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)
ABV: 7.5%
Grain bill:
Sugar additions:
Hop schedule:
Water recommendations:
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.
Yeast:
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.
Fermentation:
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.
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)
ABV: 7.5%
Grain bill:
- 10 lbs Belgian pils malt
- 2.75 lbs Belgian pale wheat
- 0.5 lbs CaraVienne malt
- 0.25 lbs Aromatic malt
Sugar additions:
- 0.33 lbs Clear Belgian candi sugar
Hop schedule:
- 1 oz. East Kent Goldings (5%), 60 min
- 1 oz. East Kent Goldings (5%), 30 min
Water recommendations:
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.
Yeast:
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.
Fermentation:
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.