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Belgian Blond Single

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

Original Gravity:

1.065

Final Gravity:

1.012

ABV (standard):

6.9%

IBU (tinseth):

26.5

SRM (morey):

6.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Yakima Valley Hops - Saaz (Pellet) 1.4999999965689 oz Saaz (Pellet) Hops	18.17	46.2%
1.75 oz	Northern Brewer - Styrian Golding (Pellet)	8.28	53.8%
3.25 oz / $ 0.00

Mash Guidelines

Amount	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	--

Other Ingredients

Amount	Name	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

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

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-04-20 13:40 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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