Hey
I plan on brewing a Belgian Strong Blonde Ale this week. I went to a new LHBS, so they didnt have everything I wanted so I had to compromise.
Tell me what you think of the recipe and my main question is what is a good temp to target for during a single infusion mash. Also, when is the best time to add the sugar? I have never brewed a Belgian before.
Thanks
11 lb Belgian Pils
1 lb Munich
8 oz Aromatic
2 lb Belgian Candy Sugar
1 oz Hersbrucker at 60
.4 oz Saaz at 30
.4 EKG at 15
I wanted Wyeast Belgian Strong Ale yeast, but they didnt have it. Actually I had to settle for Wyeast Trappist 3787. I also had to settle on those hops.
I spoke to them, and since they are new, they are trying to feel out what their customers want and trying to stock up based on that, so hopefully in the future I wont have to settle.
I plan on brewing a Belgian Strong Blonde Ale this week. I went to a new LHBS, so they didnt have everything I wanted so I had to compromise.
Tell me what you think of the recipe and my main question is what is a good temp to target for during a single infusion mash. Also, when is the best time to add the sugar? I have never brewed a Belgian before.
Thanks
11 lb Belgian Pils
1 lb Munich
8 oz Aromatic
2 lb Belgian Candy Sugar
1 oz Hersbrucker at 60
.4 oz Saaz at 30
.4 EKG at 15
I wanted Wyeast Belgian Strong Ale yeast, but they didnt have it. Actually I had to settle for Wyeast Trappist 3787. I also had to settle on those hops.
I spoke to them, and since they are new, they are trying to feel out what their customers want and trying to stock up based on that, so hopefully in the future I wont have to settle.