Homebrew Batch #26 – Belgian Blonde

I cobbed together this Belgian Blonde Ale recipe and brewed a 2.5 gallon batch of it this morning:

Mash:  60 minutes at 156 degrees:

5lbs Pilsner Malt

0.5 lbs Munich malt

0.5 lbs Caramel/Crystal 10

Sparge with 3 gallons of 170 degree water, bring to a boil, then add:

0.5 oz Saaz

after 30 minutes, add another 0.25 oz Saaz

after another 29 minutes (59 minutes total) add 0.25 oz Saaz.

After 60 minutes total, remove from heat, chill to 70 degrees, pitch S-33 dry yeast.

My OG came to 1.050, but I had more than 2.5 gallons (at least 2.75), so I’m satisfied with my mash efficiency.

I’ll give this 3 weeks to ferment before bottling.



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