Maffe Belgian Blond

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MAF

Maffe Belgian Blond

Post by MAF » Wed Feb 02, 2011 10:27 pm

Brewed this up last weekend. Not a clone or anything, just my own interpretation of a Belgian Blond. Slightly out of style (ABV a little lower and IBU a little higher), but that never stopped me before :)
Pitched yeast at 19C and have been upping the temp a degree a day

Recipe: Maffe Blond
Style: Belgian Blond Ale
TYPE: Partial Mash

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 24.00 L
Estimated OG: 1.052 SG
Estimated Color: 11.2 EBC
Estimated IBU: 33.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.50 kg Light Dry Extract (12.0 EBC) Dry Extract 40.54 %
1.40 kg Pilsner (2 Row) UK (2.5 EBC) Grain 37.84 %
0.50 kg Munich Malt (20.0 EBC) Grain 13.51 %
0.30 kg Cara-Pils/Dextrine (5.0 EBC) Grain 8.11 %
20.00 gm Magnum [12.60 %] (60 min) Hops 27.7 IBU
5.00 gm Magnum [12.60 %] (15 min) Hops 3.4 IBU
10.00 gm Magnum [12.60 %] (5 min) Hops 2.8 IBU
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale

lancsSteve

Re: Maffe Belgian Blond

Post by lancsSteve » Thu Feb 10, 2011 12:21 pm

Nice yeast that, will come through fantastic in about a year! Nice also to see a Belgian recipe that doesn't go all "must bung spices in" at the end (my downfall in the past) no sugar though?

mysterio

Re: Maffe Belgian Blond

Post by mysterio » Thu Feb 10, 2011 12:46 pm

Looks pretty good to me

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Barley Water
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Re: Maffe Belgian Blond

Post by Barley Water » Fri Feb 11, 2011 3:15 pm

Actually if you must catagorize beer, that looks like an Abbey Single to me (you know, the stuff the monks make for their own consumption, usually not sold to the public). I plan to try one of those in the spring when it gets a little warmer. I think what I'll do is make a Single, similar to what you have done (say an O.G. around 1.050 or so) and serve it through my kegorator then use the yeast cake on a Triple which I'll bottle. I think the Belgian styles are really fun to brew for a couple of reasons. First of all, there is wide lattitude when it comes to formulation and it's also fun to see what you can coax out of the yeast in terms of flavor. I am currently serving a Belgian Pale ale right now which I really love but the Single should have way more yeast character which would also be neat. Probably this summer when it's really hot, I'll do another Saison which I am very tempted to funk with some Brett just to see what happens (that should also attenuate the hell out of the beer which is a good thing with that style). Anyhow, let us know how your beer turns out so we can emulate your work.
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)

lancsSteve

Re: Maffe Belgian Blond

Post by lancsSteve » Sun Feb 13, 2011 12:10 am

Barley Water wrote:Actually if you must catagorize beer, that looks like an Abbey Single to me (you know, the stuff the monks make for their own consumption, usually not sold to the public).

Achel version get's SERIOUSLY rated... I'm hoping to try 'Petit Orval' as well at Easter

MAF

Re: Maffe Belgian Blond

Post by MAF » Thu Feb 17, 2011 1:37 pm

Update on this one… it’s ready for bottling now, with a really nice spiciness from the yeast.
lancsteve – purposely left out sugar as I was keeping the OG (relatively) low. In part because I wanted to keep ABV a tad lower, but also because I wanted to reduce the conditioning time required :D Left the spices out too, as I wanted to see how this yeast performs on its own.
Barley Water – you are prob right, it’s prob more of a Single than a Blond. As I said, it is slightly out of style for a Blond, but it’s quite similar. And just like the monks, I won’t be selling this and will be consuming (most of it) myself :) Great idea to do a Single and then a Triple on the yeast cake – if yer gonna do a massive starter, it might as well be a brew :wink: I did a Saison last year and it turned out great, one of my favourites brews ever. Must do another this year.

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