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4.11.18

4.11.18

Belgian Blond Ale • All Grain • 5 gal

leobloom

secondary on 4/17 bottled on 5-5

April 17, 2018 at 06:17pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 10 lbs Organic Pilsner; Great Western

    Organic Pilsner; Great Western

  • .5 lbs Pale Wheat Malt; Weyermann

    Pale Wheat Malt; Weyermann

    German-grown top-quality wheat (2004 harvest). Product Characteristics: Ideal foundation grain for pale Weizenbiers, such as Hefeweizen and Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavors to top-fermented beers. Recommended Quantities: Up to 80% in Bavarian-style Weizenbiers, up to 50% in North American pub wheat ales, up to 7% in Altbier and Kölsch. Suitability (beer styles): Ales: Hefeweizen, Kristallweizen, Weizenbock, Dunkelweizen, pub wheat ales, Altbier, Kölsch, light or low-alcohol beers

  • .125 lbs Acidulated Malt; Weyermann

    Acidulated Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers

  • .75 oz Brewers Gold - 10.5 AA% whole; boiled 45 min

    Brewers Gold

    Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor

  • .5 oz Saaz - 3.6 AA% whole; boiled 20 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • .5 oz Saaz - 3.6 AA% whole; boiled 5 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • White Labs WLP545 Belgian Strong Ale

    White Labs WLP545 Belgian Strong Ale

    From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and seasonal beers.

Style (BJCP)

Category: 25 - Strong Belgian Ale

Subcategory: A - Belgian Blond Ale

Range for this Style
Original Gravity: 1.059 1.062 - 1.075
Terminal Gravity: 1.008 1.008 - 1.018
Color: 4.3 SRM 4 - 7
Alcohol: 6.7% ABV 6% - 7.5%
Bitterness: 31.5 IBU 15 - 30

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