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Belgian Blond Ale • All Grain • 150 L
Blonde light
February 21, 2021 pm 07:29pm
0.0/5.0 0 ratings
Ingredients (All Grain, 150 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
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 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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