Belgian Blond Ale SWMBO Slayer - Belgian Blonde

[masonsjax]

SWMBO pulled the last couple of pints of this from the keg a couple of weeks ago. Another one slain! Time to make another batch.

 

[artbrewer]

BM

how would this do with german wheat beer yeast-- Wyeast 3068 Weihenstephan?

 

[BierMuncher]

BM

how would this do with german wheat beer yeast-- Wyeast 3068 Weihenstephan?

You'll get much closer to a German hefe with this yeast. A lot of banana and clove flavors.

 

[methane]

Well, I've read this whole thread, and it this recipe is definitely going in the queue. But I do have a question about fermentation temperature. I've noticed that it was mentioned a handful of time that people are fermenting this for a good month at 60-65 deg. F. What would the consequences be if one were to ferment this in the low 70s? I'm not set up with a good cooling solution yet. But one thing I do know is that Wit is one of the (very) limited varieties that SWMBO actually like to drink.

Thanks,
Brad

 

[BierMuncher]

Well, I've read this whole thread, and it this recipe is definitely going in the queue. But I do have a question about fermentation temperature. I've noticed that it was mentioned a handful of time that people are fermenting this for a good month at 60-65 deg. F. What would the consequences be if one were to ferment this in the low 70s? I'm not set up with a good cooling solution yet. But one thing I do know is that Wit is one of the (very) limited varieties that SWMBO actually like to drink.

Thanks,
Brad

I think you'll be fine if you keep it in the low 70's. It will have a bit more character, but certainly nothing that she would be likely to notice. Brew on. :rockin:

 

[bdaddy]

I've noticed that it was mentioned a handful of time that people are fermenting this for a good month at 60-65 deg. F. What would the consequences be if one were to ferment this in the low 70s?

http://www.whitelabs.com/beer/strains_wlp400.html

I was just noticing Optimum Fermentation Temperature is 67-74°F.

 

[Captain_Bigelow]

I just pulled my first pint of the sweet orange peel version. It is delicious. Probably the best beer I have made out of my past 10 batches or so.

 

[masonsjax]

I'm gonna make this again, but I think I'm gonna try with WLP550 Belgian Ale Yeast this time.

 

[Hugh_Jass]

I'm thinking of another batch of this beer. I'm going to pull off 10-15% of the sweet wort and sour it and innoculate the remainder of the wort with wlp 400. Once fermentation is complete, I'll boil the soured portion and add it back to the beer. Has anyone tried this? I think a slight tartness from the soured portion would add another complexity.
Thoughts? Suggestions?

 

[greeneyed]

I think I am going to make this one next.
There has been several extract recipes mentioned in this thread.
Anyone know which would be best to try?

 

[Jud]

BM Thank you for sharing this recipe! I brewed it last week for my SWBMO, I can't wait to pour her a glass of it!!! She is really excited about it! (not so much for the Russian Imperial Stout I brewed last month) Brewing this for her has let me get away more brewing! Plus I got the ok to order bulk grain, and a couple more kegs this week!!! :rockin:

Oh yeah took your advice about a blow off tube!!!

 

[BierMuncher]

BM Thank you for sharing this recipe! I brewed it last week for my SWBMO, I can't wait to pour her a glass of it!!! She is really excited about it! (not so much for the Russian Imperial Stout I brewed last month) Brewing this for her has let me get away more brewing! Plus I got the ok to order bulk grain, and a couple more kegs this week!!! :rockin:

Oh yeah took your advice about a blow off tube!!!

Another marriage taken to the next (homebrewing) level.

 

[krops13]

What do you think a Belgian trappist yeast would do to the flavor?

 

[mordantly]

Make sure you find the happy medium between just enough to get her frisky and sleepy time ......

catnip perhaps?

 

[heywolfie1015]

I'm getting ready to brew this tomorrow and was curious if I will need rice hulls? I see that it's a batch sparge, but just wanted to check people's experiences.

Thanks for the recipe, BierMuncher. Can't wait for this!

 

[masonsjax]

I made this one again, and I'm drinking it now. I used a little more caravienne in place of crystal 10, and upped the 2 row by .5 lbs. It came out at about 6.3% ABV. I fermented with WLP550 Belgian Ale yeast, and it came out very, very good. This yeast is nice and spicy, not tart or fruity at all. I love it!

Edit: WLP400 is excellent as well, just different. I tend to gravitate toward peppery, spicy foods and wine, so naturally I prefer the WLP550, but this beer is excellent both ways. Cheers!

 

[jyeary90]

Hey this looks like a real solid recipe, and I decided I am going to make it next. However I would like to add some zest to this recipe since you said it's a bit plain, so what fruits/spices would you suggest adding to the wort? I was thinking some orange and ginger would complement it nicely.

 

[NotALamer]

I'd go with coriander rather than ginger, this is turning into more of an imperial wit than a blonde though. BCS wit recipe calls for 1.5 oz fresh citrus zest, 0.4 oz crushed coriander seed, and 0.03 oz dry chamomile fllowers @ 5 mins.

 

[jyeary90]

Okay so forgive my noob question, but could someone enlighten me as to what is meant by single infusion and batch sparge?

 

[NotALamer]

When you feel the need to excuse yourself for asking a noob question, it's probably a good idea to search the forums before posting. Here's a book.

 

[masonsjax]

Okay so forgive my noob question, but could someone enlighten me as to what is meant by single infusion and batch sparge?

Be sure to read the sticky threads at the top of the "All grain" forum on this site. In fact, I recommend reading all the stickies on all of the forums here. They are all enlightening. Welcome!

 

[mightynintendo]

This recipe is next on the list. I'm adjusting it a bit for 5.5 post-boil gallons, adding an additional ounce of fuggles for 60 min, boiling for 90 minutes instead of 60, and increasing the grain bill in equal proportions to end up with 14.25 lbs of grain (75% brewhaus efficiency) for an original gravity of 1.070. I'm estimating an SRM of 6.0 and 27 IBU's. I can't wait to get started!

 

[PhelanKA7]

For my second brew I went to the store with the intentions of doing this but ended up with something, eh... different.

Since I'm not fancy enough to do the all grain version yet I tried to do extract version, but the LHBS didn't have any pale malt, so I did:

3# Briess Pilsner DME
4# Briess Bavarian LME.

Then I thought to myself: "Those extracts sound totally wrong and unBelgian." So I got some:

1# DARK Belgian rock candy (only used about .5# after picking out the darkest bits of candy. I wanted to keep it as light as possible. Yes I know. I'm an impulsive buyer. Sue me.)

I also put in 1oz of sweet orange peel.

I steeped 1# flaked wheat, then threw in the 1.2oz of Williamette at boil (1.2 oz because their Williamette had a different alpha acid listed. I imagine they do this so they can charge you more per recipe. Like selling packs of 10 hotdogs and packs of 8 buns.). Then I put the orange peel in for the last 20 minutes. Anyways they didn't have WLP400 so they sold me Wyeast 3844. He said it was "equivalent". Whatever that means. So after a very smooth boil, and chilling the wort pretty quickly in this arctic weather we're having I siphoned the stuff into the fermenter. While cutting open the yeast packet my dog decided to take a few licks outta the bucket. I hear dogs have more sanitary mouths than humans for what that's worth. He also eats poop off the ground so... Yeah. :cross:

I have no idea how this will turn out, but that's the fun. And if it turns out to be crap, the SWMBO WILL drink it because it was her damn idea! Belgian Blondes are her favorite style, well... because she IS a Belgian Blonde . If it turns out well I intend to name it "Evil Charlie's Dog Drool". If it's bad I'll call it "SWMBO Slayer" for a different reason than the original

 

[NotALamer]

This recipe is next on the list. I'm adjusting it a bit for 5.5 post-boil gallons, adding an additional ounce of fuggles for 60 min, boiling for 90 minutes instead of 60, and increasing the grain bill in equal proportions to end up with 14.25 lbs of grain (75% brewhaus efficiency) for an original gravity of 1.070. I'm estimating an SRM of 6.0 and 27 IBU's. I can't wait to get started!

Why the extended boil? There's no pils malt so I wouldn't expect a lot of dms and 6 srm is still really light.

 

[mightynintendo]

Actually I decided to follow more closely to the style guidelines of a true Belgian Blonde and completely changed my recipe. So I guess I'm no longer making the SWMBO Slayer. I am now, however, using pils grain. But even if I weren't using a pils grain I would still do 90 minutes. Why? Because I find it helps make the beer clearer in the end. I also like using more water in the mash/sparge because it seems to help with extraction efficiency.

New recipe:
5.5 gallons, 75% extraction efficiency, 80% yeast attenuation
10.7# Belgian pils
2# Belgian pale wheat
0.5# Caravienne
0.25# Aromatic malt
0.33# Clear candi sugar
1 oz. east kent goldings (5%) 60 min
1 oz. east kent goldings (5%) 30 min
Wyeast 1388 (2-stage step-up starter, pitch 1200mL)

Estimated results:
OG: 1.0701
FG: 1.0140
SRM: 5.4
IBU: 25.42
ABV: 7.34%

 

[NotALamer]

Awesome, let us know how it comes out. Using more water definitely increases efficiency.

 

[sd38]

I just brewed this today.Its been in the fermenter for a little over two hours and there is already signs of fermentation.This is the fastest i have ever seen a beer start up.Cant wait to try it.

 

[Hermit]

I started with extract and attenuation sucked. My first two all grains I had temp control problems and attenuations sucked. I mashed this one long and low and added a pound of invert sugar. I went from 1.070 to 1.010. Oops.

The 'syrup' going into the fermenter had a slick/silky mouth feel. I was afraid this would end up a bit thick. The hydro sample is a tad thin. Go figure. But summer is coming. I can live with it. Given the hydro sample taste I think I'll brew it again unchanged. Maybe a little higher mash to get some body. If I had Belgian bottles I'd just carb it up more. Haven't decided. IF I can get the wife to drink one little doubt she will be another notch.

 

[PhelanKA7]

Well, my "experiment" that I posted about previously ended up working. It's not SWMBO Slayer, but it's actually pretty good. I actually ended up throwing in 2# of strawberries for 2 weeks in the secondary in order to make it a strawberry blonde. You can't taste strawberries in a draw, but it leaves a lingering strawberry hint after swallowing. I'll post the exact recipe if anyone's interested.

 

[mightynintendo]

I wonder what you'd have to do to make a "dirty blonde." Or better yet a dumb blonde.