Son of a Bastard Blonde

I did a Bastardised store cupboard Blonde ale. I messed up a little (Left the kettle tap open and lost some wort, so I added LME to make up the gravity.) This is the second attempt so it is the "Son of"

Brewer:	Orfy		Email:	-
Beer:	Son of a Bastard Blonde		Style:	Belgian Strong Ale
Type:	All grain		Size:	23 liters
Color:	7 HCU (~6 SRM)		Bitterness:	27 IBU
OG:	1.059		FG:	1.012
Alcohol:	6.1% v/v (4.8% w/w)
Water:	Cheshire tap.
Grain:	5kg British pale 1kg British Munich .25g Dextrine malt (Cara-Pils) .25g Flaked wheat
Mash:	70% efficiency
	60 minutes at 68 Batch Sparged
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.