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Bach's Blond Ale
Belgian Blond Ale • All Grain • 8.5 gal
Brewed 4/16, see notes for more detail.
May 13, 2010 pm 11:30pm
0.0/5.0 0 ratings
Ingredients (All Grain, 8.5 gal)
- 13 lbs
German 2-row Pils
German 2-row Pils
- .5 lbs
Carahell® (Organic); Weyermann®
Carahell® (Organic); Weyermann®
Carahell® is produced from malted German two-row barley from certified organic barley. Weyermann CARAHELL® consists of golden brown kernels, with a very aromatic smell. Our malts are produced according to the strict „German Purity Law“. We don’t use any genetically manipulated materials.
- 1 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 1 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 1 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1.875 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1 oz
Hallertau - 1.5 AA% pellets; boiled 20 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Perle - 7.8 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- .5 oz
Sterling - 7.5 AA% pellets; boiled 60 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
-
White Labs WLP550 Belgian Ale
White Labs WLP550 Belgian Ale
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
Notes
Brewed 4/16 Water Treatment: 5.2 pH Stabilizer, Denver (South Platte) water. Mash Schedule Dough in with 4 gal 135° F 122° F for 20 minutes 146° F for 30 minutes 152° F for 30 minutes 170° F for 10 minutes Post Boil SP 1.064 1 Pint Starter (stir plate) 4/29 Transferred to secondary, SP 1.012
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: A - Belgian Blond Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.018 | |
| Color: | 5.3 SRM | 4 - 7 | |
| Alcohol: | 7.1% ABV | 6% - 7.5% | |
| Bitterness: | 23.7 IBU | 15 - 30 | |
Discussion
Getting Ready to Bottle
2010-06-12 11:10am
6-12 and still in the secondary.
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