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Old 04-05-2007, 07:43 PM   #1
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Default SWMBO Slayer - Belgian Blonde

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
--------------------------
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:
------------
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:
belgian_blond_pour.jpg
belgian_blond_pour_1.jpg
Hear what others are saying and give me your feedback here


Last edited by BierMuncher; 04-06-2007 at 01:37 AM.
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Old 04-05-2007, 07:57 PM   #2
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Default SWMBO Slayer - Belgian Blonde


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.

Here's the link to the recipe post...

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Old 04-05-2007, 08:27 PM   #3
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interesting.....


I normally dont like belgians but Im willing to give them another shot. hows the tartness on this one?

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Old 04-05-2007, 08:46 PM   #4
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How different is this from the Blue Moon ?

I want to make another beer with my *FROZEN* Belgian Wit yeast to see if it does indeed work after being frozen for 2 weeks.

What exactly is 0.25 lb Caravienne Malt (22.0 SRM) wheat ? What if my LHBS doesn't have it ?

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Old 04-05-2007, 08:55 PM   #5
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Not tart at all, otherwise my SWMBO wouldn't drink it. There is that mellow undertone of fruit, but no sourness or truly identifiable citrus flavor.

This is more mild than the Beglian Wit (Blue Moon). No coriander or orange zest.

For people who drink Blue Moon and say "if only it didn't have that pepper taste"...this is perfect.

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Old 04-05-2007, 09:09 PM   #6
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I just took a sip of my Blue Moon and its sharper than I expected. Its still a good beer, just different. I think the zest came through pretty strong. Its almost citricy. Its 10 days old now. I'm going to fine it and bottle it on Monday.

So this recipe is mellower ?

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Old 04-05-2007, 09:15 PM   #7
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Quote:
Originally Posted by brewman !
I just took a sip of my Blue Moon and its sharper than I expected. Its still a good beer, just different. I think the zest came through pretty strong. Its almost citricy. Its 10 days old now. I'm going to fine it and bottle it on Monday.

So this recipe is mellower ?
Mellower flavor, but stronger alcohol.

That zest you tase will subside considerably. Along with chilling and carbing, you'll find that it really becomes less aggressive.

I find that tasting my secondary (light ale) beers yields little to no real flavor. That's why the coriander and orange are screaming through right now.
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Old 04-05-2007, 09:59 PM   #8
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i hate to be a pain, extract + specialty recipe please?

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Old 04-06-2007, 02:42 AM   #9
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Here's a visual:
belgian_blond_pour.jpg

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Old 04-30-2007, 12:30 AM   #10
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any chance there is an extract version of this...it sounds delicious ?

and sorry about the newb question...but WTF is SWMBO?

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