Belgian Blond Single - Beer Recipe - Brewer's Friend

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Belgian Blond Single

213 calories 19 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.119 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: KowNeil
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Monday April 20th 2026
1.065
1.012
6.9%
26.5
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb BE - Pale Ale10 lb Pale Ale 38 3.4 81.6%
1 lb Belgian - Wheat1 lb Wheat 38 1.8 8.2%
4 oz Castle Malting - Aromatic Malt4 oz Aromatic Malt 35 20 2%
1 lb Invert Sugar Syrup1 lb Invert Sugar Syrup 36 1 8.2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Valley Hops - Saaz1.5 oz Saaz Hops Pellet 6.5 Boil 60 min 18.17 46.2%
1.75 oz Northern Brewer - Styrian Golding1.75 oz Styrian Golding Hops Pellet 7 Boil 10 min 8.28 53.8%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
3 ml Phosphoric acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
5 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
11 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
64 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.5 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Belgian Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 7 13 84 81 0
Treat 8 gallons of RO water
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.7 qt Infusion 65 °F 146 °F 45 min
Temperature 146 °F 158 °F 30 min
Temperature 158 °F 170 °F 10 min
8 qt Fly Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.44 g | 33.8 qt) 4.32 17.3  
Mash volume with grains (equipment estimates 8.44 g | 33.8 qt) 5.22 20.9  
Grain absorption losses (steeping) -1.41 -5.6  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.32 17.3
Equipment Profile Used: System Default
 
Notes

From the Apartment Brewer

Typical Step Mash Schedule for Belgian Pale Malt
Protein Rest (Optional): 131°F (55°C) for 10-20 minutes.
Beta-Amylase Rest: 146°F – 148°F (63°C – 64°C) for 40-45 minutes (creates highly fermentable wort for dry finish).
Alpha-Amylase Rest: 158°F (70°C) for 30 minutes (adds body/complexity).
Mash Out: 168°F (76°C) for 15 minutes.

65 F grain temp, add 19.7 qts (5 gal) strike water at 155 F, to get 1.75 ratio at 146 F

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  • Last Updated: 2026-04-20 13:40 UTC