Belgian Blonde Ale Beer Recipe | All Grain Belgian Blond Ale by l1chris | Brewer's Friend
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Belgian Blonde Ale

179 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 144 gallons (fermentor volume)
Pre Boil Size: 154 gallons
Post Boil Size: 144 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 179 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Monday January 2nd 2023
1.055
1.009
6.0%
20.4
4.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
187.91 lb Belgian - Pilsner187.91 lb Pilsner 37 1.6 76.4%
12.76 lb Ireks - Wheat Malt Light12.76 lb Wheat Malt Light 38 1.95 5.2%
12.24 lb Aromatic12.24 lb Aromatic 33 38 5%
33.20 lb Belgian Candi Sugar - Clear/Blond (0L)33.2 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 13.5%
246.11 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14.30 oz Mosaic14.3 oz Mosaic Hops Pellet 10.9 Boil 60 min 20.39 42.7%
9.60 oz Hallertau Mittelfruh9.6 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 28.7%
9.60 oz Saaz9.6 oz Saaz Hops Pellet 3.5 Boil 0 min 28.7%
33.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1.20 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 2589 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Belgian Blonde Ale" Belgian Blond Ale beer recipe by l1chris. All Grain, ABV 5.96%, IBU 20.39, SRM 4.8, Fermentables: (Pilsner, Wheat Malt Light, Aromatic, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Mosaic, Hallertau Mittelfruh, Saaz)
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  • Public: Yup, Shared
  • Last Updated: 2024-12-16 19:46 UTC
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