How To Brew A Belgian Triple Blonde - Learn How Brewing Enzymes Transform A Mash

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Today Sam is taking you through part 1 of brewing a Belgian Triple Blonde from grain to glass. This brew day was inspired by Sam and Claires recent trip to St Bernardus in Belgium in November 2024 where they got to sample some of Belgiums finest "Abbey" or "Trappist" ales.

This long form brew day takes you through mashing in, designing the recipe, discusses what program used to assist in perfecting the blonde triple style guidelines, an in-depth discussion on how brewing enzymes work, Alpha-amylase and Beta-amylase and the roll they have during a mash.

With our Belgian Blonde happily fermenting in the tank for a few days now we can already taste the clove and yeast forward characteristics from the SAFALE BE-256. SSSSSSSSssssss its a hefty ABV too!!!!

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00:00 Intro
1:45 Let’s Grain In!
11:35 First PH Sample
13:38 Brewfather
14:50 Herms Coil On!
18:12 What A Mash Does - Enzyme Discussion
25:49 Sanitizing
26:49 MASH
28:27 Sanitizing FV11
30:50 MASH
32:04 To The Kettle!
44:55 Grain Out For The Cows
26:08 Boil, Checks, & Additions
54:03 Answering Your Questions
55:30 More Boiling
57:21 Send To Whirlpool
59:16 Outro

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