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Double Enghien
Belgian Blond Ale • Extract • 5 gal
Belgian Blonde Ale
December 3, 2007 pm 01:57pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.25 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 0.25 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 8.5 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 0.50 lbs
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.
- 2.0 oz
Styrian Goldings - 3.5 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- .50 oz
Styrian Goldings - 3.5 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
White Labs WLP530 Abbey Ale
White Labs WLP530 Abbey Ale
Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: A - Belgian Blond Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.084 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.015 | 1.008 - 1.018 | |
| Color: | 6.9 SRM | 4 - 7 | |
| Alcohol: | 9.1% ABV | 6% - 7.5% | |
| Bitterness: | 24.0 IBU | 15 - 30 | |
Discussion
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