Belgianesque Blone

[Wyvern]

Due to over-zealously ordering a 25kg sack of maris otter and manically trying to use it up before it's past its best I did a Belgian blonde style beer last weekend.

Recipe as follows

Type: All Grain
Batch Size: 18.93 l
Boil Size: 24.68 l
Boil Time: 60 min
End of Boil Vol: 22.64 l
Final Bottling Vol: 17.41 l

4.50 kg Pale Malt, Maris Otter (3.0 SRM)
250g Amber candi suger (home made)

35.00 g Hallertauer Hersbrucker [3.20 %] - Boil 60.0 min Hop 3 12.9 IBUs
25.00 g Saaz [3.20 %] - Boil 15.0 min Hop 4 4.6 IBUs
15.00 g Saaz [3.20 %] - Boil 1.0 min Hop 5 0.2 IBUs

WLP500 Yeast

OG 1.058 (estimated)
OG 1.059 (Actual)

So I overshot the OG estimate beersmith slightly but i'm not too worried about that. The WLP500 made pretty quick work of it as I now have a SG of 1.009 in just under a week. I pitched at 19c slowly increasing to 25 c.

Has a sneaky taste and it's not too bad, no hot or off flavours, quite fruity. It does taste a little thin but m hoping bottle conditioning along with carbonation will help with that.

I'm going to keep it at 26c until tomorrow when i'll rack it to secondary as I want to use the yeast cake for a tripel...yes you guessed it a maris otter tripel

Wyvern

[Hanglow]

Look tasty

I'm planning a couple of belgian-ish brews using T-58 and marris otter, will be very similar to what you are doing apart from the yeast. home made invert sugar too

[Wyvern]

Nice! Do let me know how you get on as liquid yeasts are quite pricy hence trying to use it on 3 or so brews per vial at which point it's the same price as a dry yeast.

Would be good to know you can get good results with a dry yeast.

Decided not to rack to secondary yet and to leave it in the warm as I have a sneaky feeling the yeast is still doing its thing.

[Hanglow]

Yeah, T-58 is also cheap as far as dry yeast go to

Struise supposedly use it and make great beers so I'm looking forward to trying it. Although I'm fairly sure I've used it before, can't remember