Author Topic: Belgian Blond  (Read 781 times)

Offline goschman

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Re: Belgian Blond
« Reply #15 on: February 13, 2014, 10:46:06 AM »
For another opinion, I would bump up the flavor/aroma hops. Use those Willamettes at flameout as well. Belgian brewers don't follow silly BJCP style guidelines.  ;)

I am planning a Belgian blond myself, this weekend.  I am emulating Bink, a hoppy Belgian blond that is pretty tasty.

FWIW, I am aiming for 1.055 OG, 30 IBUs, Challenger/EKGs for bittering, Styrians for a 10 minute addition, and Saaz at flameout. Using a 50/50 mix of Best Pilsner and Malteurop 2-row, and the White Labs Belgian yeast blend for one fermenter, Chimay yeast for the second (10 gallon batch).

Thanks for the input. I am really torn on this one. I am sticking to a pretty strict schedule and throwing in a belgian soon. My original plan was to do a very hoppy saison (50 IBUs & dryhopped) but now I am thinking of doing a straightforward blond. I can be very indecisive when it comes to brewing and it definitely affects the final product...drives me crazy.
On Tap:                       
American Wheat / XPA#1:Jarrylo-Zythos / Altbier / GoschaLagerBier / American Strong Ale
              
Fermenting: Walter Wit
Up Next: Lime 'n Grass Blonde, Golsch?