Gordon's Belgian Blond

10.5 lbs. (4.8 kg) Belgian Pilsner malt
12 oz. (340 g) aromatic malt
1 lb. (454 g) flaked maize
12 oz. (340 g) Caravienne or caramel malt (20 °L)
5 AAU Saaz hops (60 min.) (1 oz./28 g at 5% alpha acids)
3.3 AAU Hallertauer hops (10 min.) (1 oz./28 g at 3.3% alpha acids)
4.9 AAU Styrian Goldings hops (5 min.) (1 oz./28 g at 4.9% alpha acids)
Wyeast 3787 (Trappist High Gravity) or White Labs WLP530 (Abbey Ale) or Safbrew BE-256 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash. Step mash: Mash in base malts (Pilsner and aromatic) and maize at 131 °F (55 °C) and rest for 15 minutes. Increase to 146 °F (63 °C) using direct heat or infusion and hold for 40 minutes. Increase to 158 °F (70 °C) using direct heat or infusion and hold for 15 minutes. Add crystal malt and raise to 168 °F (76 °C) for 15 minutes, recirculating the wort. Fly sparge with 170 °F (77 °C) water, collecting 6.5 gallons (25 L) of wort.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. At the end of the boil, chill the wort to 67 °F (19 °C), pitch the yeast, and ferment until complete. Rack the beer. Rack and package the beer, or rack and clarify the beer if desired with finings before packaging (prime with corn sugar and bottle condition, or keg and force carbonate).