strange-steve
Quantum Brewer
- Joined
- Apr 8, 2014
- Messages
- 6,027
- Reaction score
- 5,798
So next on my "Failed Attempts to Clone Amazing Belgian Beers" list is the often overlooked and underappreciated Westy Blond. I've only had this once but it was a fantastic blond ale, fruity and spicy and much more complex than the simple recipe would suggest (as is often the case for Belgian beers).
I'm planning on brewing this next week so any thoughts on the recipe/method would be appreciated. This is mostly stolen from Michael Tonsmeire's recipe and suggestions for adjustments:
Westvleteren Blond
Recipe Specs
----------------
Batch Size (L): 20
Total Grain (kg): 4.35
Total Hops (g): 95
Original Gravity (OG): 1.050
Final Gravity (FG): 1.009
Alcohol by Volume (ABV): 5.4 %
Colour (SRM): 3
Bitterness (IBU): 37
Boil Time (Minutes): 75
Grain Bill
----------------
3.0 kg Pilsner (69%)
1.1 kg Pale Malt (25%)
250 g Cane Sugar (6%)
Hop Bill
----------------
15 g Magnum (15.3% AA) @ 60 Minutes
25 g Hallertau Mittlefrueh (4.3% AA) @ 15 Minutes
25 g Styrian Golding (3% AA) @ 5 Minutes
15 g Hallertau Mittlefrueh @ Flameout
15 g Styrian Golding @ Flameout
Mash
----------------
Saccharification rest at 64°C for 60 Minutes
Raised to 75°C by decoction for 15 Mins
Water Profile
----------------
Calcium – 80 ppm
Sulphate – 130 ppm
Chloride – 90 ppm
Alkalinity – 15 ppm
Notes
----------------
Fermented with WLP530 - Abbey Ale
Pitch at 18°C and raise to 24° at 1° per day
I'm planning on brewing this next week so any thoughts on the recipe/method would be appreciated. This is mostly stolen from Michael Tonsmeire's recipe and suggestions for adjustments:
Westvleteren Blond
Recipe Specs
----------------
Batch Size (L): 20
Total Grain (kg): 4.35
Total Hops (g): 95
Original Gravity (OG): 1.050
Final Gravity (FG): 1.009
Alcohol by Volume (ABV): 5.4 %
Colour (SRM): 3
Bitterness (IBU): 37
Boil Time (Minutes): 75
Grain Bill
----------------
3.0 kg Pilsner (69%)
1.1 kg Pale Malt (25%)
250 g Cane Sugar (6%)
Hop Bill
----------------
15 g Magnum (15.3% AA) @ 60 Minutes
25 g Hallertau Mittlefrueh (4.3% AA) @ 15 Minutes
25 g Styrian Golding (3% AA) @ 5 Minutes
15 g Hallertau Mittlefrueh @ Flameout
15 g Styrian Golding @ Flameout
Mash
----------------
Saccharification rest at 64°C for 60 Minutes
Raised to 75°C by decoction for 15 Mins
Water Profile
----------------
Calcium – 80 ppm
Sulphate – 130 ppm
Chloride – 90 ppm
Alkalinity – 15 ppm
Notes
----------------
Fermented with WLP530 - Abbey Ale
Pitch at 18°C and raise to 24° at 1° per day