Red Hot Blond

5 gallons/19 L, all-grain; O.G. 1.088; F.G. 1.020; IBU = 15; SRM = 8; ABV = 8.8%

Ingredients:

• 16.25 lbs. (7.4 kg) Weyermann German Pilsner two-row malt
• 0.25 lb. (0.11 kg) Dingemans Belgian aromatic malt
• 0.25 lb. (0.11 kg) DeWolf Belgian biscuit malt
• 0.25 lb. (0.11 kg) Weyermann German Vienna malt
• 0.5 lb (0.23 kg) clear Belgian candi sugar (60 mins)
• 5.0 AAU Styrian Goldings hops (60 mins) (1.0 oz/28 g of 5% alpha acids)
• 2.5 AAU Styrian Goldings hops (15 mins) (0.5 oz/14 g of 5% alpha acids)
• Wyeast 1214 (Belgian Abbey) yeast

Step by Step:

Mash at 145 °F (63 °C) for 90 minutes. Decoct approximately 2 gallons to 180 °F (82 °C) for first temperature increase. Twenty minutes later decoct 2 gallons of mash to 200 °F (93 °C) to step mash up to 155 °F (68 °C). 1 tsp. gypsum added to reverse osmosis water. 60 minute boil. Dissolve approximately 45 ounces of Red Hots in 40 ounces of water at 165 °F (74 °C). Add to wort and ferment.