Belgian Strong Blonde Question - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Belgian Strong Blonde Question

Reply
 
Thread Tools
Old 11-30-2010, 06:01 PM   #1
amrmedic
 
amrmedic's Avatar
Recipes 
 
Oct 2008
St Petersburg, Florida
Posts: 304
Liked 3 Times on 3 Posts



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.

 
Reply With Quote
Old 11-30-2010, 07:34 PM   #2
Nateo
 
Nateo's Avatar
Recipes 
 
Jul 2010
Bennett Springs, MO
Posts: 2,050
Liked 39 Times on 30 Posts


Mash temp depends on how dry you want the final product to be. I'd say 149/150* for a "to style" dryness.

I like to add the sugar after primary fermentation is almost done. Subtract a liter or two from your water amount, enough to dissolve the sugar, and add later. The theoretical solubility of sugar is about 200g/ml, which for the metrically challenged is about 4pounds/quart. This would result in a very thick syrup, so I'd recommend at least double/quadruple the amount of water, or 1 or 2 quarts for your 2 pounds of sugar.
__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

 
Reply With Quote
Old 11-30-2010, 09:39 PM   #3
Judochop
Recipes 
 
Oct 2008
Libertyville, IL
Posts: 333
Liked 7 Times on 5 Posts


I kind of prefer the Jamil philosophy when going for the Belgian Golden Strong. Simple grain bill, fermented bone dry. So... Pils + Sugar + not more than another 6-8 oz total of anything else. Mash low and long.

In my mind, if ya start adding the aromatics and maltier base grains, you're getting into Tripel territory. Unless, of course that's what you want. But that recipe above should make a plenty fine beer. Give me some.

Ditto to adding the sugar at the tail end of fermentation. Definitely the way to go. No reason not to, and probably some very good reasons to do.

 
Reply With Quote
Old 11-30-2010, 09:41 PM   #4
amrmedic
 
amrmedic's Avatar
Recipes 
 
Oct 2008
St Petersburg, Florida
Posts: 304
Liked 3 Times on 3 Posts


Can you add the sugar after the boil? Does it affect the beer when the sugar is added. I remember my chemistry and you can use a smaller amount if water and create a super saturated solution by heating the water forcing more moleces of the sugar into solution. Thats why I was thinking of adding it while the wort is hot.

 
Reply With Quote
Old 11-30-2010, 09:50 PM   #5
Nateo
 
Nateo's Avatar
Recipes 
 
Jul 2010
Bennett Springs, MO
Posts: 2,050
Liked 39 Times on 30 Posts


Yeast, like every other creature on the planet, are lazy. It'll eat the simplest sugars first.

The risk you run by adding a large amount of simple sugars at the front end is yeast that eats the easy sugars first, and then becomes unable to finish eating the maltose. Yeast fed only simple sugar lose their ability to process maltose within a couple generations.
__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

westicle Likes This 
Reply With Quote
Old 11-30-2010, 10:29 PM   #6
amrmedic
 
amrmedic's Avatar
Recipes 
 
Oct 2008
St Petersburg, Florida
Posts: 304
Liked 3 Times on 3 Posts


That makes sense. Thanks for the info.

 
Reply With Quote
Old 12-01-2010, 02:12 AM   #7
ReverseApacheMaster
Registered User
Recipes 
 
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts


My recipe uses a little wheat, munich and aromatic. Just enough to develop a little complexity (and head retention in the case of the wheat).

I added the sugar in the boil 10 min before flameout. I've done this every time I've used straight sugar in beer. I've never had a problem with stuck fermentation. I know many people do go for a secondary fermentation by adding the sugar directly to the fermenter after the initial fermentation ends. My thought would be to add some yeast nutrient to make sure the yeast have enough nutrient to ferment the sugar out.

 
Reply With Quote
Old 12-01-2010, 12:41 PM   #8
Houblon
Recipes 
 
Dec 2009
Hot & sticky Fla.USA
Posts: 706
Liked 17 Times on 16 Posts


Quote:
Originally Posted by amrmedic View Post
Hey

Belgian Strong Blonde Ale

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.
Recipe is fine for a Blond- Strong Blond but drop .5 - 1lb of sugar, depending on your efficiency
add sugar during boil

I do alot of Belgian beer and always add sugar in boil and never have problems with fermentation/ attenuation.
__________________
MyPics

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian strong ale acleanthous Recipes/Ingredients 1 06-02-2010 06:38 PM
How does this Belgian Dark Strong (or Belgian Black?) look? syd138 Recipes/Ingredients 24 08-06-2009 06:40 PM
Help With Belgian Strong Ale Please. celtic_man81 Recipes/Ingredients 9 09-18-2008 03:20 PM
Belgian Blonde aie Monk Recipes/Ingredients 5 04-18-2006 07:12 PM
Belgian Blonde Monk Recipes/Ingredients 4 03-30-2006 09:26 PM


Forum Jump