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Belgian Blonde

Stronger version of my Belgian Pale Ale recipe using cane sugar.

Brewer: Christo Email: -
Beer: Belgian Blonde Style: Belgian Strong Ale
Type: All grain Size: 5 gallons
Color:
8 HCU (~6 SRM)
Bitterness: 27 IBU
OG: 1.066 FG: 1.012
Alcohol: 7.0% v/v (5.5% w/w)
Grain: 8 lb. 8 oz. Belgian Pilsner
1 lb. Wheat malt
12 oz. Belgian CaraVienne
12 oz. Belgian Munich
Mash: 70% efficiency
Batch sparge. Add 4.1 gallons to grist @ 152°. Add 0.5 gals @ 168° at drain time. Drain and add additional 3.2 gallons @ 168°.
Boil: 60 minutes SG 1.066 5 gallons
1 lb. Belgian candi sugar
Add 1/4 oz. bitter orange peel @ 10 min. IM @ 15 min.
Hops: 1 oz. Santiam (6.5% AA, 60 min.)
.5 oz. Santiam (6.5% AA, 30 min.)
Yeast: T-58
Because was a little wary of the T-58 being over 1 year old, I threw in 1/2 pack of Windsor yeast as well.
Log: 10 days at 72F primary. 10 days at 72F secondary.
Carbonation: Med-High carbonation
Tasting: Basically my Belgian Pale Ale recipe, which I really like, with cane sugar added to boost the OG. Ended up with a little "Tang" like orange flavor that, while mellowing with some age, never really went away and detracted. The combo T-58/Windsor yeast probably had something to do with it, ending with a very light spicy phenolic note. Possibly the cane sugar as well and would try again with candi or invert sugar. Would definitely go T-58 alone next time since it seems to give just the right amount of Belgian character with out going overboard (my preference), though this beer did get 2nd & 3rd place awards, respectively, in large contests entered for Belgian Strong category. Notes back were that it wasn't Belgian-y enough.

Recipe posted 11/24/08.