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Beer recipe - Belgian Blond Ale
| ABV 7.0% | Color 22 EBC | Bitterness* 28 IBU |
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.
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.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 79.0% / 20.7 kg |
| Château Abbey® | 15.0% / 3.9 kg |
| Château Cara Blond® | 5.0% / 1.3 kg |
| Château Special Belgium® | 1.0% / 0.3 kg |
HOPS
| Magnum (12.0% AA) | 75 g |
| Styrian Golding (4.0% AA) | 75 g |
| Hallertau Mittelfruh (4.5% AA) | 75 g |
YEAST
| SafAle T-58 | 80 g |
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in and follow the profile below:
| pH | 5.3 | Mix Ratio | 2.5 L/kg |
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
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
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
| Total evap | 7.5% | Batch size | 100L | OG | 15.3oP | Efficiency | 80% |
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.
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.
| Attenuation | 80% | FG | 3.00oP |
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.
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
Cette recette est fournie par la Malterie du Château. Veuillez noter que cette recette est juste une ligne directrice vous permettant d'ajouter une touche personnelle à votre bière. S'il vous plaît noter que certaines modifications peuvent être nécessaires pour répondre aux conditions technologiques spécifiques de la brasserie définies par l'équipement, l'eau, etc.
Pour plus d'informations, n'hésitez pas à contacter: info@castlemalting.com Le brassage est une expérience! Brassez votre propre bière! Envoyez-nous votre recette, nous serons heureux de la publier sur notre site Web.
Pour plus d'informations, n'hésitez pas à contacter: info@castlemalting.com Le brassage est une expérience! Brassez votre propre bière! Envoyez-nous votre recette, nous serons heureux de la publier sur notre site Web.
