• Favorite
  • Discuss
  • Subscribe
Farmer's Blond

Farmer's Blond

Specialty IPA: Belgian IPA • All Grain • 2.5 gal


Belgian Blond IPA with a kiss of Orange

August 6, 2019  05:04pm

0.0/5.0 0 ratings

Ingredients (All Grain2.5 gal)

  • 4 lbs German 2-row Pils

    German 2-row Pils

  • .25 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • .25 lbs American Caramel 10°L

    American Caramel 10°L

    This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.

  • .25 lbs Cargill Red Wheat; Cargill Malt

    Cargill Red Wheat; Cargill Malt

    Made from Hard Red Spring Wheat grown in the Midwest, Cargill Red Wheat is best used when brewing white or traditional weizen beers.

  • .75 lbs Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • .5 oz Magnum - 14.5 AA% pellets; boiled 40 min


    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • .5 oz Cascade - 5.5 AA% pellets; boiled 5 min


    Spicy with citrus notes. Slightly grapefruity.

  • .5 oz Orange Peel (dried) - 5 min boil (omitted from calculations)

    Orange Peel (dried)

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • .5 oz Orange Peel - 5 days in secondary (omitted from calculations)

    Orange Peel

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • Fermentis S-33 Safbrew S-33

    Fermentis S-33 Safbrew S-33

    A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.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: 21 - IPA

Subcategory: B - Specialty IPA: Belgian IPA

Range for this Style
Original Gravity: 1.067 1.058 - 1.080
Terminal Gravity: 1.015 1.008 - 1.016
Color: 6.5 SRM 5 - 15
Alcohol: 6.8% ABV 6.2% - 9.5%
Bitterness: 56.9 IBU 50 - 100


Post a Comment

Subscribe to this discussion.