Monk
Well-Known Member
Just kidding...so far. When I asked for recipes and advice for a Belgian Blonde Ale, I got some good help, but most people said they had no experience with brewing one. I thought, for those who might be interested, I'd update you here on how things are going and how it turns out.
So after reading through several recipes, I compromised with this one:
7.4 lbs. "Alexander's" Pale LME
1 lb. Clear Belgian Candi sugar
1/2 cup white cane sugar
1 oz Styrian Golding hops (60 min)
1/2 oz Styrian (20 min)
1/2 oz Styrian (2 min boil, 5 minute steep)
White Labs Belgian Abbey Ale Yeast
Now, apparently, many Belgians and non-Belgians have beef over different ingredients. One person told me to use candi sugar, another book said don't. One person said Crystal hops, another Styrians. One supposedly good recipe involved 2 lbs (read POUNDS!) of cane sugar. Basically, everyone I asked said the other people who gave me advice were retards, and not to listen to them. So I used a little cane sugar, a little candi sugar, and styrians because they seem to be the more traditional hop for the style. We'll see how it turns out.
So after reading through several recipes, I compromised with this one:
7.4 lbs. "Alexander's" Pale LME
1 lb. Clear Belgian Candi sugar
1/2 cup white cane sugar
1 oz Styrian Golding hops (60 min)
1/2 oz Styrian (20 min)
1/2 oz Styrian (2 min boil, 5 minute steep)
White Labs Belgian Abbey Ale Yeast
Now, apparently, many Belgians and non-Belgians have beef over different ingredients. One person told me to use candi sugar, another book said don't. One person said Crystal hops, another Styrians. One supposedly good recipe involved 2 lbs (read POUNDS!) of cane sugar. Basically, everyone I asked said the other people who gave me advice were retards, and not to listen to them. So I used a little cane sugar, a little candi sugar, and styrians because they seem to be the more traditional hop for the style. We'll see how it turns out.