I recently visited Cooperstown, NY and checked out Ommegang. I’ve always considered their beer as one of the best Belgian “US” breweries (yeah, they’re owned by Duvel, so what?). So I decided to make a fairly standard Belgian Blonde Ale after something I tasted up there.
- 9.75 lb Pils (Dingemans)
- 0.25 lb CaraRuby (Dingemans, 20L)
- 1.5 lb Styrian (60 min)
- 0.5 oz Styrian (5 min)
- WLP570 Belgian Golden Ale (1L starter)
// Mash-in 4.25 gal at 152 for 60 minutes, 168 for 5 minutes. Sparge w/ 3.5 gallons to collect around 6.5 gallons of 1042 wort. Boil 90 minutes, collect just under 6 gallons of 1052 wort. Chill overnight to 56, pitch decanted starter. Basement at 64F. Brewed on Grainfather 9/15/16. //
9/17/16: Lots of blow-off. Great aroma from the airlock, though.
9/22/16: Airlock starting to slow, took a sample at 1018. Very yeasty and still very cloudy, but great breaded flavor following. Moved upstairs to 71F.
9/23/16: Definite increase in airlock activity after 24 hours, thin white foam layer on top.
9/29/16: Still bubbling once every 20s, but I’m happy with the flavor. Moved to the fridge to crash cool. Gravity at 1011.
10/27/16: Came out well, a little ester-y, but very drinkable. Tasting notes soon.
12/5/16: Keg kicked and I never got around to doing a proper review! However this beer was stellar. Crisp, refreshing, great balance of biscuity malts and floral expressive hops. The yeast esters went down and hops seemed to come out more with age as the beer clarified. Probably kegged a little too soon, but those “young” flavors could’ve been evaded had i filtered at kegging. Will definitely make again!