Recipe Type: All Grain
Yeast: Belgian Wit WP400
Yeast Starter: Yeast Cake From Prior Brew
Batch Size (Gallons): 5.25
Original Gravity: 1.057
Final Gravity: 1.008
IBU: 18.9
Boiling Time (Minutes): 60
Color: 4.9 (SRM)
Primary Fermentation (# of Days & Temp): 14 Days (65 degrees)
Additional Fermentation: One week chilling in keg
Secondary Fermentation (# of Days & Temp): 7 Days (65 degrees)

Style: Belgian Blond Ale
TYPE: All Grain
Taste: (45.0)

Recipe Specifications
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Batch Size: 5.25 gal
Boil Size: 6.50 gal
Estimated OG: 1.053 SG
Estimated Color: 4.9 SRM
Belgian_Blonde_Color.jpg
Estimated IBU: 18.9 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 +/- Minutes

Ingredients:
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Amount Item
5.00 lb Pale Malt (2 Row) US (2.0 SRM)
4.00 lb Wheat Malt, Bel (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Wheat, Flaked (1.6 SRM)
0.25 lb Caravienne Malt (22.0 SRM)
1.00 oz Williamette [5.50%] (60 min)

1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat

Mash Schedule: Single Infusion, Medium Body (154-156 degrees), Batch Sparge
Total Grain Weight: 10.25 lb

NOTE:
This is a basic Belgian Blonde AG recipe kit I got from Midwest. Awesome beer. I ended up pitching this onto a Belgian Wit (WL400) yeast cake from a prior session. This was a long primary. 14 days and very vigorous.

I named it the SWMBO Slayer because it is decievingly potent. A very smooth, mellow tase with a medium body and just a hint of the fruity flavor from the yeast. Very refreshing.

My SWMBO loves this beer, but one glass on an empty stomach and she was out like a light at 7:00PM. I'll definitely do this one again and may back off on the Pale by about a pound to bring the ABV down a bit.

Easy recipe and one of Midwests cheapest recipe kits. ($15)
How could she resist this:
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Hear what others are saying and give me your feedback here