Belgian Blond Ale Hoppy Belgian Blonde

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DannPM

Well-Known Member
Joined
Jan 13, 2011
Messages
1,867
Reaction score
25
Location
Pittsburg
Recipe Type
All Grain
Yeast
3655 Belgian Schelde Ale
Yeast Starter
1.2 L
Additional Yeast or Yeast Starter
N/a
Batch Size (Gallons)
5.5
Original Gravity
1.061
Final Gravity
1.008
Boiling Time (Minutes)
90
IBU
47
Color
3 SRM
Primary Fermentation (# of Days & Temp)
Pitched at 65, ended at 75 after two days
Secondary Fermentation (# of Days & Temp)
Never
Additional Fermentation
N/a
Tasting Notes
See Below
388168_649875772169_58801067_33466826_1802264516_n.jpg


12 lbs Castle Pilsner

2 Ounces Saaz 5.5% AAU @ FWH
0.5 Ounces Styrian Goldings 3.9% AAU @ 15
0.5 Ounces Styrian Goldings 3.9% AAU @ 5
1 Ounces Saaz 5.5% AAU @ Flameout
1 Ounces Styrian Goldings 3.9% AAU Dry Hopped 7 Days
1 Tab Whirflock @ 15 minutes
0.6 TSP Wyeast Yeast Nutrient 10 Mins

Wyeast 3655 Belgian Schelde Ale
Source: 1 Smack Packs
Starter: 1.2L

Pitching Temp: 65
Finishing Temp: 75
Temp Timeframe: 2 Days


Infused 4 Gallons @ 151 for 83 Minutes
Batch Sparged 3 gallons @ 170 for 15 mins
Batch Sparged 2 gallons @ 170 for 15 mins

Primed with Kegged to 3 volumes

ABV: 7.17%

Look: Clear with some haze, seems to be clearing up as it lagers longer. Effervesent, large head that fades quicker than normal but lasts as a soapy ring.

Aroma: Definate orange esters, some slight lemon, hop aroma is large with plesant hoppy aroma of Styrians up front and some very slight earthiness

Taste: Malt is apparent and hops are very upfront, it's a very smooth bittering, really doesn’t taste like 47 IBUs but that's what it is. Well rounded as malt carriers hops perfectly while letting them shine. Belgian orange and lemon esters present and you feel them and I feel they are enhanced by the hops which are making this an actually well rounded brew, very cohesive and for a Belgian relatively clean.

Mouthfeel: Fairly light, no carbonic bite, Finishes dry

Drinkability: Utmost IMO, another brew again when this strain is available.
 
This looks nice! Looks a lot like De Ranke's XX Bitter, which I quite like. It is very drinkable; seems to help digestion rather than hinder it. Have you had that? Does this compare?

How long did you wait to prime and keg? I suspect it wasn't after 2 days, which is the only timeframe I see in your post. How long grain-glass?
 
Thanks man! You're right, I left it in the fermentor for three weeks, dry hopping for the last week.

It is light enough that I do not ever feel full from it, regardless of the amount drank. :)

Actual primary fermentation only took two days but I did let it condition on the yeast cake for just about another three weeks. Kegged it after that and ready to drink about 9 days from kegging.
 
This sounds really interesting. I remember being mesmerized when I had a fresh orval in Belgium. The dryhop flavor that never makes the travel across the ocean blew me away. I know it's been a while, any further thoughts/refinement on this recipe?
 
This looks awesome! I'm thinking about brewing this, with some strawberries added!!
You think i should add them when I go to secondary after like 3 weeks?
Like 5# for 5g I'm thinking?


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