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25A1. Belgian Blond Ale

227 calories 20 carbs
Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 227 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Tuesday September 5th 2017
1.069
1.013
7.29%
24.14
5.65
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
11.50 lb Belgian - Pilsner11.5 lb Pilsner 37 1.6 86.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.8%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 3.8%
0.75 lb Cane Sugar0.75 lb Cane Sugar - (late addition) 46 0 5.7%
13.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.80 oz Perle0.8 oz Perle Hops Pellet 8.2 Boil 60 min 24.14 100%
 
Mash Guidelines
Amount Description Type Temp Time
4.69 gal Single Infusion Infusion 152 °F 90 min
4.91 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
4.69 g Gypsum Water Agt Mash 1 hr.
0.45 g Chalk Water Agt Mash 1 hr.
4.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.62 g Magnesium Chloride Water Agt Mash 1 hr.
40.90 ml Phosphoric acid Water Agt Mash 1 hr.
7.92 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 438 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Pilsner Malt:
Protein rest (122-131F 15 min)

Crystal Malt:
Add after mash-out, during vorlauf.

Cane Sugar:
Add to boil kettle.

Step Mash
122-131 10-20 min
142-146
154-162

Add Cane Sugar to boil kettle.

Slowly raise temperature to 68◦F over the course of a week.

Condition at least 4 weeks.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A moderate-strength golden ale that has a subtle fruity-spicy Belgian yeast complexity, slightly malty-sweet flavor, and dry finish.

Aroma:
Light earthy or spicy hop nose, along with a lightly grainy-sweet malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or yeasty, fruity esters (commonly orange-like or lemony). Light sweetness that may have a slightly sugar-like character. Subtle yet complex.

Appearance:
Light to deep gold color. Generally, very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.

Flavor:
Smooth, light to moderate grainy-sweet malt flavor initially, but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Medium hop and alcohol bitterness to balance. Light hop flavor, can be spicy or earthy. Very soft yeast character (esters and alcohols, which are sometimes perfumy or orange/lemon-like). Light spicy phenolics optional. Some lightly caramelized sugar or honey-like sweetness on palate.

Mouthfeel:
Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy.

Comments:
Often has an almost lager-like character, which gives it a cleaner profile in comparison to many other Belgian styles. Belgians use the term Blond, while the French spell it Blonde. Most commercial examples are in the 6.5 – 7% ABV range. Many Trappist or artisanal Belgian beers are called Blond but those are not representative of this style.

History:
Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is heavily marketed and widely distributed.

Characteristic Ingredients:
Belgian Pils malt, aromatic malts, sugar, Belgian yeast strains that produce complex alcohol, phenolics and perfumy esters, Saazer-type, Styrian Goldings, or East Kent Goldings hops. Spices are not traditionally used, although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons). If spices are present, should be a background character only.

Style Comparison:
Similar strength as a Dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter.

Vital Statistics:
OG: 1.062 – 1.075
FG: 1.008 – 1.018
IBUs: 15 – 30
SRM: 4 – 7
ABV: 6.0 – 7.5%

Commercial Examples:
Affligem Blond, Grimbergen Blond, La Trappe Blond, Leffe Blond, Val-Dieu Blond

Tags:
high-strength, pale-color, top-fermented, western-Europe, traditional-style, balanced

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  • Last Updated: 2019-10-29 21:52 UTC
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