One of my first beers I made was our wedding beer, called Bride Blond. A typical Belgian style blond ale. The beer was a big success at our wedding so I decided it was time again to brew the same beer.
I have tried to brew a couple of Tripel and blond style beers in the mean time. However, after I got some comments back from the Danish beer judges (I sent in a beer for the DM i håndbryg competition), it was clear that I needed to change the malt types for the beers. The taste was too much caramel-like, as I used too much biscuit malt in the malt bill.
So that is why I went back to my Bride Blonde beer recipe. The malt bill for this beer is quite simple, only some pilsner malt with some malted oat and a little bit of munich malt as well. On top of this, I also added some light kandis sugar to get the correct alcohol percentage. For the hops, I used a mild bitter hop, Mittelfrüh, which has a nice delicate hop taste.
On top of the simple malt bill and sugar, I also added some typical spices used in a lot of Belgian style beers: dried orange peel and koriander seeds.
As usual, I used the Braumeister, my favorite brew system :-).
I wanted to try 2 yeast types, that is why I brewed around 37-38 liter, so I could split the brew. The two yeast types I used were WLP 510 Bastogne Ale yeast and WLP 570 Belgian Golden Ale yeast. I wanted to see the difference between the two as the WLP 570 is more spicy and fruity while the WLP 510 is more clean in taste with a light acid after taste.
After filling the wort in two fermentation buckets, I fermented the two different beers at 22 degrees Celsius. The fermentation took two weeks and then the beers matured for another week before bottling.
The beers were bottled with some added glucose and went into the fermentation cabinet for another 2-3 weeks until it is completely ready. Now it is waiting to be tasted….