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Recipe for 5 gallons, your efficiency may vary:
“Flemish Gold”
6.5% ABV 31 IBU
6 lb Dingemans Pilsner (52.1%)
4 lb Dingemans Pale (34.7%)
0.5 lb Dingemans Aromatic (4.3%)
1 lb Simplicity Candi Syrup (8.7%)
Step Mash:
148 F (64 C) for 45 min
158 F (70 C) for 30 min
170 F (77 C) for 15 min
Water (ppm): Ca: 60, Mg: 6, Na: 18, SO4: 62, Cl: 79, HCO3: 47
Add 2g Gypsum, 2g Epsom, 5g CaCl and 2g Baking Soda to 8 gal (30 L) of spring water.
Adjust mash pH to 5.2-5.5 with lactic acid or slaked lime if needed.
60 minute boil
60 min – 0.5 oz (14g) Magnum (13.4% AA)
5 min – 2 oz (56g) Saaz (5.2% AA)
OG: 1.057
Yeast: Imperial B48 Triple Double
Ferment by pitching at 65 F (16 C) letting free rise no higher than 82 F (27 C). Let free fall to condition in a keg or fermenter for another week or so before packaging
FG: 1.008
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0:00 Intro Skit
2:27 Intro and Welcome
3:06 Beer Description and Approach
6:05 Recipe
11:24 Brew day
15:00 Fermentation Plan
20:07 Fermentation Follow-Up
20:38 Pour and Tasting Notes
25:02 Potential Improvements
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.
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Music provided by Epidemic Sound
#belgian #blonde #blond #hazy #beer #trappist #westvleteren #westmalle #abbey #leffe #brewing #homebrew #clawhammersupply #graintoglass #BIAB #allgrain