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Shootin the Breeze Belgian Blond

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Shootin the Breeze Belgian Blond

back to search Back to Search  Style Details 

Beer Style: Belgian Blond Ale (18A)
Recipe Type: all-grain
Yield: 5 US gallons

Belgian Blond Ale

Description:

A golden ale with medium mouth feel, light citrus notes, and fruit. Very smooth and refreshing. This was my first all-grain beer and it turned out fantastic.

Ingredients:

  • 5 gallon batch
  • 9 lbs Belgian Pilsener malt
  • 2 lbs Belgian Pale (2 row)
  • 1 oz Cascade hops
  • 1 oz Hallertauer hops
  • Wyeast Belgian Ardennes 3522 (pitched from starter)
  • 1 yeast nutrient pill
  • 1 TBS of Irish Moss (fining)

Additional Instructions

Primary Ferment: 7 days normal fermentation, 5 days with nutrient.
Secondary Ferment: Bottle conditioned for 10 days.

Beer Profile

Original Gravity: 1.061
Final Gravity: 1.015
Alcohol by Vol: 6.02%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Yeast Starter
Hit your smack pack and let it swell. Boil 1/2 cup-3/4 of a cup of dry light malt for 15-20 minutes. Cool wort and pitch your yeast into a 1/2 gallon or 2 liter container with bung and airlock. Do this 24-36 hours before brew day. Either the night before or the morning of the brew day refrigerate the starter. Yeast will drop to bottom and you can decant most of the beer off the top (save a few ounces above the yeast bed). Let yeast warm to room temp and swirl vigorously. Pitch when ready.

Batch Sparged Mash
Heat strike water to 166 degrees F. Fill mash/lauter tun. Dough-in grist and stir thoroughly. When temp reaches 154 degrees F close the lid and mash for 45 minutes. Drain about a Liter off the batch and recirculate to settle the grain bed (2-3 times). Drain the mash completely. The grain will absorb about 1 gallon of water. Your next strike water should be enough water to get you to 5 1/2-6 gallons. Heat to 164 degrees F and strike, stir grain. Follow the same recirculation process and draining as before.

At boil add Hallertaur hops (I know they are a flavoring hop) for 60 minutes. With 15 minutes left of the 60 minute boil add the Cascade hops. At this point, also add the tbs of Irish Moss. With this yeast you only really have to get the temp below 100 degrees (under 90 is best) to pitch. This yeast loves warmer temps. 70-80 degrees gives the yeast a slight fruity ester. The brew fermented very fast (5 days) with a vigorous fermentation.

The beer end up at 5.9% ABV.

Source:

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