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	7701
Kwak Clone	5 gal	7.57%	32.28	1.075	1.017		All Grain	7049
Belgian Blonde	5.5 gal	7.03%	20.99	1.069	1.016		extract	5702
Bakke Brygg Påskeøl 2014 20 l	20 L	6.9%	21.68	1.065	1.012		All Grain	4581
Save Cameron	13.5 L	7.07%	24.44	1.072	1.018		All Grain	4446
It's All In The Details	5.5 gal	7.78%	29.92	1.079	1.019		extract	4335
The Lost Abbey Devotion Clone	5.5 gal	6.97%	35.95	1.065	1.012		All Grain	4205
Nøgne Ø Blonde Clone	25 L	5.02%	24.82	1.055	1.016		BIAB	4087
Bakke Brygg Påskeøl 2014 25 l	25 L	6.84%	23.82	1.065	1.013		All Grain	3150
Kjeller 5 Belgisk Blonde 25l	25 L	5.89%	18.83	1.056	1.011		BIAB	1696

Newest Belgian Blond Ale (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
SanDen Fruity Blond	30 L	5.69%	39.88	1.057	1.014		BIAB	46
Debatable Tripel	5 gal	7.8%	93.5	1.076	1.016		All Grain	46
Awesome Recipe	400 L	7.47%	35.07	1.080	1.023		All Grain	32
split 2024	40 L	5.39%	26.9	1.055	1.014		All Grain	50
Belgian Blonde Ale	6 gal	6.43%	31.53	1.062	1.013		All Grain	76
ilona	120 L	6.31%	24.37	1.059	1.011		All Grain	82
Morning Blond	24 L	7%	27.58	1.073	1.020		BIAB	111
belgian blonde ale	40 L	6.21%	29.33	1.060	1.013		All Grain	99
벨지안 블론드 에일	20 L	7.11%	28.64	1.066	1.012		All Grain	145
Honey munich	80 L	5.1%	15.96	1.048	1.009		All Grain	120

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Belgian - Pilsner	156	Belgian	Grain	base malt	1.6°L	37	72%	10% - 100%
Cane Sugar	136		Sugar	sugar	0°L	46	9%	1% - 26%
Belgian Candi Sugar - Clear/Blond (0L)	94		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	56	American	Grain	base malt	1.8°L	37	71%	4% - 100%
Munich	48		Grain	specialty malt	6°L	37	9%	3% - 22%
Flaked Oats	47		Adjunct	raw	2.2°L	33	7%	2% - 20%
Corn Sugar - Dextrose	47		Sugar	sugar	0.5°L	42	11%	2% - 30%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	176	3.5	39%	8% - 100%
Styrian Goldings	112	5.5	40%	8% - 100%
Hallertau Mittelfruh	66	3.75	51%	10% - 100%
East Kent Goldings	59	5	41%	6% - 100%
Cascade	55	7	35%	5% - 100%
Magnum	52	15	37%	4% - 100%
Hallertau Hersbrucker	34	4	49%	10% - 100%
Amarillo	30	8.6	25%	5% - 100%
Perle	29	8.2	49%	18% - 100%
Citra	28	11	28%	7% - 67%

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	97	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Fermentis - Safbrew - General/Belgian Yeast S-33	35	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
Fermentis - Safale - American Ale Yeast US-05	24	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safbrew - Abbaye Yeast BE-256	23	Fermentis / Safale	Ale	.11	High	82%	54°F	77°F
Wyeast - Belgian Ale 1214	23	Wyeast	Ale	0.12	Med-Low	75%	68°F	78°F
White Labs - Abbey Ale Yeast WLP530	22	White Labs	Ale	High	Med-High	77.5%	66°F	72°F
White Labs - Monastary Ale Yeast WLP500	21	White Labs	Ales	High	Medium	77.5%	65°F	72°F
Mangrove Jack - Belgian Ale Yeast M41	21	Mangrove Jack	Ale	n/a	Medium	85%	64°F	82°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	64	Fining	Boil	56%	0% - 100%
Gypsum	44	Water Agt	Mash	15%	0% - 100%
Whirlfloc	29	Fining	Boil	56%	1% - 100%
Lactic acid	28	Water Agt	Mash	84%	46% - 100%
Calcium Chloride (dihydrate)	28	Water Agt	Mash	11%	0% - 82%
Epsom Salt	19	Water Agt	Mash	2%	0% - 24%
Baking Soda	11	Water Agt	Mash	5%	0% - 33%
Phosphoric acid	11	Water Agt	Mash	65%	0% - 100%
Yeast Nutrient	10	Other	Mash	17%	0% - 50%
Coriander Seed	9	Spice	Mash	43%	0% - 100%

Photos