Advice on a Belgian

[KayaBrew]

Looking for some opinions on this Belgian Blond. Specifically, should I add all that sugar to the boil, or add it during active fermentation? Is 150F good for a mash temp., or should I go 148F and mash for 90 minutes? Lastly, how long should I let this monster bulk condition in a secondary before I bottle? I'm assuming the longer the better, but this is my first attempt at a Belgian, and my first beer ever (out of 50 or so batches) over 1.068. I have a HUGE starter ready to pitch into this one.

Belgian Blond
18-A Belgian Blond Ale
Author: Marc L

Size: 5.25 gal
Efficiency: 75.0%
Attenuation: 87.0%
Calories: 253.74 kcal per 12.0 fl oz

Original Gravity: 1.077 (1.062 - 1.075)
Terminal Gravity: 1.010 (1.008 - 1.018)
Color: 6.04 (4.0 - 7.0)
Alcohol: 8.87% (6.0% - 7.5%)
Bitterness: 21.4 (15.0 - 30.0)

Ingredients:
11 lb Belgian Pils
.5 lb Wheat Malt
.5 lb Aromatic Malt
2 oz Hallertau (3%) - added during boil, boiled 60 min
0.0 tsp Ferm-Cap S - added during boil, boiled 60 min
1.0 tsp Irish Moss - added during boil, boiled 10.0 min
2 lb Candi Sugar Clear
0.0 ea White Labs WLP550 Belgian Ale

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Mash In - Liquor: 4.5 gal; Strike: 167.15 °F; Target: 150 °F
01:33:00 Sach Rest - Rest: 90 min; Final: 146.9 °F
01:33:00 Sparge - First runnings: 0.0 gal sparge @ 168.0 °F, 0.0 min; Sparge #1: 4.77 gal sparge @ 195.0 °F, 0.0 min; Total Runoff: 7.72 gal

Results generated by BeerTools Pro 1.5.3

 

[squeekysheep]

carfull with too big of a starter if you wanna get those esters. many belgians pitch under what is considered correct for most brews to get more esters.

i like to pitch simple sugars in a secondary

 

[Barc]

You should be fine adding the sugar to the boil. Most Belgian yeasts will do fine with up to 1.1...

148 to 150 will be fine. If you're looking to do a drier beer, do it at 148. A tad less dry, 150. Most folks wouldn't be able to tell the difference with that much sugar, anyway.

One suggestion, just use POS (Plain Old Sugar) instead of Candi sugar. The acidic wort will invert the sugar for you and you will save a few bucks. Just be sure you put it in off the heat or it may stick and burn.

Another suggestion is to possibly save a little of your hops for an aroma / flavor addition or potentially add a little more while still keeping your IBUs about the same. I wouldn't overdo it since you're not looking for something like that but it may be something you want to think about if you are hoping to have any hop character other than the mild bitterness of the 60 min addition.

Hope that helps!