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 | 6863 | |
| Kwak Clone |
5 gal | 7.57% | 32.28 | 1.075 | 1.017 | All Grain | 6003 | |
| Belgian Blonde |
5.5 gal | 7.03% | 20.99 | 1.069 | 1.016 | extract | 4915 | |
| Bakke Brygg Påskeøl 2014 20 l |
20 L | 6.9% | 21.68 | 1.065 | 1.012 | All Grain | 3995 | |
| It's All In The Details |
5.5 gal | 7.78% | 29.92 | 1.079 | 1.019 | extract | 3987 | |
| Save Cameron |
13.5 L | 7.07% | 24.44 | 1.072 | 1.018 | All Grain | 3761 | |
| The Lost Abbey Devotion Clone |
5.5 gal | 6.97% | 35.95 | 1.065 | 1.012 | All Grain | 3759 | |
| Nøgne Ø Blonde Clone |
25 L | 5.02% | 24.82 | 1.055 | 1.016 | BIAB | 3710 | |
| Bakke Brygg Påskeøl 2014 25 l |
25 L | 6.84% | 23.82 | 1.065 | 1.013 | All Grain | 2863 | |
| Leffe - Blonde Ale |
20 L | 6.6% | 26.19 | 1.063 | 1.013 | All Grain | 2372 |
Newest Belgian Blond Ale (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| 15 Minute - BCS Lefty Blonde |
1.3 gal | 7.39% | 18.04 | 1.076 | 1.020 | extract | 12 | |
| Jaggery Belgian Blonde |
20.8 L | 6.39% | 24.77 | 1.051 | 1.002 | All Grain | 99 | |
| blond ale |
14 L | 6.02% | 16.99 | 1.062 | 1.016 | BIAB | 32 | |
| Awesome Recipe |
5.5 gal | 6.49% | 17.4 | 1.076 | 1.026 | All Grain | 27 | |
| Nepo 10 |
4200 L | 9.37% | 7.2 | 1.084 | 1.013 | All Grain | 133 | |
| LSTME Golden Ale |
200 L | 5.18% | 18.5 | 1.049 | 1.010 | All Grain | 117 | |
| Belgian Golden Strong Ale |
10 L | 8.46% | 25.63 | 1.077 | 1.013 | All Grain | 141 | |
| Pampas Golden Ale |
17 L | 4.62% | 31.43 | 1.046 | 1.011 | BIAB | 64 | |
| belgian blonde |
260 gal | 6.87% | 0 | 1.067 | 1.015 | All Grain | 112 | |
| Hey blondie |
21 L | 7.22% | 29.75 | 1.069 | 1.014 | All Grain | 110 |
Fermentables Used In Belgian Blond Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Pilsner | 152 | Belgian | Grain | base malt |
1.6°L
|
37 | 72% | 10% - 100% |
| Cane Sugar | 128 | Sugar | sugar |
0°L
|
46 | 9% | 1% - 26% | |
| Belgian Candi Sugar - Clear/Blond (0L) | 91 | Sugar | sugar |
0°L
|
38 | 9% | 2% - 21% | |
| German - Pilsner | 90 | German | Grain | base malt |
1.6°L
|
38 | 73% | 13% - 100% |
| Belgian - Aromatic | 62 | Belgian | Grain | roasted malt |
38°L
|
33 | 5% | 1% - 88% |
| Belgian - Biscuit | 60 | Belgian | Grain | roasted malt |
23°L
|
35 | 5% | 1% - 16% |
| American - Pilsner | 56 | American | Grain | base malt |
1.8°L
|
37 | 70% | 4% - 100% |
| Munich | 47 | Grain | specialty malt |
6°L
|
37 | 9% | 3% - 22% | |
| Flaked Oats | 45 | Adjunct | raw |
2.2°L
|
33 | 7% | 2% - 20% | |
| Corn Sugar - Dextrose | 45 | Sugar | sugar |
0.5°L
|
42 | 10% | 2% - 30% |
Hops Used In Belgian Blond Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 168 | 3.5 | 38% | 8% - 100% |
| Styrian Goldings | 110 | 5.5 | 40% | 8% - 100% |
| Hallertau Mittelfruh | 62 | 3.75 | 51% | 10% - 100% |
| East Kent Goldings | 56 | 5 | 42% | 6% - 100% |
| Cascade | 52 | 7 | 36% | 5% - 100% |
| Magnum | 47 | 15 | 38% | 4% - 100% |
| Hallertau Hersbrucker | 33 | 4 | 49% | 10% - 100% |
| Amarillo | 28 | 8.6 | 24% | 5% - 100% |
| Citra | 27 | 11 | 29% | 7% - 67% |
| Tettnanger | 26 | 4.5 | 40% | 2% - 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% |
| Belgian - Aromatic | 4 | Belgian | Grain | roasted malt |
38°L
|
33 | 52% | 40% - 67% |
| 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% |
| 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 | 94 | 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 | 31 | 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 |
| White Labs - Abbey Ale Yeast WLP530 | 22 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | 22 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| Wyeast - Belgian Ale 1214 | 22 | Wyeast | Ale | 0.12 | Med-Low | 75% | 68°F | 78°F |
| Fermentis - Safale - American Ale Yeast US-05 | 21 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - Belgian Ale Yeast WLP550 | 20 | White Labs | Ale | Med-High | Medium | 81.5% | 68°F | 78°F |
| Wyeast - Belgian Strong Ale 1388 | 20 | Wyeast | Ale | 0.12 | Low | 76% | 64°F | 80°F |
Other Ingredients Used In Belgian Blond Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 63 | Fining | Boil | 57% | 0% - 100% |
| Gypsum | 35 | Water Agt | Mash | 17% | 0% - 100% |
| Whirlfloc | 27 | Water Agt | Boil | 57% | 1% - 100% |
| Lactic acid | 22 | Water Agt | Mash | 81% | 46% - 100% |
| Calcium Chloride (dihydrate) | 22 | Water Agt | Mash | 12% | 0% - 82% |
| Epsom Salt | 14 | Water Agt | Mash | 3% | 0% - 24% |
| Wyeast - Beer Nutrient | 8 | Water Agt | Boil | 36% | 3% - 96% |
| Phosphoric acid | 8 | Water Agt | Mash | 69% | 19% - 100% |
| Coriander Seed | 8 | Spice | Boil | 48% | 0% - 100% |
| Calcium Chloride (dihydrate) | 8 | Water Agt | Mash | 32% | 0% - 100% |
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