Belgian Blonde
Original Gravity: 1.065 Final Gravity: 1.015 ABV: 6.6% IBU: 28
- 4 oz Biscuit malt
- 4 oz Aromatic malt
- 4 oz Light Munich malt
- 2 oz Honey malt
- 8 lb Light liquid malt extract
- 8 oz Clear candy sugar
- 1 oz Cluster hops
- 1 oz Spalt hops -1 g Grains of Paradise (crushed)
- 1 tsp Irish moss (clarifying agent)
- Wyeast 1762 Belgian Abbey II
- Remove the Wyeast pack and "smack" as instructed
- Heat 1.5 gallons of water to 160 F, remove from heat
- Place crushed specialty grains into a small muslin bag and steep for 30 minutes
- Remove grains and allow excess water to drip off, discard grains
- Add 8 lb Light liquid malt extract and 8 oz clear candy sugar
- After the extract has dissolved, top pot to comfortable boil volume, return to heat
- When rolling boil, add 1 oz Cluster hops
- After 50 minutes, add 1 oz Spalt hops, 1 g Grains of Paradise (crushed), 1 tsp Irish moss
- After 10 minutes, remove pot from heat and chill as quickly as possible
- Once wort is cooled below 80 F, pour into primary fermenter
- Top off to 5 gallons with cool water
- Stir with spoon to aerate, record starting gravity and pitch yeast
- Place lid and airlock on and ferment at 62-72 F
- After 7-10 days take another gravity reading (it should within 2-8 points of the final)
- Rack the beer into a carboy for secondary fermentation
- After another 10-14 days, take another gravity reading (it should be close to the final)
- Rack beer into bottles (condition for 14 days) or a keg