Name: Squam Lake was peaceful, and this is a nice laid-back Belgian beer style that should remind you of that peace.

Style: A Belgian Blonde (25Ain the 2015 BJCP Style Guide) brings medium alcoholic strength, spicy and dry yeast finish and a classical Belgian flavor profile. This traditional ale is brewed light and effervescent with bouquets upon bouquets on the nose. As you can see from the picture above, it is a quite aggressive and messy fermentation!

Story: We have a Belgian Triple that comes on occasionally when it is cold outside and it is a REAL winter warmer at over 11% abv. This is a more approachable version (only about 8%!!) that delivers similar flavors and dryness.

History of One Lake Brewing Releases:

• Winter 2019

• Winter 2022

Ingredients: 80% continental pilsner malt. This is a very light beer under 4 SRM. Hops are for bitterness only, to offset the huge amount of sweet pils malt we are using. Chuck some wheat malt in there to keep it from dropping clear too soon (although eventually it will - this give it two lives as the yeast flavors present somewhat differently early versus late). We also use a touch of Belgian Aromatic malt (similar to melanoidin, but with some “extra” flavors). The beer is finished with clear Belgian Candi syrup. The yeast is the star of the show here - use the malt, hops and sugar to pave that road light and smooth for the yeast flavors to shine!!

Methods: Go for a standard mash temp (the sugar is going to help offset dryness) and a 90 minute boil from all that pils. Hops are first-wort and that’s really it. We like to add our extra sugar when the yeast is mostly done, but not completely done (about day 3 for us).

Recipe Box:

Pilsner malt - 80%
White Wheat Malt - 10%
Belgian Aromatic Malt - 2%
Clear Candi Sugar - ~5%

25IBU of neutral Hops at First Wort

Your favorite expressive Belgian yeast

Brewing Method:

Gravity targets:
* OG 1.068 (with sugar) - 1.063 (without sugar) FG 1.011

Adjust water to achieve mash of:
* 5.35pH and 1.7:1 ratio of SO4/Cl

Standard mash thickness
151-153 degree mash temp target
Sparge with 175 degree 6.0pH water with same salt profile as mash
90 minute boil

Add sugar 80% of the way through active fermentation (carefully!!)