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Willambroux Belgian Blonde
By vermin

This is a simple, Belgian Blonde Ale recipe made with Willamette Hops. I named it after a Belgian village named Willambroux, which I felt needed a beer made in its honor with Willamette hops. I am hoping for a key to the city one day.
3.5 lbs of Extra Light Dry Malt Extract 3.5 lbs of Light Dry Maly Extract 1 lb of Carafoam 4 oz of Willamette Hops 1 lb of Belgian Clear Candi Sugar 1 vial of White Labs WLP530 Yeast
Boil 3 gallons of water, steep the Carafoam while the water is heating, pull it once the temp hits 160. Add both extracts and the Candi Sugar. Hops: 1 oz at 60 min., 1 oz at 30 min, 2 oz. at flameout. Cool, add water to 5 gal total, pitch the yeast. Bottle. enjoy

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