Today I started a 1 liter Wyeast 3787 (Trappist High Gravity = Westmalle Strain) starter on the stir plate, which should hopefully be ready for Saturday’s brewday, when I will be brewing up an 18 liter batch of a Belgian Blond. The malt bill will be simple, with just Pilsner malt (maybe some Pale Ale if I don’t have enough) and some cane sugar. The beer will be moderately hopped (aiming for 30-35 IBU) with Northern Brewer, Hersbrucker and Styrian Goldings. I will be aiming for a light hoppy aroma and flavor combined with Belgian-style yeast phenolics and a light body. I will then use the yeast cake from this beer when I’ll be brewing up a Quadrupel-style beer in 3 weeks. Stay tuned for a brewday post with some pictures and the recipe on Saturday.