Basing my recipe off the commercial style Abbey de Leffe Blond, this beer (hopefully) will consist of a strong malt character minus the heavy taste of alcohol that might be noticed in taste/aroma. As far as color goes, the brew mart didn't have the light colored malt called for in the recipe, so I opted for the dark. Not to worry, after the brewing process is complete I'm sure this will be yet another crowd-pleaser.
1/2 pound Dark Carastan Malt
1/2 pound Carapils
1/4 pound Caravienne
8 pounds Pale Malt Extract
2 oz. Styrian Goldings (pellet) 4.6% AA
1 pound Light (Clear) Belgian Candi Sugar
Yeast: White Labs WLP530 - Abbey Ale Yeast
Steep grains in 1 1/2 gallons water at 155 degrees. Rinse with 1 gallon 170 degree water.
Bring wort to boil
Add 2 oz. Styrian Goldings Hops @60 min
Add 8 pounds LME @ 45 min
Add 1 pound Candi Sugar @ 15 min
After 60 min, remove from boil
Cool wort to 70-72 degrees, pitch yeast.
Add water to bring total volume to 5 gallons.
Oxygenate, and let it ferment for 2 weeks.
I'm excited to see how this one turns out (hopefully the guy I'm making this for enjoys it too)! A big thanks Spencer and "Randy" for the help!
For my readers: As always, leave me some comments so I can try new things! Looks like hiking is on the horizon...
P.S. - thanks Melissa for the suggestion!