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Belgian Blonde Ale

Method: BIAB
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 3.3 gallons (ending kettle volume)
Pre Boil Size: 3.61 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 189 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)

Created: Saturday June 28th 2025

Original Gravity:

1.058

Final Gravity:

1.008

ABV (standard):

6.5%

IBU (tinseth):

30.4

SRM (morey):

5.6

Mash pH

5.4

Cost $

n/a

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Brew Log History

Target 70°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.72 lb	Dingemans - Belgian Pilsner Malt3.72 lb Belgian Pilsner Malt	37	1.6	51.7%
2.56 lb	Dingemans - Pale Ale 2.56 lb Pale Ale	37.72	3.9	35.6%
0.31 lb	Dingemans - Aromatic Malt0.31 lb Aromatic Malt	36.3	19	4.3%
0.61 lb	Candi Syrup - Belgian Candi Syrup - Simplicity	32	1	8.5%
7.20 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.31 oz	Magnum0.31 oz Magnum Hops	Pellet	13.4	Boil	60 min	23.29	20.1%
1.23 oz	47 Hops - Saaz1.23 oz Saaz Hops	Pellet	5.2	Boil	5 min	7.15	79.9%
1.54 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.31 oz	Magnum (Pellet)	23.29	20.1%
1.23 oz	47 Hops - Saaz (Pellet) 1.2299999971865 oz Saaz (Pellet) Hops	7.15	79.9%
1.54 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
17.5 qt	Infusion	--	148 °F	45 min
	Infusion	--	158 °F	30 min
		--	170 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
4 ml	Lactic acid	Water Agt	Mash	1 hr.
2.50 g	irish moss	Water Agt	Boil	15 min.
1.30 g	Wyeast - Beer Nutrient	Other	Boil	15 min.

Yeast

Fermentis - Safale T-58

Amount:	1 Each	Cost:
Attenuation (custom):	82%	Flocculation:	Medium
Optimum Temp:	53.6 - 77 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 89 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	6	18	79	62	47
Mash Chemistry and Brewing Water Calculator

Notes

Ferment by pitching at 65 F (16 C) letting free rise no higher than 82 F (27 C).
Let free fall to condition in a keg or fermenter for another week or so before packaging

Water (ppm): Ca: 60, Mg: 6, Na: 18, SO4: 62, Cl: 79, HCO3: 47

Add 2g Gypsum, 2g Epsom, 5g CaCl and 2g Baking Soda to 8 gal (30 L) of spring water.

Adjust mash pH to 5.2-5.5 with lactic acid or slaked lime if needed.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-06-29 14:26 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Belgian Blonde Ale

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