Monday, 2 April 2012

Beer #21 - Belgian Blonde

Because I'd taken the day off as a recovery day following a trip to Birmingham to dance to techno, and didn't feel too awful, I decided to do some brewing stuff. I brewed a Belgian Blonde ale and bottled the smoky beer.

  • 250g Abbey Malt
  • 250g Biscuit Malt
  • 250g Candi Sugar (clear, home-made)
  • 740g Wheat Malt
  • 3.45kg Pilsen Malt
  • 35g Hallertauer @ 90
  • 20g Saaz @ 30
  • WLP530

OG 1059, 19.5L

Into the fermenter it was a beautiful golden colour, which is what I was aiming for. I intend to make a second stronger beer and pitch onto the yeast cake.

Continuing problems with immersion chiller tap and connectors meant that the kitchen floor ended up a proper state.