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Big, Blonde and Belgain
Belgian Blond Ale • All Grain • 5.5 gal
Orange peel for aroma and toach of oats.East Kent Gold for flavor/aroma hops
August 29, 2008 pm 04:18pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 11 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 2 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 0.1875 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 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.
- 0.5 oz
Centennial - 10.0 AA% pellets; boiled 70 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 0.5 oz
East Kent Goldings - 4.5 AA% pellets; boiled 20 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 4.5 AA% pellets; boiled 5 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
- 1 tsp
yeast nutrient - (omitted from calculations)
yeast nutrient
-
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: | 1.069 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.018 | |
| Color: | 5.5 SRM | 4 - 7 | |
| Alcohol: | 7.4% ABV | 6% - 7.5% | |
| Bitterness: | 24.9 IBU | 15 - 30 | |
Discussion
Brew Notes
2008-08-29 4:22pm
8/28/08: 1000 ml yeats started with 1 cup light DME. 9/1/08: Brew day went well. Post boil OG on target (1.074) given 72% eff. Yeast pitched at 85F wort temp. 9/2/08: Primary chugging away; nice kraesen formed. 9/9/08: Transfered to secondary. SG 1.022 9/28/08: Bottled with 3/4 cup corn sugar. FG 1.012. Color looks good. No off aromas or flavors.
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