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$35.00
MYBLOND
Belgian Blond Ale : All Grain : 45.0 L
My leffe
October 26, 2012 at 04:40am
0.0/5.0 0 ratings
Ingredients (All Grain, 45.0 L)
- 9 kg
Pilsen 2RS Malt; Castle Malting
Pilsen 2RS Malt; Castle Malting
Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.
- 0.30 kg
Biscuit Malt; Castle Malting
Biscuit Malt; Castle Malting
Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.
- 1 kg
Munich 25 EBC Malt; Castle Malting
Munich 25 EBC Malt; Castle Malting
Features: Belgian specialty malt of Münich type. Kilned up to 100-105°C. Usage: Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%. Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers.
- 0.2 kg
Melanoidin 40 EBC Malt; Castle Malting
Melanoidin 40 EBC Malt; Castle Malting
Features: Belgian Melanoindin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process. Usage: Amber and dark beers, Scottish type and red coloured beers like Scottish ales, amber ales, red ales, and Irish ales. Characteristics: Very aromatic with intense malty flavour. Gives fullness and roundness to the beer colour, improves flavour stability and promotes red colour in your beer. Gives beer fuller body. This specialty variety has been described as “turbo Munich”.
- 1.4 kg
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 0.5 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 45 g
Styrian Goldings - 4.6 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 35 g
Styrian Goldings - 4.6 AA% pellets; boiled 30 min
Styrian Goldings
Mild, pleasant.
- 33 g
Saaz - 4.5 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
WYeast 1214 Belgian Abbey™
WYeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: A - Belgian Blond Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.018 | |
| Color: | 6.9 SRM | 4 - 7 | |
| Alcohol: | 6.8% ABV | 6.00% - 7.50% | |
| Bitterness: | 21.7 IBU | 15.00 - 30.00 | |
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