The malt bill is pretty simple:
* 90% Pilsner Malt
* 10% Table sugar
I have done a lot of research on German Pilsner for a future brew and this made me realize that my Belgian Blond recipe is essentially a recipe for a German Pils with added 10% table sugar and an ale yeast. 😅
It's funny how those two differences can totally change the character of a beer.

I'm using my usual step mash schedule for this beer:
* 30 minutes at 63°C
* 30 minutes at 70°C
* 15 minutes at 78°C
Again, no surprise here. I have found a process that works well with the ingredients I have and I don't have to re-invent the wheel every time I brew. This step mash gets a balanced mouthfeel and a good head retention from the local Pilsner Malt that I use.

Sorry, got distracted. For hops I'm using 50g of wild hops. It seems like we harvested the hops too early this year because none of them pack much of a punch so I am using a bigger amount. I would have used Hüll Melon again but it seems like I ran out of that.

Got a wort with a gravity of 13°P after a 45 minute boil. That's a little lower than I would have liked. Seems like I dialed the malt back too far but my last Blond was north of 7% ABV. and that was definitely too much. I should end up with a 5.5% ABV beer this time. Which is fine. And pretty much what I did with my Blond in January.

I chilled the wort down to 18°C and pitched a packet of Fermentis T-58. I have done some research on this yeast and it gets a lot of hate online for not being "Belgian" enough. I was pretty happy with it in my last Blond. It showed those delicious Belgian characteristics but in a restrained fashion. It did not go bananas like Lallemand Abbayé does (pun intended). In my opinion this works perfectly with the more commercial Belgian styles like the Blond.