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belgin trip II
Belgian Blond Ale • All Grain • 5 gal
second time I brewed this, first was a grand.
December 19, 2004 pm 02:29pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6.1 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 6.15 lbs
German 2-row Pils
German 2-row Pils
- .3 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .25 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .15 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- .75 oz
Northern Brewer - 8.0 AA% whole; boiled 90 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- .5 oz
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
White Labs WLP550 Belgian Ale
White Labs WLP550 Belgian Ale
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
Notes
118* protien rest in 3 gal, add 1.25 gal of boiling water and bottom heat to raise temp to 154 for 60 min. sparge at 168 to collect 6.5 gal for 90 min boil.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: A - Belgian Blond Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.018 | |
| Color: | 5.6 SRM | 4 - 7 | |
| Alcohol: | 7.2% ABV | 6% - 7.5% | |
| Bitterness: | 30.4 IBU | 15 - 30 | |
Discussion
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