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La fee blonde
Belgian Specialty Ale • All Grain • 21 L
Simple but delicious. My twist on the mystic beer La Chouffe.
February 12, 2010 am 11:51am
4.0/5.0 1 rating
Ingredients (All Grain, 21 L)
- 7 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.5 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 - 5.0 AA% whole; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 25 g
Styrian Goldings - 6.0 AA% whole; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 20 g
Saaz - 5.0 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 15 g
Corriander seeds - boil 15 min (omitted from calculations)
Corriander seeds
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
-
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
I hate complicated beers. So this one is as simple as it can get! One malt, one sugar, two hops and some spices. The yeast really makes this beer and gives it a kind of "elves and fairies" funkiness! It should be similar to La Chouffe, but a bit more bitter. (because I love saaz!) Mash details. two step infusion: 19.5L beta-amylase rest: 62C 20 min alpha-amylase rest 68C 45 min add 5.5L @ 100C mashout: 78C sparge with 6L @ 80C ferment at 26C
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.081 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 5.1 SRM | 1 - 50 | |
| Alcohol: | 9.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 38.3 IBU | 0 - 100 | |
Discussion
Banana beer?
2011-03-15 4:24pm
Added a smidgen of clove at 5 mins. Increased Crazy fruity smell. Everyone swears that it smells like banana. Very pleasant aroma with a dry finish. A little boozy. Coats your mouth at first. If you're a die hard belgian fan, you'll love this recipe.
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