Strong Belgian Ale - Belgian Blond Ale

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

Flavor Profile: 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 yea

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 fermenta

BJCP Style Guide

Top 10 Belgian Blond Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Blonde 20 litros ACT 7/4/17	20 L	5.92%	22.67	1.060	1.015		All Grain	9312
Westvleteren Blonde (Clone)	6 gal	5.51%	29.44	1.051	1.009		All Grain	7908
Jacobsen Golden Naked Christmas Ale	26 L	6.2%	21.62	1.068	1.021		All Grain	6773
Denis - Leffe Blond Clone	100 L	5.94%	19.93	1.065	1.019		All Grain	6476
Rose Blonde Ale	23 L	6.46%	20.92	1.063	1.014		All Grain	5324
Strawberry Blonde	62 L	4.9%	14.07	1.051	1.013		All Grain	3830
PIROUETTE	9 L	6.51%	29.13	1.061	1.012		All Grain	3619
Belgian Blonde	5 gal	6.68%	25.85	1.064	1.013		All Grain	3409
Revvy's Belgian Blonde (Leffe Clone)	5 gal	7.56%	31.1	1.068	1.010		All Grain	3321
21B - Brut IPA	24 L	7.2%	29.92	1.065	1.011		BIAB	3185

Newest Belgian Blond Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Belgian Blond	1 gal	6.75%	20.33	1.063	1.011		BIAB	11
Amber Lager	76 gal	4.89%	20.36	1.047	1.010		All Grain	25
dachouffe	25 L	8.04%	23.72	1.071	1.010		All Grain	30
BEL.GIAN STRONG ALE	320 L	8.16%	16.62	1.071	1.008		All Grain	41
Belgian Blonde	650 L	7.51%	22.98	1.065	1.008		All Grain	70
leffe blonde style	26 L	7.1%	29.52	1.067	1.013		All Grain	96
Villabelgur	25 L	8.37%	23.03	1.071	1.007		All Grain	71
Leffe Blonde Clone	21 L	6.63%	26.05	1.063	1.012		All Grain	100
Not quite a Tripel	25 L	7.5%	29.6	1.061	1.004		All Grain	93
Belgian blond	20 L	6.82%	34.83	1.061	1.009		extract	93

Fermentables Used In Belgian Blond Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	341	Belgian	Grain	base malt	1.6°L	37	74%	2% - 100%
Cane Sugar	297		Sugar	sugar	0°L	46	9%	1% - 100%
Belgian Candi Sugar - Clear/Blond (0L)	198		Sugar	sugar	0°L	38	11%	1% - 100%
German - Pilsner	141	German	Grain	base malt	1.6°L	38	73%	8% - 100%
Belgian - Biscuit	111	Belgian	Grain	roasted malt	23°L	35	4%	1% - 23%
American - Pilsner	93	American	Grain	base malt	1.8°L	37	72%	9% - 100%
Aromatic	90		Grain	base malt	38°L	33	5%	1% - 100%
Corn Sugar - Dextrose	86		Sugar	sugar	0.5°L	42	10%	1% - 100%
Munich - Light 10L	80		Grain	specialty malt	10°L	33	11%	1% - 67%
Flaked Oats	76		Adjunct	raw	2.2°L	33	7%	1% - 23%

Hops Used In Belgian Blond Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	360	3.5	40%	7% - 100%
Styrian Goldings	229	5.5	43%	9% - 100%
Hallertau Mittelfruh	111	3.75	46%	7% - 100%
East Kent Goldings	95	5	41%	9% - 100%
Magnum	83	15	34%	4% - 100%
Hallertau Hersbrucker	66	4	46%	7% - 100%
Cascade	65	7	38%	8% - 100%
Tettnanger	62	4.5	39%	10% - 100%
Perle	50	8.2	41%	7% - 100%
Northern Brewer	37	7.8	43%	9% - 100%

Steeping Grains Used In Belgian Blond Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Biscuit	8	Belgian	Grain	roasted malt	23°L	35	43%	15% - 100%
American - Carapils (Dextrine Malt)	6	American	Grain	crystal malt	1.8°L	33	60%	34% - 86%
German - CaraMunich I	5	German	Grain	crystal malt	39°L	34	74%	7% - 100%
Aromatic	5		Grain	base malt	38°L	33	42%	13% - 100%
Belgian - Pilsner	4	Belgian	Grain	base malt	1.6°L	37	78%	44% - 98%
Aromatic Malt	3		Grain	specialty malt	20°L	35	48%	11% - 100%
Munich	3		Grain	specialty malt	6°L	37	47%	42% - 50%
German - Pilsner	3	German	Grain	base malt	1.6°L	38	100%	100% - 100%
German - Melanoidin	3	German	Grain	roasted malt	25°L	37	28%	20% - 38%
Honey Malt	3		Grain	crystal malt	25°L	37	41%	22% - 66%

Yeasts Used In Belgian Blond Ale Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safbrew - Specialty Ale Yeast T-58	110	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - Abbaye Yeast BE-256	82	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Mangrove Jack - Belgian Ale Yeast M41	60	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Wyeast - Belgian Strong Ale 1388	54	Wyeast	Ale	0.12	Low	76%	64°F	80°F
Wyeast - Belgian Ardennes 3522	53	Wyeast	Ale	0.12	High	74%	65°F	85°F
Fermentis - Safbrew - General/Belgian Yeast S-33	51	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
White Labs - Abbey Ale Yeast WLP530	45	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
White Labs - Belgian Ale Yeast WLP550	42	White Labs	Ale	Med-High	Medium	81.5%	68°F	78°F
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST	40	Lallemand	Belgian Ales	High	Medium	88%	63°F	77°F
Fermentis - Safale - American Ale Yeast US-05	38	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F

Other Ingredients Used In Belgian Blond Ale Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	157	Water Agt	Mash	14%	0% - 100%
Lactic acid	94	Water Agt	Mash	68%	0% - 100%
Irish Moss	84	Fining	Boil	56%	0% - 100%
Calcium Chloride (dihydrate)	83	Water Agt	Mash	9%	0% - 56%
Whirlfloc	74	Water Agt	Mash	64%	0% - 100%
Epsom Salt	68	Water Agt	Mash	4%	0% - 50%
Coriander Seed	41	Spice	Mash	27%	0% - 100%
Calcium Chloride (anhydrous)	40	Water Agt	Mash	18%	0% - 100%
Phosphoric acid	32	Water Agt	Mash	67%	0% - 100%
Calcium Chloride (dihydrate)	25	Water Agt	Mash	17%	0% - 56%

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