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Sessionable Belgian Blond/pale Ale

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hsb

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I'm trying to put together a light-coloured Belgian, I'm not sure if it's a Blond/Pale Ale or what - I'm just shooting for around 5%ABV and want it to be just a little dry, and not overly malty. Something drinkable for summer. And something I might end up throwing some lambic dregs into at a later date.

Maybe just a little Unmalted wheat to give it some more 'spritz'?
Not sure about the sugar either, don't want it too thin...

Any tips? Finding myself a bit muddled by falling inbetween BJCP styles.


26L to fermenter

4kg Pilsner Malt (Dingemans) - 75%
0.5 Munich I - 9%
0.35 Abbey Malt - 6.5%
0.5 Table Sugar - 9%

55g Saaz (4.5%) - 60mins - 24IBU

Est OG: 1048
Est ABV: 5.5%

IBU/SG: 0.5

Mash would be a step mash - 63 for 15-20 to keep it on the dry side, then 68,72,78.
 

hsb

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www.whitelabs.com/beer/strains_wlp575.html
WL575 will be the yeast.
 

hsb

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Just for the record, here's what I went with:

Recipe: Belgian Blond
Style: Belgian Blond/Pale Ale
Boil Size: 42.33 l
Post Boil Volume: 30.98 l
Batch Size (fermenter): 26.00 l
Bottling Volume: 23.16 l
Estimated OG: 1.050 SG
Estimated Color: 10.5 EBC
Estimated IBU: 26.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 82.5 %
Boil Time: 90 Minutes

Amt Name Type # %/IBU
5.00 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 1 84.0 %
0.50 kg Munich Malt (17.7 EBC) Grain 2 8.4 %
0.35 kg Biscuit Malt (45.3 EBC) Grain 3 5.9 %
0.10 kg Wheat, Flaked (3.2 EBC) Grain 4 1.7 %
55.50 g Saaz [4.50 %] - First Wort 60.0 min Hop 5 26.6 IBUs

Pitched WLP575 into excess wort starter on stir plate. 24 hours later, beautiful banana/clove aromas. pitched it all last night @ 21C, to slowly ramp up over fermentation. Got 1052. So should be sessionable enough to sink a few a night.
 

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