9 lbs Belgian Pilsner malt
2 lbs flaked wheat
1 lb Belgian biscuit malt
Mash @152 for 90 min, mashout for 10 min @168
1 oz East Kent Goldings hops @60 min
1 oz EKG @10 min
At the end of the boil add 1 lb clover honey and steep for 15 min
WLP500 Trappist Ale yeast with 1 L starter on stir plate (which took off like a shot!)
Mash temp started a little high, so I added some ice and brought it down to target. My stove heated things up very quickly during mash and sparge, and even brought a full volume of wort to a rolling boil relatively quickly with no signs of scorching, so I'm very pleasantly surprised with my setup in the new apartment. At flameout, I added the pound of honey and let it steep before chilling the golden wort down to 68 degrees and pitching the WLP500 starter. Fermentation has been healthy and vigorous, and has slowed a bit but is still going along steadily. I'm hoping the beer will dry out appropriately with lots of spicy/fruity yeast character, and the honey should help with that while adding a nice floral subtlety to the beer. I also think the EKG character will be beautiful in this big, flavorful blonde ale.
Can't wait to see how it turns out...Prost!