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Joegaarden Grand Cru

Joegaarden Grand Cru

Belgian Blond Ale • All Grain • 19 L

joKing

Hope it tastes good.

April 12, 2007 pm 04:58pm

0.0/5.0 0 ratings

Ingredients (All Grain19 L)

  • 7 kg German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • 1 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.

  • 25 g Saaz - 4.4 AA% pellets; boiled 60 min

    Saaz

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

  • 15 g Saaz - 4.4 AA% pellets; boiled 15 min

    Saaz

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

  • 10 g Saaz - 4.4 AA% pellets; boiled 1 min

    Saaz

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

  • White Labs WLP400 Belgian Wit Ale

    White Labs WLP400 Belgian Wit Ale

    Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.

Notes

Ferment between 14C - 18C

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: A - Belgian Blond Ale

Range for this Style
Original Gravity: 1.105 1.062 - 1.075
Terminal Gravity: 1.017 1.008 - 1.018
Color: 5.8 SRM 4 - 7
Alcohol: 11.7% ABV 6% - 7.5%
Bitterness: 19.8 IBU 15 - 30

Discussion

Vilamiu

Stuck sparge!

2008-06-29 11:45am

No barley/rye malt? How do you sparge it? I tought it was impossible!

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