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St. Sixanahalve
Belgian Blond Ale • All Grain • 13.5 gal
After traveling to the Westvleteren Brewery in Belgium and drinking their Green labeled Blond Ale (6) for the first time, I was inspired to create this recipe. It turned out very close to the original beer brewed by the monks.
March 5, 2011 am 12:51am
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Ingredients (All Grain, 13.5 gal)
- 14.5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 8.0 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1.0 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 1.5 lbs
Torrified Wheat; Gilbertson & Page
Torrified Wheat; Gilbertson & Page
A whole kernel version of our popular wheat flakes. This is a whole kernel grain and will require milling.
- 3.0 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.
- 2.25 oz
Northern Brewer - 10.6 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 2.5 oz
Hallertauer Tradition - 3.0 AA% pellets; boiled 10 min
Hallertauer Tradition
Fine, 'Noble'.
- 2.0 oz
Styrian Goldings - 4.2 AA% pellets; boiled 1 min
Styrian Goldings
Mild, pleasant.
- 2 ea
Whirlfloc Tablets (Irish moss) - Crushed, added 15 minutes before end of boil (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
- 1/2 tsp
Wyeast Nutrient - Hydrated, added 15 minutes before end of boil (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
Wyeast 3787 Trappist High Gravity™
Wyeast 3787 Trappist High Gravity™
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.
Notes
Prepare a 1 liter yeast starter, using a stir plate if possible. Mash at 150 degrees. Treat water to medium hardness. Boil 15 minutes before adding hops. Add candi sugar 5 minutes before end of boil. Add Goldings at end of boil. Chill to 67 degrees. Aerate! Pitch. Ferment at 67-69 degrees for 2 weeks or until terminal. Condition in secondary for 4-6 weeks. Cork and cage with champagne yeast and priming sugar. Bottle condition for at least 2 weeks at warm temp. Cheers.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: A - Belgian Blond Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.068 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.018 | |
| Color: | 5.7 SRM | 4 - 7 | |
| Alcohol: | 7.4% ABV | 6% - 7.5% | |
| Bitterness: | 30.6 IBU | 15 - 30 | |
Discussion
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