Sully's Belgian Blonde NHC 2010

Category 18: Belgian Strong Ale

362 Entries

Sponsored by Dingemans c/o Cargill Malt

Phil Sullivan, Royal Oak, Mich., Kuhnhenn Guild of Brewers Homebrew Club

Gold Medal

"Sully's Belgian Blonde"

Belgian Blond Ale

Ingredients for 10 U.S. gallons (37.85 L)

25.0 lb (11.34 kg) Pilsner malt

3.0 lb (1.36 kg) cane sugar

1.0 lb (0.45 kg) aromatic malt

3.0 oz (85 g) Hallertau hops (60 min)

White Labs WLP 500 Trappist ale yeast

Forced CO2 to carbonate

Original Specific Gravity: 1.087

Final Specific Gravity: 1.012

Boiling Time: 60 min.

Primary Fermentation: Ferment at 68° F (20° C).

Directions

Mash grains at 150° F (66° C) for one hour.

Runners-Up

Silver Medal: Michael Johnson, Salt Lake City, UT, Belgian Dubbel, Zion Zymurgist Homebrew OPerative Society (ZZ HOPS)

Bronze Medal: David Barber, Orwigsburg, PA, Belgian Tripel, Lehigh Valley Home Brewers