Audrey | Belgian Blonde Ale | BeerCo All Grain Brewers Recipe Kit

Audrey | Belgian Blonde Ale | BeerCo All Grain Brewers Recipe Kit

$59.95

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SKU: BCK-BBA-MILL-DRY-6KG

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Milled: Yes
Yeast: Dry

Introducing "Audrey," our exclusive Belgian Blonde Ale Brewers Kit, a tribute to the timeless classics of Belgium. Crafted by award-winning homebrewer Keiran Vercoe from the renowned South Australia Brewers Club (SABC), this recipe is a masterclass in balance and elegance. "Audrey" captures the essence of a true Belgian Blonde with a graceful complexity, showcasing a pale golden hue and a billowy white head. Every sip reveals a symphony of flavors, from the spicy, peppery notes of a classic Belgian yeast to a subtle, fruity sweetness and a clean, dry finish. Inspired by the likes of Leffe and La Chouffe, "Audrey" is more than a beer—it's a journey into the heart of Belgian brewing tradition, perfectly tailored for the discerning palate of the Australian homebrewer.

Cheers! #brewhappy #drinkhappier #enjoyresponsibly #weloveBelgianBlondes

Brewing Software Recipe Kit Guidance:

Vital Stats:

Batch & Boil

  • Batch Size: 21 Litres / 5.55 US Gallons
  • Boil Time: 60 mins

Properties

  • OG 1.063
  • FG 1.014
  • IBU 19
  • ABV 6.4%
  • Colour 12 EBC
  • BU/GU 0.29

Malt:

Amt       Name                                        Colour                   % Fermentables

4.50 Kg  Malteurop Pilsen Malt                           (4.2 EBC)                              69%

0.65 Kg  Joe White Wheat Malt                             (5 EBC)                               10%

275 g     Gladfield Aurora Malt                            (58 EBC)                                 4%

125 g     Gladfield Sour Grapes Acidulated Malt   (6 EBC)                                 2%  

5.55 Kg  TOTAL                                                     12 EBC                             

Adjuncts:

Hops:

  1. 30 gm Hallertauer Tradition GR Hops - Alpha: 5.4 % – 30 minutes from end of boil
  2. 20 gm Hallertauer Tradition GR Hops - Alpha: 5.4 % – 15 minutes from end of boil
  3. 50 gm Hallertauer Tradition GR Hops - Alpha: 5.4 % –   0 minutes from end of boil

    Yeast

    Liquid | Bluestone Yeast

      Dry | Fermentis

      Aids | Water Adjustment

      Target a balanced water profile and mash pH in the 5.3-5.4 range.  Get your local municipal water supply analysis and work towards the following target profile:

      A classic "Balanced" or "Belgian" water profile looks something like this:

      • Calcium (Ca²⁺): 50-75 ppm
      • Magnesium (Mg²⁺): 5-10 ppm
      • Sodium (Na⁺): 0-20 ppm
      • Chloride (Cl⁻): 60-70 ppm
      • Sulfate (SO₄⁻²): 60-70 ppm

      Using our Melbourne City West Water profile (soft) we would add the following to our mash water to get a target pH of 5.37

      Method:

      1. Adjust your brewing water to a pH of of 5.3-5.4 using Aids | Water Adjustment or phosphoric acid. Add 5g of 5Calcium Chloride CaCl2, 3g of Magnesium Sulphate | Epsom salt MgS04 and 4g of Calcium Sulphate | Gypsum CaS04 directly to the mash water.
      2. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight or around 19 Litres) and a single infusion temperature of 64 °C.
      3. Mash In: Stir in all your malts and hold this temperature for 60 minutes.
      4. Mash Out/Sparge: After the mash, raise the temperature to 76°C for 15 minutes recirculating the wort. Then, begin your sparge, draining the wort from the mash tun until you have collected your pre boil volume of 25 litres (6.5 US Gal).
      5. Boil: 60 minutes. 1st Hop with 30g at 30 min and 2nd Hop Addition of another 20g at 15 min.  Add Yeast Nutrient with 10 mins of boil remaining.
      6. Boil: With 5 mins remaining on the boil turn off the heat add Premium Blanc Soft Candi Sugar and stir until completely dissolved.  Return to heat
      7. Flame Out: With 0 minutes remaining on the boil add the final hop addition of 50g.
      8. Immediately cool the wort and transfer to the primary fermenter oxygenating wort and pitching Liquid Yeast or Dry Belgian Ale Yeast at 17° C for first 3 days.  
      9. Fermentation: Let free ride up to 19° C over first 3 days and hold at 19° C for the following 5 days.  Raise up to 22° C for the final 3 days of primary/secondary fermentation. 
      10. Once primary fermentation is complete rack off the yeast or dump the yeast if using a conical fermenter and drop the temperature to 14° C for 3 days.  The drop to 1° C and condition for 10 days prior to kegging or bottling.
      11. Packaging: Bottle or keg at post primary and secondary fermentation and conditioning (or longer if needed for clarity and complete fermentation). Shoot for between 2.6-3.2 volumes of CO2, with target 2.9 volumes of CO2 depending on how effervescent you like your Belgian Blonde Ales!
      12. Bring up to beer cellar temperature 6-8°C pour into a Stemed or Goblet style belgian beer glass, slip off your Hi-Vis Brewers or Work Shirt and sip and enjoy or in the sunny beer garden at your home brewery!
      13. Food pairing - when it comes to Belgian Blonde Ales include: Mussels and Frites (Moules-frites), Chicken Waterzooi, Sausages, Roasted Chicken, Grilled Pork Chops or Tenderloin, Ham and cured meats, Shell fish, White fish, Semi-Soft Cheeses like Gouda, Havarti, or a mild Trappist cheese and Creamy Cheeses like a brie or camembert, vegetables, salads and desserts: While not a typical dessert beer, a blonde ale can pair well with desserts that feature pear, apple, or apricot, or a classic crème brûlée.

        BeerCo Recipe Kit Contents include:

        BeerCo Recipe Kit Contents DOES NOT include:

        Credits & Sauces of Brewspiration & Further Reading on the Style:

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