looking for a recipe...

[shinerfanok]

whats up guys,
I am really wanting to do a belgian blonde ale similar to grimbergens blone. I really like that taste of it. Has anyone done anything similar? Just wanting to know, I dont have the equipment right now to do any all grain so would like to see what you all have for extract. thanks a bunch

 

[WorryWort]

did you look in the recipe section?

Belgian Strong Ale - Home Brew Forums

Here's another site too

Fred's Home Brew Pages

 

[shinerfanok]

thanks man but im looking for an extract recipe... not a partial or all grain... having some difficulty finding one...

 

[VTBrewer]

If you find one you like just post it and we'll help you with the conversion. Basically the specialty grains stay in, and the 2 row/pale/etc gets converted at .75lbs LME for each pound grain or .6lbs DME for each pound grain.

 

[shinerfanok]

ah alright man... just wondering pretty new to the conversions. Would just like to get a nice recipe for a belgian blonde ille do some looking and try and post to get a conversion thanks man

 

[shinerfanok]

All Grain Recipe - Blonde Ale ::: 1.052/1.012 (5.75 Gal)
Grain Bill
9.5 lbs. - 2 Row Pale Malt (US)
1 lb. - Munich Malt
1 lb. - Carapils or Carafoam


Hop Schedule (21 IBU)
1.25 oz - Hallertau [4.8%] (60 Min.)
1 oz - Saaz [4%] (5 Min.)


Yeast
White Labs WLP001/ Wyeast 1056 / Safale S-05 American Yeast
- OR -
White Labs German Ale/Kolsch (WLP029) - 1800 ml starter

Mash/Sparge/Boil
Mash at 154° for 30 min.
Sparge as usual
Boil for 60 minutes
Cool and ferment at about 67° (WLP001) or 58° (WLP029)


Note
Recipe changed 10/08 to lighten it up a bit.

this is somthing ide like to try or somthing similar... Would like to convert it, dont have the all grain equipment right now...

 

[Yooper]

All Grain Recipe - Blonde Ale ::: 1.052/1.012 (5.75 Gal)
Grain Bill
9.5 lbs. - 2 Row Pale Malt (US)
1 lb. - Munich Malt
1 lb. - Carapils or Carafoam


Hop Schedule (21 IBU)
1.25 oz - Hallertau [4.8%] (60 Min.)
1 oz - Saaz [4%] (5 Min.)


Yeast
White Labs WLP001/ Wyeast 1056 / Safale S-05 American Yeast
- OR -
White Labs German Ale/Kolsch (WLP029) - 1800 ml starter

Mash/Sparge/Boil
Mash at 154° for 30 min.
Sparge as usual
Boil for 60 minutes
Cool and ferment at about 67° (WLP001) or 58° (WLP029)


Note
Recipe changed 10/08 to lighten it up a bit.

this is somthing ide like to try or somthing similar... Would like to convert it, dont have the all grain equipment right now...

Well, that's a nice recipe but not a Belgian! You could consider using Belgian yeast, though, if you wanted to make it a fruity ale. I like it just like it is.

It's easy to convert- but please note that it will be darker than a pale yellow in color. Munich malt tends to be a little dark, and extract brews tend to be darker as well.

I'd use ultralight or extra light DME if you can find it. What size boil do you plan on doing? I'll convert it right now, if you let me know so I can figure the hopping.

 

[shinerfanok]

probably going to do a 2gal boil, 5 gals overall... I figured that on a lme most of my brews always tend to be just a little dark but since theres not a problem with the way it tastes the outcome of color doesnt ever bother me...

 

[Yooper]

probably going to do a 2gal boil, 5 gals overall... I figured that on a lme most of my brews always tend to be just a little dark but since theres not a problem with the way it tastes the outcome of color doesnt ever bother me...

Ok, here's what I'd do:

1 pound 2-row
1 pound Munich malt
1 pound carapils

2 pounds extra light DME
3 pounds extra light DME

1.50 ounces Hallertauer 60 minutes
1.00 ounce Saaz 5 minutes.

Bring 3.75 quarts of water to 160 degrees. Add the grain bag, and mash at 153 degrees for 45 minutes. Stir the grains around in the bag, making sure all grains are wetted. After 45 minutes, lift the grain bag out and hold over the pot to drain. Place in a colander and pour over approximately 1.25 gallons of 170 degree water, or enough to get you to your boil volume.

Bring to a boil, and remove from the heat.
Add the 2 pounds light DME. Bring to a boil and add the Hallertauer hops. Set the timer for 60 minutes. With 15 minutes left in the boil, add the remaining 3 pounds DME. With 5 minutes left, add the Saaz hops. After the timer beeps, turn off the heat and cool the wort as quickly as possible. Pitch the yeast when the wort temperature is 65 degrees or so.

 

[Yooper]

That recipe uses extra light DME- I just like it better than pale LME for light beers.

 

[shinerfanok]

thank you much... i will give it a try somtime in the next week or two... expecting a baby in the next few weeks but ille keep you up to date.

 

[ZooBrew]

I'd use a Belgian yeast and 1 oz. orange peel. I'd change the hops to Fuggle or Goldings. IMO, Saaz is for lagers, not sweet Belgians (besides it'd give it an iron taste). Use 6 lbs. of Light DME and make a grain tea of 8 oz. Carapils, 8 oz. of Flaked Barley and 4 oz. of Crystal 10L (2 gal). Do a full 5 gal boil for 60 min. Top up to 5 gal in primary. I'm a big fan of Wyeast 3522 Belgian Ardennes. You could use 2 packs of SAFBREW T-58. Give it at least a month in the bottle. (I call this my 'Mijn Gebouwde Blonde de Gent')