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Belgian Blond Ale Ferry

Belgian Blond Ale Ferry

Belgian Blond Ale : All Grain : 20 L

ilferry

My first experience

October 12, 2012 at 12:26pm

0.0/5.0 0 ratings

Ingredients (All Grain20 L)

  • 5.00 kg Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 0.200 kg Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 0.200 kg Caramel Vienna Malt; Malteries Franco-Belges

    Caramel Vienna Malt; Malteries Franco-Belges

    This malt strengthens the color and increases the mellowness of all beer styles while also providing a fine aroma and taste.

  • 0.200 kg Belgian Wheat Malt

    Belgian Wheat Malt

    Malted wheat for use in Wheat beers.

  • 35 g Fuggle - 5.1 AA% whole; boiled 40 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 20 g Fuggle - 5.1 AA% whole; boiled 10 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 5 g Hallertauer Hersbrucker - 3.8 AA% whole; boiled 5 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • Fermentis T-58 Safbrew T-58

    Fermentis T-58 Safbrew T-58

    Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: A - Belgian Blond Ale

Range for this Style
Original Gravity: 1.057 1.062 - 1.075
Terminal Gravity: 1.010 1.008 - 1.018
Color: 6.2 SRM 4 - 7
Alcohol: 6.2% ABV 6.00% - 7.50%
Bitterness: 22.0 IBU 15.00 - 30.00

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