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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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