The following beer recipe is featured in the January/February 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This Belgian blonde ale recipe makes a perfect base beer for adding additional ingredients like herbs, spices, fruit, wild yeast and other interesting ingredients.
Mary Izett presented this beer recipe in her article “Urban Brewing” featured in the January/February 2012 Zymurgy magazine. Access Zymurgy instantly online or with your mobile device!
- 3.5 lb (1.6 kg) Belgian Pilsner malt
- 1.5 lb (0.68 kg) Two-row base malt
- 0.5 lb (227 g) Jaggery sugar
- 0.5 oz (14 g) Hallertauer hop pellets, 5% a.a. (90 min)
- 0.25 oz (7 g) Hallertauer hop pellets, 5% a.a. (15 min)
- Belgian Ale Yeast (Wyeast 1388 or White Labs WLP570)
Yield: 3 gallons (11.3 L)
Original Gravity: 1.049
Use the brew in a bag method for this basic Belgian blonde ale recipe. Mash in 4.5 gallons (17 L) of water at 150°F (65.5°C) for 70 minutes. Ferment at 68°F (20°C). Note: This beer is meant to be experimented with—add your choice of herbs and spices at the end of the boil and/or fruit in secondary. I’ve used elderflower and long pepper at the end of the boil. I also love this beer with dried organic apricots and 1/2 cup of 100-percent apricot nectar added in secondary. I’ve also added dregs from “American wild” beers (example: Jolly Pumpkin Luciernaga) in secondary, which also adds some funk to the beer.
Substitute 2.5 lb (1.1 kg) liquid Pilsner malt extract for the Pilsner malt and 1.0 lb (454 g) extra pale liquid malt extract for the two-row. Add malt extracts and sugar to strike water and bring to a boil. Proceed with Belgian blonde ale recipe as written.
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