Belgian Strong Ale - Belgian Blond Ale (BJCP 2008)

Top 10 Belgian Blond Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
CM Blond	25 L	6.97%	20.64	1.063	1.010		All Grain	8353
Kwak Clone	5 gal	7.57%	32.28	1.075	1.017		All Grain	7958
Save Cameron	13.5 L	7.07%	24.44	1.072	1.018		All Grain	5086
Bakke Brygg Påskeøl 2014 20 l	20 L	6.9%	21.68	1.065	1.012		All Grain	5067
It's All In The Details	5.5 gal	7.78%	29.92	1.079	1.019		extract	4723
The Lost Abbey Devotion Clone	5.5 gal	6.97%	35.95	1.065	1.012		All Grain	4562
Nøgne Ø Blonde Clone	25 L	5.02%	24.82	1.055	1.016		BIAB	4445
Bakke Brygg Påskeøl 2014 25 l	25 L	6.84%	23.82	1.065	1.013		All Grain	3399
Kjeller 5 Belgisk Blonde 25l	25 L	6.66%	29	1.056	1.006		BIAB	2193
Vienna Lager	42 L	4.92%	24.46	1.047	1.009		All Grain	2178

Newest Belgian Blond Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Polillantes Delirantes	21.5 L	7.61%	40.88	1.067	1.009		All Grain	18
7bbl belgian blonde w/ peach	212 gal	7.15%	16.85	1.060	1.007		All Grain	46
Sol de Romero 2	5 L	5.88%	20.56	1.055	1.011		BIAB	47
Saorsa 60L	45 L	7.21%	28.52	1.063	1.008		All Grain	67
Belgian Blonde Ale	3.3 gal	6.48%	34.4	1.057	1.008		BIAB	138
LEFFE BLONDE CLONE	23 L	6.36%	22.16	1.062	1.014		All Grain	154
BELGIAN BLONDE BANDITS	23 L	6.26%	0	1.064	1.016		All Grain	63
Blond	15 L	6.73%	19.28	1.057	1.005		All Grain	124
Belgian Abbey ale	5.5 gal	7.92%	45.13	1.073	1.012		All Grain	319
Awesome Recipe	10 L	3.21%	1.89	1.034	1.010		All Grain	113

Fermentables Used In Belgian Blond Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	161	Belgian	Grain	base malt	1.6°L	37	72%	10% - 100%
Cane Sugar	147		Sugar	sugar	0°L	46	9%	1% - 26%
Belgian Candi Sugar - Clear/Blond (0L)	98		Sugar	sugar	0°L	38	9%	2% - 21%
German - Pilsner	91	German	Grain	base malt	1.6°L	38	73%	13% - 100%
Aromatic	62		Grain	base malt	38°L	33	5%	1% - 88%
Belgian - Biscuit	62	Belgian	Grain	roasted malt	23°L	35	5%	1% - 16%
American - Pilsner	55	American	Grain	base malt	1.8°L	37	70%	4% - 100%
Munich	49		Grain	specialty malt	6°L	37	9%	3% - 22%
Corn Sugar - Dextrose	46		Sugar	sugar	0.5°L	42	11%	2% - 30%
Flaked Oats	45		Adjunct	raw	2.2°L	33	7%	2% - 20%

Hops Used In Belgian Blond Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	183	3.5	39%	8% - 100%
Styrian Goldings	115	5.5	41%	8% - 100%
Hallertau Mittelfruh	67	3.75	51%	10% - 100%
Magnum	60	15	38%	4% - 100%
East Kent Goldings	58	5	42%	6% - 100%
Cascade	57	7	35%	5% - 100%
Hallertau Hersbrucker	34	4	48%	10% - 100%
Amarillo	31	8.6	25%	5% - 100%
Tettnanger	30	4.5	39%	2% - 100%
Perle	29	8.2	49%	18% - 100%

Steeping Grains Used In Belgian Blond Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Biscuit	5	Belgian	Grain	roasted malt	23°L	35	36%	8% - 100%
German - Carapils	5	German	Grain	crystal malt	1.3°L	35	65%	25% - 100%
US - Pale 2-Row	4	US	Grain	base malt	1.8°L	37	47%	9% - 100%
American - Carapils (Dextrine Malt)	3	American	Grain	crystal malt	1.8°L	33	31%	19% - 50%
American - Wheat	3	American	Grain	base malt	1.8°L	38	27%	13% - 50%
Aromatic	3		Grain	base malt	38°L	33	47%	40% - 50%
BE - Pale Ale	3	BE	Grain	base malt	3.4°L	38	59%	19% - 100%
German - Melanoidin	3	German	Grain	roasted malt	25°L	37	19%	8% - 40%
Munich	3		Grain	specialty malt	6°L	37	18%	15% - 21%
Flaked Oats	2		Adjunct	raw	2.2°L	33	35%	20% - 50%

Yeasts Used In Belgian Blond Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safbrew - Specialty Ale Yeast T-58	95	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	36	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Belgian Ardennes 3522	33	Wyeast	Ale	0.12	High	74%	65°F	85°F
White Labs - Belgian Golden Ale Yeast WLP570	25	White Labs	Ale	High	Low	75.5%	68°F	75°F
Mangrove Jack - Belgian Ale Yeast M41	23	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F
Fermentis - Safbrew - Abbaye Yeast BE-256	23	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	23	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Belgian Ale 1214	23	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
Mangrove Jack - Belgian Abbey M47	23	Mangrove Jack	Ale	n/a	Med-High	75%	64°F	77°F
White Labs - Abbey Ale Yeast WLP530	22	White Labs	Ale	High	Med-High	77.5%	66°F	72°F

Other Ingredients Used In Belgian Blond Ale (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	65	Fining	Boil	55%	0% - 100%
Gypsum	50	Water Agt	Mash	15%	0% - 100%
Calcium Chloride (dihydrate)	34	Water Agt	Mash	13%	0% - 82%
Whirlfloc	32	Water Agt	Mash	55%	0% - 100%
Lactic acid	32	Water Agt	Mash	80%	0% - 100%
Epsom Salt	22	Water Agt	Mash	3%	0% - 24%
Coriander Seed	12	Spice	Boil	44%	0% - 100%
Baking Soda	11	Water Agt	Mash	8%	0% - 33%
Phosphoric acid	11	Water Agt	Mash	63%	10% - 100%
Yeast Nutrient	10	Other	Boil	17%	0% - 50%

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