 EBC
Mash
Strike Temp — 70.5 °C
Mash — 66 °C — 60 min
Mash Out — 75 °C — 10 min
Malts (9.5 kg)
7 kg (60.9%) — Thracian Pilsner 2-Row — Grain — 4 EBC — Mash
1.5 kg (13%) — Weyermann Wheat Malt light — Grain — 4.5 EBC — Mash
1 kg (8.7%) — Muntons Maris Otter Extra Pale Ale — Grain — 4 EBC — Mash
Other (2 kg)
2 kg (17.4%) — Candi Sugar — Sugar — 20 EBC — Boil — 20 min
Hops (100 g)
50 g (10 IBU) — Celeia 3.2% — Boil — 60 min
50 g (8 IBU) — Saaz 3.5% — Boil — 30 min
Miscs
0.2 g — Baking Soda (NaHCO3) — Mash
0.9 g — Calcium Chloride (CaCl2) — Mash
0.8 g — Canning Salt (NaCl) — Mash
1.4 g — Epsom Salt (MgSO4) — Mash
1.4 g — Gypsum (CaSO4) — Mash
10 ml — Lactic Acid 80% — Mash
0.1 g — Slaked Lime (Ca(OH)2) — Mash
5 g — Carrageenan — Boil — 10 min
5 g — Irish Moss — Boil — 10 min
35 g — Coriander Seed — Boil — 5 min
50 g — Orange Peel, Sweet — Boil — 5 min
Yeast
1 pkg — Fermentis BE-256 Safebrew Abbey Ale 82%
4.6 L starter
452 g DME / 552 g LME
646 billion yeast cells
1 million cells / ml / °P
Fermentation
Primary — 15 °C — 21 days
Cold Crash — 2 °C — 2 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
60Mg2+
9Na+
28Cl-
50SO42-
25HCO3-
40
Yine bir @menegin reçetesi 
İlk defa kendi candi şekerimi yaparak uyguladığım reçete. Candi şekeri yaparken, her zamanki gibi menegin’ in kafasını ütülememi saymazsak, forum tek kaynak oldu. Hem elitlerin hem de bizler gibi sıradan forumdaşların paylaşımlarını birkaç kez okudum, biraz yavaş anlıyor olabilirim 
, fazlasıyla yeterliydi.
Hem Candi yapımından hem de kaynatma gününden birkaç kare aşağıda. İlk kare ödüllü pH metreden
@durul (2/3)
Magic olabilir
