How to Brew BELGIAN BLONDE ALE скачать в хорошем качестве

How to Brew BELGIAN BLONDE ALE

(Go to 2:27 to skip intro skit) It's long overdue, but here is the first beer in the Belgium-trip inspired series on some classic Belgian beers! This Belgian Blonde is a great place to start for getting the hang of brewing bigger and more complex Belgian ales, and makes a fantastic summer beer as well! ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE:https://theapartmentbrewer-shop.fourt... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- GRILLAHOLICS (10% off): https://www.grillaholics.com/?ref=xEv... ------------------------------------------------------- MY CAMERA: https://amzn.to/3fxboAQ MY MICROPHONE: https://amzn.to/3tAGXlq ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/M6Y076if... Recipe for 5 gallons, your efficiency may vary: "Flemish Gold" 6.5% ABV 31 IBU 6 lb Dingemans Pilsner (52.1%) 4 lb Dingemans Pale (34.7%) 0.5 lb Dingemans Aromatic (4.3%) 1 lb Simplicity Candi Syrup (8.7%) Step Mash: 148 F (64 C) for 45 min 158 F (70 C) for 30 min 170 F (77 C) for 15 min Water (ppm): Ca: 60, Mg: 6, Na: 18, SO4: 62, Cl: 79, HCO3: 47 Add 2g Gypsum, 2g Epsom, 5g CaCl and 2g Baking Soda to 8 gal (30 L) of spring water. Adjust mash pH to 5.2-5.5 with lactic acid or slaked lime if needed. 60 minute boil 60 min - 0.5 oz (14g) Magnum (13.4% AA) 5 min - 2 oz (56g) Saaz (5.2% AA) OG: 1.057 Yeast: Imperial B48 Triple Double Ferment by pitching at 65 F (16 C) letting free rise no higher than 82 F (27 C). Let free fall to condition in a keg or fermenter for another week or so before packaging FG: 1.008 ------------------------------------------------------- 0:00 Intro Skit 2:27 Intro and Welcome 3:06 Beer Description and Approach 6:05 Recipe 11:24 Brew day 15:00 Fermentation Plan 20:07 Fermentation Follow-Up 20:38 Pour and Tasting Notes 25:02 Potential Improvements ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #belgian #blonde #blond #hazy #beer #trappist #westvleteren #westmalle #abbey #leffe #brewing #homebrew #clawhammersupply #graintoglass #BIAB #allgrain