|Beer:||Son of a Bastard Blonde||Style:||Belgian Strong Ale|
|Type:||All grain||Size:||23 liters|
|Alcohol:||6.1% v/v (4.8% w/w)|
|Grain:||5kg British pale |
1kg British Munich
.25g Dextrine malt (Cara-Pils)
.25g Flaked wheat
|60 minutes at 68 |
|Boil:||60 minutes||SG 1.045||30 liters|
|84g Brown sugar|
|I did a First Wort Hopp and put in the sugar at the beginning before the boil and added Irish moss at 10 minutes left.|
|Hops:||28.1g Kent Goldings (5% AA, 60 min.) |
28.1g Styrian Goldings (5.5% AA, 30 min.)
40g Northern Brewer (aroma)
|Yeast:||I racked onto the yeast cake of the original "Bastard Blonde"|
|Log:||WOW - Racking on yeast cake. Started to foam and bubble like hell at 45 minutes. Fermented out to 1012 in under 24 hours|
This web page generated by The Beer Recipator.
In Primary after 24 hours
It got racked to secondary after 5 days.
Then into a keg on the 21st January. I want it to be lively so I added 150g of DME to prime.
It seems to of cleared quite well and is totally stable at 1010
I'm happy with the colour and taste. Infact it tastes like it'll be ready to drink when It's carbonated.