This recipe was provide to me by Vinnie via email. Inspired pretty much by Duvel and other strong golden ales of Belgium. It is medium-bodied, has a fruity/banana bouquet, and a dry, spicy finish.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5.5 gal |
90 min |
32.1 IBUs |
4.1 SRM |
1.067 |
1.007 |
7.8 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Belgian Blond Ale |
18 A |
1.062 - 1.075 |
1.008 - 1.018 |
15 - 30 |
4 - 7 |
2.2 - 2.8 |
6 - 7.5 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (2 Row) US |
13.75 lbs |
93.86 |
| Corn Sugar (Dextrose) |
14.4 oz |
6.14 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Warrior |
0.47 oz |
90 min |
Boil |
Pellet |
15 |
| Sterling |
0.26 oz |
30 min |
Boil |
Pellet |
7.5 |
| Sterling |
0.26 oz |
5 min |
Aroma |
Pellet |
7.5 |
| Styrian Goldings |
0.26 oz |
5 min |
Aroma |
Pellet |
5.4 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Abbey Ale (WLP530) |
White Labs |
78% |
66°F - 72°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
148°F |
45 min |
| Mash Out |
168°F |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
7 days |
68°F |
| Aging |
7 days |
65°F |
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