Brews

Belgian Blonde

Brew

Hops

Saaz60 minutes10 minutesTotal
35 gm15 gm50 gm
Saaz Hops at 5% Alpha Acid

Grain

  • 4.6kg Gladfields German Pilsner
  • 0.9kg Gladfields Vienna
  • 0.45kg Light Candi Sugar

Yeast

Lallemande Abbaye 2 pkts

Water Treatment

1 teaspoon Cal Sulphate, 1 teaspoon Mag Sulphate, 1/2 teaspoon Cal Chloride to mash water and 5 drops LA88% to sparge water

Boil Additions

1/2 yeast nutrient, 1/2 whirlfloc at 10 minutes to go.

Brew

  • Mash in at 65°C with 18L, rest for 60 min at 65°C.
  • Mash out: 10 min @ 76C
  • Sparge with 16L at 76°C
  • Preboil size 29L
  • Boil time 90mins
  • Postboil size 24.5L
  • Fermenter volume 23.5L

Fermentation

Pitched at 18C, after 36 hours, raised gradually to 24C over 8 days then cool gradually to 7C at Day 14

Fermenter Additions

N/A

Carbonation

N/A

Bottled

N/A

Final Volume

N/A

Notes

This will be my entry into the April 2026 Euro Clash competition. Fermented at zero pressure with careful attention to temperature profile during fermentation. Candi Sugar made by me using Chelsea cane sugar and Cream of Tartar to invert. Purposely made it very light colour.