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.
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.