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- Nov 4, 2008
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I made this recipe in 2011 and mashed @ 151 and I think it came out a bit sweet. This year I plan to mash @ 148, and there only other difference is I am not cold crashing in secondary to avoid the necessity of a bottling yeast. I also no longer have a fridge for cold crashing.
For a 2.5 gallon batch
Grains:
6lb 12oz Pilsner
8 oz Aromatic
8 oz Cara-pils
12 oz sucrose
Hops:
1/2 oz Perle 60 min
1/2 oz Saaz 20 min
1/2 oz Saaz 5 min
Yeast: White Labs 550
I added Irish Moss as well.
Last time I fermented 5 days @ 70F, then over the course of 31 days it went from 77 F to 35 F. I plan on just doing a two week primary and not messing around with secondaries.
Any Belgian Blonde experts please critique.
For a 2.5 gallon batch
Grains:
6lb 12oz Pilsner
8 oz Aromatic
8 oz Cara-pils
12 oz sucrose
Hops:
1/2 oz Perle 60 min
1/2 oz Saaz 20 min
1/2 oz Saaz 5 min
Yeast: White Labs 550
I added Irish Moss as well.
Last time I fermented 5 days @ 70F, then over the course of 31 days it went from 77 F to 35 F. I plan on just doing a two week primary and not messing around with secondaries.
Any Belgian Blonde experts please critique.