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Maple Belgian Blonde Ale

291 calories 25.3 g 500 ml
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Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 75 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 47.32 liters
Post Boil Size: 43 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 291 calories (Per 500ml)
Carbs: 25.3 g (Per 500ml)
Created: Monday May 4th 2026
1.063
1.011
6.8%
25.0
4.4
5.3
69.68
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg Innomalt - Pale Ale Malt 2-row6.5 kg Pale Ale Malt 2-row $ 2.36 / kg
$ 15.34 		36.8 2.3 56.5%
1.50 kg Maple Syrup1.5 kg Maple Syrup - (late boil kettle addition) $ 20.00 / kg
$ 30.00 		29.8 0 13%
2.50 kg Innomalt - Pils Moderne2.5 kg Pils Moderne $ 2.37 / kg
$ 5.93 		37 1.8 21.7%
1 kg Canada Malting - WHITE WHEAT MALT1 kg WHITE WHEAT MALT $ 2.38 / kg
$ 2.38 		38.1 3.5 8.7%
11.50 kg / $ 53.65
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g BSG - Perle30 g Perle Hops $ 54.00 / kg
$ 1.62 		Pellet 8.9 Boil 60 min 17.08 33.3%
30 g Charles Faram - Celeia30 g Celeia Hops $ 63.00 / kg
$ 1.89 		Pellet 2.9 Boil 30 min 4.28 33.3%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops $ 74.00 / kg
$ 2.22 		Pellet 3.8 Boil 15 min 3.62 33.3%
90 g / $ 5.73
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 15 min.
5 g Yeast Nutrient Fining Boil 15 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
15 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
$ 6.95 / each
$ 6.95
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 216 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
$ 3.35 / each
$ 3.35
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 216 B cells required
$ 10.30 Yeast Pitch Rate and Starter Calculator
Priming
Method: MapleSyrup       Amount: 236.6 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 8 20 80 60 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
58 L 67 °C 65 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.58 L. Suggest reducing initial water volume to 44.27 L and adding 2.18 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 64.82 L. Suggest reducing initial strike volume to 38.8 L and adding 19.42 L sparge/top-off. 58.2
Strike water volume (equipment estimates 57.3 L) 58.2
Mash volume with grains (equipment estimates 63.9 L) 64.8
Grain absorption losses -10
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.4 L) 47.3
Volume increase from sugar/extract (late additions) 1.1
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 40 L) 43
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 43 L) 40
Total: 58.2  
Equipment Profile Used: System Default
 
Notes

SECOND RUNNINGS FRUIT WHEAT
Using the spent grain from the Maple Belgian Blonde to brew a 20 L rhubarb–strawberry wheat beer. https://www.brewersfriend.com/homebrew/recipe/view/1557275/rhubarb-strawberry-wheat-beer

Water adjustments for ~28 L mash water: 1.5 g Calcium Chloride; 3 g Gypsum; 0.5 g Salt

Additional grain for the second mash:
1.5 kg White Wheat Malt
250 g Flaked Oats or Flaked Wheat
150 g Cara 60

Hop: 15g Centennial @ 60min ; 15g Motueka @ 10min

Yeast: WB‑06

Fruit additions (after high krausen): 2 kg Rhubarb; 1 kg Strawberry

Expected : OG: 1.044–1.048 ; FG: 1.010–1.012 ; Expected ABV: ~4.5%

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  • Last Updated: 2026-06-07 12:36 UTC