I brewed a hoppy Belgian Blonde, vaguely in the vein of Gouden Carolus Hopsinjoor - we'll see how it tastes. It was around 1.060 (forgot to buy a new hydrometer before the brew session, so that is a guess), and around 40 IBU, with lots of late additions. Long story short, it has both WLP530 and Wyeast 1762 in it, and I don't really know which will take over, though I highly suspect it will be the WLP530.
11.5 lbs Weyermann Pils
.5 lb Briess 20L (HBS was out of Caravienne)
.5 oz Willamette (5.6 AA) FWH
.5 oz Mt. Hood (4.6 AA) FWH
1 oz Willamette (5.6 AA) 60 min
.75 oz Mt. Hood (4.6 AA) 60 min
1.25 oz Tettnanger (3.2 AA) 5 min
1 oz Willamette (5.6 AA) 0 min
1 oz Mt. Hood (4.6 AA) 0 min
1 oz Tettnanger (3.2 AA) 0 min
pitched a problematic 3L starter of WLP530, in addition to an unnecessary smack pack of Wyeast 1762 (24hrs later, just as krausen was beginning to form!).
mashed at 149F for 60 min
Fermenting now at 70F
Probably brewing nothing next week, followed by a Robust Porter and a Belgian Golden Strong in the near future.