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Belgian Strong Blonde Ale
Belgian Blond Ale • All Grain • 5.5 gal
Excellent Belgian Blonde. Well balanced malt and hops with the distinctive citrus, clove and banana characteristics from the Belgian yeast strain. I am a fan of the Wyeast Belgian Ardennes.
March 25, 2012 pm 06:59pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 10 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 0.5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 4 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1.5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1.5 oz
Hallertau - 3.4 AA% whole; boiled 60 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
Saaz - 3.2 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Saaz - 3.2 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tbsp
5.2 pH Stabilizer - (omitted from calculations)
5.2 pH Stabilizer
Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 3522 Belgian Ardennes™
Wyeast 3522 Belgian Ardennes™
One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: A - Belgian Blond Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.072 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.018 | |
| Color: | 11.5 SRM | 4 - 7 | |
| Alcohol: | 7.8% ABV | 6% - 7.5% | |
| Bitterness: | 21.2 IBU | 15 - 30 | |
Discussion
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