March 20, 2016: Belgian Blond

This is another extract/grain kit. Not because we were short on time, but because we didn’t think far enough in advance to order our grains from More Beer for delivery by Saturday. The local home brew stores we are familiar with did not have the grains we wanted for another attempt at an amber ale. So we settled for the Belgian Blond kit from The Brewmeister.

Fermentation_BelgianBlonde
Graph of Belgian Blond wort specific gravity during fermentation.

The milled grains were steeped at 72 degrees Celsius for 20 minutes, with the steep temperature decreasing to 70 degrees Celsius over the time course. The liquid malt extract (LME) was added to the water and mixed to ensure the mix was homogeneous. Initial volume was approximately 8 gallons. The sweet wort was brought to a vigorous boil for 60 minutes. Hop additions were made at 45 and 5 minutes (1 oz each addition). Hopped wort was cooled to 20 degrees Celsius and transferred to a Speidel 30L HDPE fermenter and aerated for 90 seconds with oxygen. The wort was inoculated with 1 L of 36 hour starter culture of WLP500. Original gravity was 1.043. Gravity readings were taken at 8 to 24 hour intervals over the course of fermentation.

What went well?

  • The stand proves its worth every time we brew on it.

    800X bright field microscope image of WLP500 starter culture.
    800X bright field microscope image of WLP500 starter culture.
  • Captured more relevant data.
  • The microscope purchase was well worth it. This yeast strain had an extended lag phase and sampling the starter culture 8 hours after inoculation showed actively budding cells.

Areas for improvement

  • Data capture. Still need to get a form together.
  • Rather sporadic time intervals of gravity readings and the long gap between pitching and the next reading.
  • Water usage. Estimate of 4 gallons of water used for every gallon of finished beer. We will keep looking for ways to decrease our water consumption.

Recipe:

  • 6.6 lbs Briess Pilsner LME
  • 1 lb Pilsner malt
  • 1 lb Munich malt
  • 2 oz Styrian Goldings (1.4% alpha acids), split (45 minutes, 5 minutes)
  • 1/2 tablet whirlfoc (5 minutes)
  • Yeast: WLP500 (Monastery Ale, Lot #: 1023586)

4 thoughts on “March 20, 2016: Belgian Blond”

  1. Jess and Dave – I (even as a complete beer and brewing novice) find this so fascinating. Keep up the awesome work; I’m looking forward to reading all about your brew-ventures 🙂

    Like

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