Blonde Belgian

Fits into the Belgian Blonde Ale category (18A) in the 2004 BJCP guidelines. First use
of Belgian Strong Ale yeast so I wanted something fairly light (by Belgian standards!).

Brewer:	Stuart Grant		Email:	grants@netspace.net.au
Beer:	Blonde Belgian		Style:	Belgian Blonde Ale
Type:	All grain		Size:	18 liters
Color:	7 HCU (~6 SRM)		Bitterness:	25 IBU
OG:	1.056		FG:	1.010
Alcohol:	5.9% v/v (4.6% w/w)
Water:	Added calcium salts to 50ppm to my soft water.
Grain:	3.25kg Powells Pilsner malt (Aust.) 250g Weyermann Melanoidin malt 110g Joe White CaraMalt (Aust.)
Mash:	80% efficiency
	I suspect this malt is undermodified (low eff. last time I used it) so I decided to add a protein rest. -- mash in with 2L/kg -- 15min 54ºC (down to 52ºC) -- infuse with additional 1L/kg -- 40min 67ºC (down to 63ºC) -- sparge.
Boil:	80 minutes	SG 1.046	22 liters
	290g Belgian candi sugar (clear)
Hops:	35g Tettnanger (3.8% AA, 50 min.) 15g Tettnanger (3.8% AA, 5 min.)
Yeast:	-- 1.25L starter of Wyeast Belgian Strong Ale (1388) from smackpack.
Log:	-- Pitched at 16ºC and allowed to rise to 21ºC over 4-5 days.
Carbonation:	-- 3.0 vol CO2 from reserved wort (rather than reserved candi sugar).

Recipe posted 11/20/05.