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Belgian Blond Ale • All Grain • 150 L

Rava Strong Ale

Blonde light

February 21, 2021  07:29pm

0.0/5.0 0 ratings

Ingredients (All Grain150 L)

  • 25 kg Pilsner Malt; Ireks

    Pilsner Malt; Ireks

    Basic malt. This light IREKS brewing malt is suitable for the production of light beers and, in addition, forms the basis for most types of beer. It is characterized by a light colour combined with a high enzymology and high extract contents.

  • 1 kg Cara 20 EBC Malt; Castle Malting

    Cara 20 EBC Malt; Castle Malting

    Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.

  • 0.5 kg Biscuit Malt; Castle Malting

    Biscuit Malt; Castle Malting

    Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.

  • 0.5 kg Amber Malt; Castle Malting

    Amber Malt; Castle Malting

    Features: Belgian brown malt. Specially germinated and kilned up to 110°C. Usage: Pale ale beers, brown porter and special beers; in a diverse range of British beers. Up to 20% of the grist. Characteristics: Amber malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruits. Amber malt has a bitter flavor which mellows on ageing, and can be quite intensely flavored. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.

  • 3 kg Corn Grits

    Corn Grits

    Imparts a corn/grain taste. Use in American lagers.

  • 3 kg Wheat Raw

    Wheat Raw

    Contributes glyco-proteins to enhance foam stability.

  • 5 kg 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.

  • 75 g Magnum - 12.5 AA% pellets; boiled 60 min

    Magnum

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

  • 75 g Saaz - 3.5 AA% pellets; boiled 10 min

    Saaz

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

  • 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: 1.059 1.062 - 1.075
Terminal Gravity: 1.011 1.008 - 1.018
Color: 4.6 SRM 4 - 7
Alcohol: 6.3% ABV 6% - 7.5%
Bitterness: 22.0 IBU 15 - 30

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