Blind Henry (Blinde Hendrik)

[chthon]

Blinde Hendrik Rochefort - Belgian Blond Ale (18A)
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Batch Size 8,300 L
Boil Size 10,500 L
Boil Time 60,000 min
Efficiency 85%
OG 1,059 sg
FG 1,012 sg
ABV 6,4%
Bitterness 34,0 IBU (Noonan)
Color 9,9 ebc (Morey)

Fermentables
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Name Type Amount Mashed Late Yield Color
Pilsner (2 Row) Bel Grain 829,000 g Yes No 79% 2,5 ebc
Wheat Malt, Bel Grain 637,000 g Yes No 81% 3,0 ebc
Wheat, Flaked Grain 199,000 g Yes No 77% 3,9 ebc
Candi Sugar, Clear Sugar 118,000 g No Yes 99% 2,0 ebc
Aromatic Malt Grain 99,000 g Yes No 78% 51,2 ebc
Caramel/Crystal Malt - 20 EBC Grain 99,000 g Yes No 75% 20,0 ebc
Total grain: 1,981 kg

Hops
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Name Alpha Amount Use Time Form IBU
Eastwell Goldings 4,8% 12,000 g First Wort 60,000 min Leaf 19,1
Eastwell Goldings 4,8% 12,000 g Boil 30,000 min Leaf 9,8
Eastwell Goldings 4,8% 12,000 g Boil 15,000 min Leaf 5,1
Eastwell Goldings 4,8% 12,000 g Aroma 10,000 min Leaf 0,0
Eastwell Goldings 4,8% 25,000 g Dry Hop 7.200,000 min Leaf 0,0

Yeasts
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Name Type Form Amount Stage
Rochefort Ale Liquid 0,00 mL Primary

Mash
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Name Type Amount Temp Target Time
Conversion Infusion 5,608 L 74,980 C 66,667 C 1 hr
Final Batch Sparge Infusion 6,839 L 81,507 C 74,000 C 15 min

 

[chthon]

So, why 'Blind Henry' (Blinde Hendrik).

This was originally conceived as a Leffe clone. This was anything but a Leffe clone, but it was still a nice beer.

When searching for a name, I was looking into the history of the abbey of Leffe. It was founded through the donation by Henry the Blind, count of Namur, of the church of Our Lady in Leffe, to the monks in 1152.

And that is where this name comes from.

 

[chthon]

Variations.

I regularly brew this recipe with small changes.

I brewed it originally with Fermentis BE-256, but I brewed it also with MJ M07/M42, and with Westmalle yeast for propagation.

Normally, I use the same amount of pilsner and wheat malt, but this time I wanted to use an adjunct as replacement of part of the wheat malt. The current recipe says "flaked wheat", but I replaced this with what I found in the cupboard, to know 150 g of spelt flour and 50 g of rye flour.

Also, this is the first time I use sugar in this recipe. It states candi sugar, but I am planning to use cane sugar.

Boil time is based upon a heating source of appr. 1600 W, which gives an evaporation rate of about 2l/hour.

 

[An Ankoù]

Variations.

I regularly brew this recipe with small changes.

I brewed it originally with Fermentis BE-256, but I brewed it also with MJ M07/M42, and with Westmalle yeast for propagation.

Normally, I use the same amount of pilsner and wheat malt, but this time I wanted to use an adjunct as replacement of part of the wheat malt. The current recipe says "flaked wheat", but I replaced this with what I found in the cupboard, to know 150 g of spelt flour and 50 g of rye flour.

Also, this is the first time I use sugar in this recipe. It states candi sugar, but I am planning to use cane sugar.

Boil time is based upon a heating source of appr. 1600 W, which gives an evaporation rate of about 2l/hour.

Let us know how it turns out/