Belgian Blond with Apple, Elderflower, and Lemon Peel, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.060  FG = 1.007
IBU = 12  SRM = 5  ABV = 7.1%

While the recipe calls for transparent apples (a pale green, tart apple), another variety with similar characteristics could be substituted (such as Granny Smith). Nate also uses locally pressed sweet apple cider when the apples are not available. This option is in the extract version of the recipe. The elderflower and lemon peel can be added to the keg as well.

– Recipe courtesy of Nate Pahl, Clayton, Ohio

Ingredients

8.5 lbs. (3.9 kg) Pilsner malt
1 lb. (0.45 kg) wheat malt
8 oz. (227 g) aromatic malt
6 oz. (170 g) acidulated malt
4 oz. (113 g) flaked wheat
4 oz. (113 g) flaked oats
1 lb. (0.45 kg) corn sugar
2 AAU Hallertauer Mittelfrüh hops (60 min.) (1 oz./28 g at 2% alpha acids)
1 oz. (28 g) Saaz hops (20 min.)
1 oz. (28 g) Hallertauer hops (whirlpool)
1 oz. (28 g) Saaz hops (whirlpool)
2 lbs. (907 g) transparent apples
4 oz. (113 g) dried elderflower
2 oz. (57 g) freshly zested lemon peel
Wyeast 1388 (Belgian Strong Ale), White Labs WLP570 (Belgian Golden Ale), or Mangrove Jack’s M31 (Belgian Tripel) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Mash in all malts and grains at 149 °F (65 °C) for 60 minutes. Mash out at 168 °F (76 °C) for 15 minutes, recirculating wort during this time. Sparge with 170 °F (77 °C) water, collecting 6.5 gallons (25L) of wort.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. Add the sugar in the last 15 minutes of the boil. The whirlpool hops are added after the boil has ended and the wort has cooled to 175 °F (80 °C). Stir the wort vigorously and then leave the hops in contact with the wort for 20 minutes at this temperature. Chill the wort to 68 °F (20 °C), pitch the yeast, and ferment until complete. 

Wash, peel, and slice the apples, adding to the secondary along with the elderflower and lemon peel. Rack the beer onto the fruit and spices in the secondary and allow to rest for one week. Rack the beer, add priming sugar and bottle, or keg and force carbonate.

Belgian Blond with Apple, Elderflower, and Lemon Peel, Extract

(5 gallons/19 L, extract only) 
OG = 1.060  FG = 1.007
IBU = 12  SRM = 5  ABV = 7.1%

Ingredients

5.5 lbs. (2.5 kg) pale liquid malt extract
1.6 lbs. (0.7 kg) wheat liquid malt extract
1 lb. (0.45 kg) corn sugar
2 AAU Hallertauer Mittelfrüh hops (60 min.) (1 oz./28 g at 2% alpha acids)
1 oz. (28 g) Saaz hops (20 min.)
1 oz. (28 g) Hallertauer hops (whirlpool)
1 oz. (28 g) Saaz hops (whirlpool)
2 lbs. (907 g) transparent apples
4 oz. (113 g) dried elderflower
2 oz. (57 g) freshly zested lemon peel
Wyeast 1388 (Belgian Strong Ale), White Labs WLP570 (Belgian Golden Ale), or Mangrove Jack’s M31 (Belgian Tripel) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Use 6.5 gallons (25 L) of water in the brew kettle; heat to 158 °F (70 °C). 

Turn off the heat. Add the malt extracts and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding hops at the times indicated in the recipe. Add the sugar in the last 15 minutes of the boil. The whirlpool hops are added after the boil has ended and the wort has cooled to 175 °F (80 °C). Stir the wort vigorously and then leave the hops in contact with the wort for 20 minutes at this temperature. Chill the wort to 68 °F (20 °C), pitch the yeast, and ferment until complete.  

Add the apple cider, elderflower, and lemon peel, and allow to rest for one week. Rack the beer, add priming sugar and bottle, or keg and force carbonate.