This recipe, featured in the May/June 2009 issue of Zymurgy magazine, produces a refreshing yet sweet golden beer with a hint of Belgian complexity. Lighter Belgian blonde ales are known for their fruity and grainy attributes, with a Belgian yeast character and a present, yet restrained hop profile. Cardamom pod and Indian corriander are used to ad more complexity to the base beer.
Belgian Bombshell | Belgian Specialty Ale
- 4.25 lb (1.9 kg) | Extra light DME
- 1 lb (0.45 kg) | Belgian pilsner malt
- 0.5 lb (0.2 kg) | Caramel pils malt
- o.5 lb (0.2 kg) | Munich malt
- 0.5 lb (0.2 kg) | Flaked wheat
- 1.33 oz (37.7 g) | Magnum (pellets), 14% AA (60 min)
- 0.25 oz (7 g) | Saaz (pellets), 3.5% AA (5 min)
- 1/2 | Cardamom pod, crushed (5 min)
- 0.5 tsp | Indian coriander, 5 min
- White Labs WLP550 Belgian Ale
- Original Gravity: 1.048
- IBU: 20
- SRM: 40
- Boil Time: 60 minutes
Mash Pilsner malt, flaked wheat, Munich malt and caramel pils malt in 1 gallon (3.8 L) of water at 152°F (67°C) for 60 minutes. Strain and sparge into brew kettle with 0.75 gallon (2.8 L) of 170°F (77°C). Stir in extract and top up with water to make 2.5 gallons (9.5 L). Bring to a boil and add 60 minute hops. Boil 60 minutes, adding spices and Saaz hops to the last 5 minutes of the boil. Strain into fermenter with enough cold water to make 5.5 gallons (21 L). When temperature drops to 66°F (19°C), pitch yeast and aerate well. Ferment one week, allowing temperature to rise into the low 70s °F (21-23°C), then rack to secondary. Age two weeks then bottle or keg.
Substitute malt extract for 7 lb (3.2 kg) of Belgian Pilsner malt. Mash at 152°F (57°C) for 60 minutes.