Yesterday I brewed 10 gallons of my first attempt to make a hoppy Belgian blond similar to Bink from Brouwerij Kerkom:
OG 1.057, ~40 IBUs
10 lb. Avangard pilsner malt
10 lb. Malteurop two-row
6 oz. acid malt
Mash in at 140°F for 2 hours (my wife drug me to Lowe's). Slowly raise mash to 155°F, then a final 20 minute rest. Batch sparge.
2 oz. Saaz FWH
1 oz. Challenger 60 min
1 oz. Kent Goldings 60 min
2 oz. Styrian Goldings 5 min
Split into two carboys, one with WLP500 Trappist (Chimay), the one with WLP575 Belgian Blend. Now I need to find a warm spot in my house.
Bink was my favorite Belgian blond I tasted during our trip to Belgium last October. From conversation with the brewer, Marc Limet, I learned that he uses two different types of pilsner malt, step mashes ("to aid in the digestibility of the beer", Denny
), uses Challenger and Goldings for bittering that are both grown locally in Belgium, and their yeast is similar to Westmalle. The Saaz and the Styrians are just my tweaks for what I thought I was tasting for finishing hops. I probably will dry hop one of the kegs wth Styrian Goldings.
I will report back on how these come out when they are done. Unfortunately, I am unable to get any Bink to do a side-by-side. Anyone else who has more knowledge of this beer please chime in.
As an aside.....I crushed the malt separately, and I have to say.....crushed Avangard pilsner smells way maltier than crushed Malteurop 2-row. I can't believe Germans have better malt than we Montanans.