Joegaarden Grand Cru
Belgian Blond Ale • All Grain • 19 L
Hope it tastes good.
April 12, 2007 pm 04:58pm
Ingredients (All Grain, 19 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
Stuck sparge!
2008-06-29 11:45am
No barley/rye malt? How do you sparge it? I tought it was impossible!
