Belgian Strong Ale - Belgian Blond Ale (BJCP 2008) - Beer Recipes | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

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 7426
Kwak Clone
5 gal 7.57% 32.28 1.075 1.017
All Grain 6698
Belgian Blonde
5.5 gal 7.03% 20.99 1.069 1.016
extract 5457
Bakke Brygg Påskeøl 2014 20 l
20 L 6.9% 21.68 1.065 1.012
All Grain 4393
It's All In The Details
5.5 gal 7.78% 29.92 1.079 1.019
extract 4226
Save Cameron
13.5 L 7.07% 24.44 1.072 1.018
All Grain 4202
The Lost Abbey Devotion Clone
5.5 gal 6.97% 35.95 1.065 1.012
All Grain 4037
Nøgne Ø Blonde Clone
25 L 5.02% 24.82 1.055 1.016
BIAB 3965
La Chouffe Clone
23 L 8.02% 20.26 1.071 1.010
All Grain 3666
Bakke Brygg Påskeøl 2014 25 l
25 L 6.84% 23.82 1.065 1.013
All Grain 3046

Newest Belgian Blond Ale (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Grimbergan blonde clone
20.8 L 7.15% 26.58 1.067 1.013
All Grain 20
Rochefort 10 Clone
3.75 gal 10.44% 26.06 1.100 1.021
All Grain 31
Awesome Recipe
19 L 6.79% 0 1.068 1.016
All Grain 18
Blond Ale (AG)
5.5 gal 5.39% 21.95 1.055 1.014
All Grain 42
Bad monkey
6 gal 6.94% 35.03 1.069 1.016
All Grain 50
Farmhand
175 gal 6.39% 36.17 1.063 1.014
All Grain 99
Belgian dubbel
20 gal 5.5% 27.97 1.057 1.015
All Grain 78
blonde et or
20 L 7.08% 18.62 1.072 1.018
All Grain 86
belgian brow ale
320 L 6.43% 12.11 1.059 1.010
extract 88
BELGIAN STRONG
23 L 7% 16.06 1.068 1.014
All Grain 138

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Pilsner 154 Belgian Grain base malt 1.6°L
37 72% 10% - 100%
Cane Sugar 132 Sugar sugar 0°L
46 9% 1% - 26%
Belgian Candi Sugar - Clear/Blond (0L) 93 Sugar sugar 0°L
38 9% 2% - 21%
German - Pilsner 90 German Grain base malt 1.6°L
38 73% 13% - 100%
Aromatic 61 Grain base malt 38°L
33 5% 1% - 88%
Belgian - Biscuit 61 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 47 Grain specialty malt 6°L
37 9% 3% - 22%
Flaked Oats 46 Adjunct raw 2.2°L
33 7% 2% - 20%
Corn Sugar - Dextrose 46 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 173 3.5 39% 8% - 100%
Styrian Goldings 109 5.5 40% 8% - 100%
Hallertau Mittelfruh 64 3.75 52% 10% - 100%
East Kent Goldings 56 5 42% 6% - 100%
Cascade 54 7 36% 5% - 100%
Magnum 49 15 38% 4% - 100%
Hallertau Hersbrucker 34 4 49% 10% - 100%
Amarillo 29 8.6 24% 5% - 100%
Perle 28 8.2 49% 18% - 100%
Tettnanger 27 4.5 39% 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%
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 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
White Labs - Abbey Ale Yeast WLP530 22 White Labs Ale High Med-High 77.5% 66°F 72°F
Wyeast - Belgian Ale 1214 22 Wyeast Ale 0.12 Med-Low 75% 68°F 78°F
Fermentis - Safbrew - Abbaye Yeast BE-256 22 Fermentis / Safale Ale .11 High 82% 54°F 77°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
Fermentis - Safale - American Ale Yeast US-05 21 Fermentis / Safale Ales Low Medium 81% 54°F 77°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 56% 0% - 100%
Gypsum 41 Water Agt Mash 15% 0% - 100%
Whirlfloc 28 Fining Boil 57% 1% - 100%
Lactic acid 27 Water Agt Mash 83% 46% - 100%
Calcium Chloride (dihydrate) 25 Water Agt Mash 11% 0% - 82%
Epsom Salt 18 Water Agt Mash 2% 0% - 24%
Baking Soda 11 Water Agt Mash 5% 0% - 33%
Yeast Nutrient 10 Other Mash 17% 0% - 50%
Phosphoric acid 10 Water Agt Mash 63% 0% - 100%
Coriander Seed 9 Spice Mash 43% 0% - 100%

Photos