In the Fermentor: Abbey Blonde

My Tribute to Westvleteren XII (and my use of this picture of it) comes to an end with a Belgian Blonde Ale. After brewing my strong Quad and Tripel, I decided to dump the Candi Sugar and just brew the base beer. This should help me get a good handle on what exactly the Candi Sugar is doing. When my beer is done, it will have an ABV a little south of 7%.

As I've already said, there's no Candi Sugar to be found here. But there is the same mix of grains, hops and yeast as in my earlier beers. Even though they have a lot in common, I should have three very different brews when all is said and done.

Here's the plan for five gallons:

Grains:
7 lbs Castle Pilsen
6 lbs Castle Pale Ale

Hops:
0.25 oz Magnum (14.9% a.a.): 90 min
1 oz Styrian Golding (4.8% a.a.): 20 min
1 oz Styrian Golding (4.8% a.a.): 7 min

Total Boil Time:
90 min

Yeast:
Safbrew T-58

Mash Schedule:
Protein Rest: 122F for 20 min
Saccharification Rest: 150F for 60 min
Mashout: 168F for 15 minutes

Original Gravity:
1.067
Estimated Final Gravity:
1.015

IBU: 23
SRM Color: 6

Fermentation Schedule:
2 Weeks Primary
4 Weeks Secondary
2 Weeks Bottle Conditioning

Cost: $16 per case
Commercial Equivalent: Avery Karma: $32 per case
Savings: $16

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Colorado Kitchen Brew

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