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Dagwood does a Belgian Blonde
Belgian Blond Ale • All Grain • 5 gal
Refreshing strong ale.
June 8, 2009 pm 01:39pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 lbs
German 2-row Pils
German 2-row Pils
- .5 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .5 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1.5 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.
- 1.5 oz
Tettnanger - 3.8 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Tettnanger - 3.8 AA% whole; boiled 5 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Wyeast 3522 Belgian Ardennes™
Wyeast 3522 Belgian Ardennes™
One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.
Notes
A good drinking Belgian strong ale- Mash in at 152 ( using 1.3 qt to # of grain ratio- also make sure you compensate for your grain temps when calculating strike water) Mash out at 165-170 using the same ratio - Try and obtain 6.5 gal or wort to boil. I used 2 qt of starter- Chill the wort to 70 and pitch the yeast- I held my ferm temps in the 73-75 range for 14 days. I crashed for on week and kegged- Conditioned in the keg at room temp using 1/4 cup of wheat dme to prime.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: A - Belgian Blond Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.018 | |
| Color: | 4.3 SRM | 4 - 7 | |
| Alcohol: | 7.0% ABV | 6% - 7.5% | |
| Bitterness: | 29.5 IBU | 15 - 30 | |
Discussion
current state
2009-07-08 2:38pm
I currently have this one holding at 60. It got good and carbed up at room temp now I'm giving it the cellar treatment for about 3 weeks. I'll crack it and let you know in a few weeks. The pre carb beer was really smooth- just a slight malt presence and a little bit of fruit and funk from tne yeast. I think the tettnanger did this beer some justice as well. The final results will be posted soon.
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