| Belgian Blond Ale | Beer recipe |
Description
Recipe for a typical Belgian Blond Ale. Golden coloured beer, slightly malty, with light caramel notes and high complexity brought by the Belgian yeast. During fermentation, the yeast shows all its power: moderate-high extract attenuation and high production of aromas, such as fruity esters and spicy phenolics, typical of a Belgian blond. During the tasting, this beer has a dry finish, always asking for another sip.
*The bitterness depends on the alpha acid content of hops, boiling conditions and other parameters.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.
For further information & service please contact: info@castlemalting.com Brewing is an experiment! Brew your own beer! Send us your recipe, and we’ll be pleased to publish it on our website |
RECIPE FOR 100L
MALT
HOPS
YEAST
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 64°C.
Rest for 50min at 64°C. Rise to 72°C at 1°C/min. Rest for 15min at 72°C and do the Iodine Test. Rise to 78°C at 1°C/min. Rest for 2min at 78°C to mash out. Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 75min. Hop addition 1: After 15min add Nugget. Hop Addition 2: After 70min add Styrian Golding and H Mittelfruh. Whirlpool to remove the trub
Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast. Ferment at 18°C for 2 days then rise to 22°C. Once the fermentation is done (FG reached and off flavours removed – about 7 days), drop the temperature to 8°C and rest for 1 day and then harvest the yeast. Drop the temperature to 2°C and rest for 10 days.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 5.1 g/L of CO2. The beer is ready for packaging and drinking. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2. |