This is a recipe I made up, though it's probably very similar to other blondes. I'm going to brew this next weekend. I will post results as more information becomes available to me. Feel free to give me your opinions.
Category: Belgian Strong Ale
Subcategory: Belgian Blonde Ale
Brew house efficiency: 75%
Expected yeast attenuation: 77%
Post-boil volume: 5.5 gallons
Estimated SRM: 5.4
Estimated IBU: 25
Original Gravity: 1.0704
Final Gravity: 1.0162 (very slightly sweeter than the style guidelines, if I beat 77% attenuation, this won't be a problem)
- 10 lbs Belgian pils malt
- 2.75 lbs Belgian pale wheat
- 0.5 lbs CaraVienne malt
- 0.25 lbs Aromatic malt
- 0.33 lbs Clear Belgian candi sugar
- 1 oz. East Kent Goldings (5%), 60 min
- 1 oz. East Kent Goldings (5%), 30 min
Shoot for a lower mash pH for the lighter profile, stay within recommended brewing limits for all other significant minerals. Employ a mash ratio of 1.5-2 quarts per pound. Sparge with whatever you want as long as you collect enough water for a 90 minute boil. Mash at 153 degrees. Don't mash above 155 or below 150.
Wyeast 1388 - 2 Activator packs made into a 2000 mL starter 36 hours before pitching. 1 activator would be ok but you would need to pitch a gallon starter. No thanks.
Boil time: 90 minutes
Add candi sugar to boil for at least 30 minutes. If you're using an immersed chiller, add the sugar at least 10 minutes before you put the chiller in.
3 weeks in primary at 70 degrees, then keg or bottle. Give it a gentle swirl every 5 days or so. Let the fermentation heat up as it wants, just don't let it get above 80. A blowoff tube is a necessity as I expect this to run like crazy. If bottling, you might consider giving it a week or two in a cold secondary (45-50 degF).
I am expecting this beer to be ready to drink after about a month, but truly it should probably be left to sit in a cold place for 6 months before enjoying.