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Belgian Blond Ale • All Grain • 21 L
Mash @ 68ºC Boil 90 min Ferm 18º C 4 days - 21º C 3 days
March 13, 2014 pm 01:52pm
0.0/5.0 0 ratings
Ingredients (All Grain, 21 L)
- 5 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.
- 0.5 kg
Wheat Malt; Castle Malting
Wheat Malt; Castle Malting
Features: Belgian wheat malt. Kilned at up to 80- 85°C. Usage: Wheat beers, white, light beers, beers with low or no alcohol. Recommended proportion: 40%. Characteristics: Enhances the peculiar taste of wheat beers. Wheat malt is essential in making wheat beers, but is also used in malt-based beers (3–5%) thanks to its protein that gives the beer a fuller mouth feel and enhanced beer head stability.
- 0.15 kg
Aroma 100 EBC Malt; Castle Malting
Aroma 100 EBC Malt; Castle Malting
Features: Belgian aromatic malt. High germination temperature, kilning up to 115°C, to develop much aroma. Usage: Special very aromatic beers. Recommended proportion: up to 20%. Characteristics: Aroma malt provides rich malty aroma and flavour to amber and dark lager beers. Compared to other traditional coloured malts, is still high in diastatic power and imparts a smoother bitterness.
- 0.5 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.
- 40 g
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 60 min
Hallertauer Mittelfrüher
Fine, '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: | 1.066 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.018 | |
| Color: | 6.3 SRM | 4 - 7 | |
| Alcohol: | 7.1% ABV | 6% - 7.5% | |
| Bitterness: | 28.9 IBU | 15 - 30 | |
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