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 | 8645 | |
| Kwak Clone |
5 gal | 7.57% | 32.28 | 1.075 | 1.017 | All Grain | 8400 | |
| Bakke Brygg Påskeøl 2014 20 l |
20 L | 6.9% | 21.68 | 1.065 | 1.012 | All Grain | 5373 | |
| Save Cameron |
13.5 L | 7.07% | 24.44 | 1.072 | 1.018 | All Grain | 5343 | |
| It's All In The Details |
5.5 gal | 7.78% | 29.92 | 1.079 | 1.019 | extract | 4896 | |
| The Lost Abbey Devotion Clone |
5.5 gal | 6.97% | 35.95 | 1.065 | 1.012 | All Grain | 4781 | |
| Nøgne Ø Blonde Clone |
25 L | 5.02% | 24.82 | 1.055 | 1.016 | BIAB | 4580 | |
| Bakke Brygg Påskeøl 2014 25 l |
25 L | 6.84% | 23.82 | 1.065 | 1.013 | All Grain | 3690 | |
| Hossegor |
26.8 L | 6.52% | 68.37 | 1.062 | 1.012 | All Grain | 2538 | |
| Vienna Lager |
42 L | 4.92% | 24.46 | 1.047 | 1.009 | All Grain | 2401 |
Newest Belgian Blond Ale (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Faux Kolsch |
8.5 L | 6% | 18.36 | 1.055 | 1.009 | BIAB | 48 | |
| Raymond Sykes |
5.5 gal | 6.47% | 29.32 | 1.068 | 1.019 | All Grain | 26 | |
| Bel come to visit Blond |
14 L | 6.81% | 22.51 | 1.064 | 1.012 | All Grain | 105 | |
| House Blond |
5.5 gal | 6.96% | 24.68 | 1.063 | 1.010 | All Grain | 61 | |
| Golden Honey Ale |
5 gal | 5.34% | 26.63 | 1.059 | 1.018 | Partial Mash | 88 | |
| Easy Belgian Blonde |
19 L | 7.15% | 29.64 | 1.069 | 1.015 | BIAB | 91 | |
| Awesome Recipe |
11 gal | 8.46% | 61.26 | 1.078 | 1.014 | All Grain | 84 | |
| Hazy vlierbloesem lente blond |
4.7 L | 8.18% | 16.34 | 1.078 | 1.016 | BIAB | 70 | |
| Nebula Blonde |
25 L | 5.99% | 13.23 | 1.058 | 1.013 | BIAB | 135 | |
| Blondie |
1200 L | 6.5% | 21.09 | 1.055 | 1.005 | All Grain | 112 |
Fermentables Used In Belgian Blond Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Pilsner | 162 | Belgian | Grain | base malt |
1.6°L
|
37 | 72% | 10% - 100% |
| Cane Sugar | 149 | Sugar | sugar |
0°L
|
46 | 9% | 1% - 26% | |
| Belgian Candi Sugar - Clear/Blond (0L) | 101 | Sugar | sugar |
0°L
|
38 | 9% | 2% - 21% | |
| German - Pilsner | 93 | 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 | 70% | 4% - 100% |
| Munich | 50 | Grain | specialty malt |
6°L
|
37 | 9% | 3% - 22% | |
| Corn Sugar - Dextrose | 47 | Sugar | sugar |
0.5°L
|
42 | 10% | 2% - 30% | |
| Flaked Oats | 46 | 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 | 187 | 3.5 | 39% | 8% - 100% |
| Styrian Goldings | 117 | 5.5 | 41% | 8% - 100% |
| Hallertau Mittelfruh | 69 | 3.75 | 49% | 1% - 100% |
| East Kent Goldings | 60 | 5 | 42% | 6% - 100% |
| Magnum | 60 | 15 | 38% | 4% - 100% |
| Cascade | 56 | 7 | 36% | 5% - 100% |
| Hallertau Hersbrucker | 35 | 4 | 48% | 10% - 100% |
| Amarillo | 30 | 8.6 | 25% | 5% - 100% |
| Tettnanger | 30 | 4.5 | 39% | 2% - 100% |
| Perle | 30 | 8.2 | 47% | 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 |
| Mangrove Jack - Belgian Ale Yeast M41 | 25 | Mangrove Jack | Ale | n/a | Medium | 85% | 64°F | 82°F |
| White Labs - Belgian Golden Ale Yeast WLP570 | 24 | White Labs | Ale | High | Low | 75.5% | 68°F | 75°F |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | 24 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 24 | 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 | 52 | Water Agt | Mash | 16% | 0% - 100% |
| Whirlfloc | 33 | Water Agt | Mash | 53% | 0% - 100% |
| Calcium Chloride (dihydrate) | 33 | Water Agt | Mash | 12% | 0% - 82% |
| Lactic acid | 32 | Water Agt | Mash | 80% | 0% - 100% |
| Epsom Salt | 24 | Water Agt | Mash | 4% | 0% - 24% |
| Coriander Seed | 13 | Spice | Boil | 43% | 0% - 100% |
| Baking Soda | 11 | Water Agt | Mash | 8% | 0% - 33% |
| Yeast Nutrient | 11 | Other | Boil | 16% | 0% - 50% |
| Phosphoric acid | 11 | Water Agt | Mash | 62% | 10% - 100% |
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