Author Topic: Two Belgian Blonde questions  (Read 1736 times)

Offline kgs

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Two Belgian Blonde questions
« on: May 28, 2012, 08:05:23 PM »
So tomorrow morning I'm going to be brewing a 3-gallon batch of this:

http://wiki.homebrewersassociation.org/SullysBelgianBlonde

1. It says 60-minute boil.  Would a 90-minute boil be ok (with the right pre-boil volume)? Most similar recipes call for 90 minutes. I would still add the hops at 60.

2. I have plenty of cane sugar on hand. But I also have some very interesting sugars, including date palm. Half of me says stay the course -- follow the recipe as-is the first time (well, except maybe for that boil...). Half of me is curious about adding a subtle twist. Thoughts?
K.G. Schneider
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Offline euge

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Re: Two Belgian Blonde questions
« Reply #1 on: May 28, 2012, 09:43:42 PM »
If you've never brewed this Blonde before I say do the straight recipe. If you like it then tweak it the second time around.


Looks tasty.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline theoman

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Re: Two Belgian Blonde questions
« Reply #2 on: May 28, 2012, 11:56:15 PM »
I thought you were going to ask about my wife.
That's probably only funny to me.

Anyway, I say there's nothing wrong with being curious. Go with what "feels right."

Offline kgs

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Re: Two Belgian Blonde questions
« Reply #3 on: May 29, 2012, 05:14:01 AM »
I thought you were going to ask about my wife.
That's probably only funny to me.

Anyway, I say there's nothing wrong with being curious. Go with what "feels right."

I'll be kind and laugh at your joke!

I'll do this the way I order in restaurants... wait til the waiter shows up and point to the menu. I could even split the batch and try it both ways -- I have two 3-gallon Better Bottle fermenters I haven't used in a couple of years (I generally ferment 3-gal batches in a 5-gal Better Bottle). That would mean I add the sugar at the end of the boil, as a preboiled simple syrup. Que sera, sera...
K.G. Schneider
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Offline majorvices

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Re: Two Belgian Blonde questions
« Reply #4 on: May 29, 2012, 06:37:41 AM »
If boiling 90 min is your SOP then stick with it. As far as the interesting sugars go, yeah, I'd prolly go for it too.
Keith Y.
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Offline phillamb168

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Re: Two Belgian Blonde questions
« Reply #5 on: May 29, 2012, 08:19:35 AM »
I thought you were going to ask about my wife.
That's probably only funny to me.

Anyway, I say there's nothing wrong with being curious. Go with what "feels right."

Like if you asked about a French Brune...
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Offline kgs

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Re: Two Belgian Blonde questions
« Reply #6 on: May 29, 2012, 08:39:36 AM »
If boiling 90 min is your SOP then stick with it. As far as the interesting sugars go, yeah, I'd prolly go for it too.

90 min is not my usual boil, but I keep reading "brew Pilsner-based wort for 90 min to reduce DMS," and my thought is that can't hurt (with hops at 60 and whirlfloc and sugar at 15). And yeah, I'm going to go for the interesting sugar. It's not like adding licorice or bacon (or as I did once, to great regret, fenugreek).
K.G. Schneider
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Offline theoman

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Re: Two Belgian Blonde questions
« Reply #7 on: May 29, 2012, 10:45:30 AM »
I thought you were going to ask about my wife.
That's probably only funny to me.

Anyway, I say there's nothing wrong with being curious. Go with what "feels right."

Like if you asked about a French Brune...

 ;D
Exactly.

Offline richardt

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Re: Two Belgian Blonde questions
« Reply #8 on: May 29, 2012, 12:03:43 PM »
I do recommend good quality hops, such as Czech Saaz, at 60 and 15 min.  There's not much to hide behind in a BBA made with pilsner malt, so quality matters.  Most specialty sugars tend to have some color contribution, so expect some darkening of your BBA to a more golden or even light amber color, as well as higher ABV and, perhaps, a drier finish.