Belgian Blonde

Stronger version of my Belgian Pale Ale recipe using cane sugar.

Brewer:	Christo		Email:	-
Beer:	Belgian Blonde		Style:	Belgian Strong Ale
Type:	All grain		Size:	5 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	27 IBU
OG:	1.066		FG:	1.012
Alcohol:	7.0% v/v (5.5% w/w)
Grain:	8 lb. 8 oz. Belgian Pilsner 1 lb. Wheat malt 12 oz. Belgian CaraVienne 12 oz. Belgian Munich
Mash:	70% efficiency
	Batch sparge. Add 4.1 gallons to grist @ 152°. Add 0.5 gals @ 168° at drain time. Drain and add additional 3.2 gallons @ 168°.
Boil:	60 minutes	SG 1.066	5 gallons
	1 lb. Belgian candi sugar
	Add 1/4 oz. bitter orange peel @ 10 min. IM @ 15 min.
Hops:	1 oz. Santiam (6.5% AA, 60 min.) .5 oz. Santiam (6.5% AA, 30 min.)
Yeast:	T-58 Because was a little wary of the T-58 being over 1 year old, I threw in 1/2 pack of Windsor yeast as well.
Log:	10 days at 72F primary. 10 days at 72F secondary.
Carbonation:	Med-High carbonation
Tasting:	Basically my Belgian Pale Ale recipe, which I really like, with cane sugar added to boost the OG. Ended up with a little "Tang" like orange flavor that, while mellowing with some age, never really went away and detracted. The combo T-58/Windsor yeast probably had something to do with it, ending with a very light spicy phenolic note. Possibly the cane sugar as well and would try again with candi or invert sugar. Would definitely go T-58 alone next time since it seems to give just the right amount of Belgian character with out going overboard (my preference), though this beer did get 2nd & 3rd place awards, respectively, in large contests entered for Belgian Strong category. Notes back were that it wasn't Belgian-y enough.

Recipe posted 11/24/08.