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A Monk, A Quaker and A Blond Walk Into A Bar
Belgian Blond Ale • All Grain • 6 gal
Simple Belgian Blond recipe with a touch of oats and orange peel for aroma.
December 28, 2004 am 10:16am
3.0/5.0 1 rating
Ingredients (All Grain, 6 gal)
- 12 lbs
Moravian Well-Modified Pale
Moravian Well-Modified Pale
Suitable for ales or lagers. It can be used with a single temperature infusion mash schedule.
- 0.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.5 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1/2 oz
Magnum - 15.0 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.
- 1/2 oz
East Kent Goldings - 6.7 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 6 oz
Clementine orange peel, fresh - (omitted from calculations)
Clementine orange peel, fresh
-
White Labs WLP570 Belgian Golden Ale
White Labs WLP570 Belgian Golden Ale
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will
Notes
Planning on a single step infusion at 150F for 60 minutes. Fresh orange peel added during last 10 minutes of boil.
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: | 1.012 | 1.008 - 1.018 | |
| Color: | 3.8 SRM | 4 - 7 | |
| Alcohol: | 6.1% ABV | 6% - 7.5% | |
| Bitterness: | 27.8 IBU | 15 - 30 | |
Discussion
Hoping for the best!
2005-01-02 2:25pm
Brewed this recipe 01/01/05 and it went mostly well. I ended up with more volume and a lower efficiency than expected so the OG was low. The yeast starter was made 5 days early because I wasn't sure if yeast a year and a half past due would still be viable. It took right off, and did the same when pitched into the fermenter; healthy fermentation within 6 hours. So, hoping for the best with this one.
Racked to secondary, everything seems good.
2005-01-11 3:38pm
Racked a little late because I was out of town. There was still foam on the surface so I think the timing will not affect the quality. After a few hours in the secondary there is very little activity and likely the batch can be bottled within a few days. The aroma has a very fruity, estery quality—very Belgian. Not sure how much of it is a result of the orange peel, but I don't recall an aroma as pleasing in connection with other Belgian ales I have brewed without the use of the orange peel. Really looking forward to sampling this beer!
Chargin' with CO2, won't be long now!
2005-02-07 6:41pm
It's in the keg! Haven't officially tried it yet but the fruity Belgian aroma has remained. The long time in the secondary has allowed it to clarify pretty well. It is charging with CO2 as I type and will post final taste reactions when it chills.
A little bitter.
2005-02-10 9:52pm
The bitterness turned out to be more intense than I like. Next time I will probably use a more delicate bittering hop instead of the high alpha magnum. Overall, the beer has good mouthfeel and body, and I will continue to develope this recipe.
Thanks for the inspiration
2008-09-01 4:01pm
Base on your comments, I made a few changes - see Big, Blonde, and Belgian. Brewing it today (9/1). Jay
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