Strong Belgian Ale - Belgian Blond Ale
BJCP Style GuideTop 10 Belgian Blond Ale Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Belgian Blonde 20 litros ACT 7/4/17 |
20 L | 5.92% | 22.67 | 1.060 | 1.015 | All Grain | 6890 | |
| Houblon Chouffe Clone |
5 L | 9.14% | 60.49 | 1.079 | 1.010 | All Grain | 4860 | |
| Jacobsen Golden Naked Christmas Ale |
26 L | 6.2% | 21.62 | 1.068 | 1.021 | All Grain | 4665 | |
| Denis - Leffe Blond Clone |
100 L | 5.94% | 19.93 | 1.065 | 1.019 | All Grain | 4556 | |
| Westvleteren Blonde (Clone) |
6 gal | 5.51% | 29.44 | 1.051 | 1.009 | All Grain | 4346 | |
| Rose Blonde Ale |
23 L | 6.46% | 20.92 | 1.063 | 1.014 | All Grain | 2921 | |
| PIROUETTE |
9 L | 6.51% | 29.13 | 1.061 | 1.012 | All Grain | 2732 | |
| Strawberry Blonde |
62 L | 4.9% | 14.07 | 1.051 | 1.013 | All Grain | 2550 | |
| _033 BBlonde |
15 L | 4.68% | 22.61 | 1.049 | 1.014 | All Grain | 1989 | |
| Belgian Blonde |
5 gal | 6.68% | 25.85 | 1.064 | 1.013 | All Grain | 1485 |
Newest Belgian Blond Ale Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Belgian Ale |
5.5 gal | 7.21% | 18.01 | 1.064 | 1.009 | All Grain | 16 | |
| Belgian Blond S-33 |
5.5 gal | 6.6% | 38.28 | 1.067 | 1.017 | All Grain | 15 | |
| Blond Bombshell |
19 L | 7.75% | 26.59 | 1.073 | 1.013 | BIAB | 24 | |
| Split Batch Belgian |
5 gal | 6.6% | 48.48 | 1.064 | 1.014 | Partial Mash | 21 | |
| La Chouffe |
7 L | 5.86% | 0 | 1.057 | 1.012 | All Grain | 29 | |
| belgian barleywine |
5 gal | 10.01% | 0 | 1.101 | 1.025 | extract | 32 | |
| Dom Brettignon |
15 gal | 7.91% | 45.26 | 1.074 | 1.014 | All Grain | 47 | |
| Arron's Belgian Tripel |
4.5 L | 10.43% | 35.62 | 1.090 | 1.011 | BIAB | 28 | |
| Bottle-fermented Belgian Ale, Rakau edition |
55 L | 6.97% | 38.9 | 1.060 | 1.007 | All Grain | 33 | |
| Generic Blonde |
45 L | 7.29% | 25.34 | 1.065 | 1.009 | All Grain | 53 |
Fermentables Used In Belgian Blond Ale Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Pilsner | 227 | Belgian | Grain | base malt |
1.6°L
|
37 | 74% | 2% - 100% |
| Cane Sugar | 166 | Sugar | sugar |
0°L
|
46 | 9% | 1% - 100% | |
| German - Pilsner | 113 | German | Grain | base malt |
1.6°L
|
38 | 72% | 8% - 100% |
| Belgian Candi Sugar - Clear/Blond (0L) | 112 | Sugar | sugar |
0°L
|
38 | 9% | 2% - 30% | |
| Belgian - Biscuit | 75 | Belgian | Grain | roasted malt |
23°L
|
35 | 4% | 1% - 23% |
| Munich - Light 10L | 64 | Grain | specialty malt |
10°L
|
33 | 12% | 2% - 67% | |
| Belgian - Aromatic | 61 | Belgian | Grain | roasted malt |
38°L
|
33 | 4% | 1% - 15% |
| American - Pilsner | 60 | American | Grain | base malt |
1.8°L
|
37 | 72% | 21% - 96% |
| German - Wheat Malt | 50 | German | Grain | base malt |
2°L
|
37 | 9% | 2% - 25% |
| Munich | 50 | Grain | specialty malt |
6°L
|
37 | 12% | 2% - 69% |
Hops Used In Belgian Blond Ale Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 210 | 3.5 | 39% | 7% - 100% |
| Styrian Goldings | 143 | 5.5 | 41% | 8% - 100% |
| East Kent Goldings | 57 | 5 | 41% | 9% - 100% |
| Hallertau Mittelfruh | 54 | 3.75 | 45% | 8% - 100% |
| Magnum | 48 | 15 | 37% | 4% - 100% |
| Hallertau Hersbrucker | 43 | 4 | 46% | 7% - 100% |
| Tettnanger | 40 | 4.5 | 37% | 10% - 100% |
| Cascade | 36 | 7 | 36% | 8% - 100% |
| Perle | 28 | 8.2 | 41% | 11% - 100% |
| Domestic Hallertau | 26 | 3.9 | 48% | 20% - 100% |
Steeping Grains Used In Belgian Blond Ale Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Aromatic | 6 | Belgian | Grain | roasted malt |
38°L
|
33 | 46% | 13% - 100% |
| Belgian - Biscuit | 6 | Belgian | Grain | roasted malt |
23°L
|
35 | 40% | 15% - 100% |
| American - Carapils (Dextrine Malt) | 5 | American | Grain | crystal malt |
1.8°L
|
33 | 65% | 47% - 86% |
| German - CaraMunich I | 4 | German | Grain | crystal malt |
39°L
|
34 | 77% | 7% - 100% |
| German - Pilsner | 3 | German | Grain | base malt |
1.6°L
|
38 | 100% | 100% - 100% |
| Munich | 2 | Grain | specialty malt |
6°L
|
37 | 46% | 42% - 50% | |
| American - White Wheat | 2 | American | Grain | base malt |
2.8°L
|
40 | 24% | 14% - 33% |
| Flaked Oats | 2 | Adjunct | raw |
2.2°L
|
33 | 18% | 15% - 21% | |
| German - Melanoidin | 2 | German | Grain | roasted malt |
25°L
|
37 | 23% | 20% - 25% |
| American - Caramel / Crystal 10L | 2 | American | Grain | crystal malt |
10°L
|
35 | 37% | 25% - 50% |
Yeasts Used In Belgian Blond Ale Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 65 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | 42 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| Fermentis - Safbrew - General/Belgian Yeast S-33 | 33 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Wyeast - Belgian Ardennes 3522 | 32 | Wyeast | Ale | 0.12 | High | 74% | 65°F | 85°F |
| Wyeast - Belgian Strong Ale 1388 | 30 | Wyeast | Ale | 0.12 | Low | 76% | 64°F | 80°F |
| White Labs - Abbey Ale Yeast WLP530 | 29 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
| Mangrove Jack - Belgian Ale Yeast M41 | 28 | Mangrove Jack | Ale | n/a | Medium | 85% | 64°F | 82°F |
| White Labs - Monastary Ale Yeast WLP500 | 27 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
| White Labs - Belgian Ale Yeast WLP550 | 27 | White Labs | Ale | Med-High | Medium | 81.5% | 68°F | 78°F |
| White Labs - Belgian Golden Ale Yeast WLP570 | 25 | White Labs | Ale | High | Low | 75.5% | 68°F | 75°F |
Other Ingredients Used In Belgian Blond Ale Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 69 | Water Agt | Mash | 20% | 0% - 100% |
| Irish Moss | 46 | Spice | Boil | 62% | 0% - 100% |
| Whirlfloc | 42 | Water Agt | Boil | 68% | 0% - 100% |
| Lactic acid | 39 | Water Agt | Mash | 66% | 0% - 100% |
| Calcium Chloride (dihydrate) | 27 | Water Agt | Mash | 15% | 0% - 100% |
| Epsom Salt | 26 | Water Agt | Mash | 8% | 0% - 50% |
| Calcium Chloride (dihydrate) | 25 | Water Agt | Mash | 18% | 0% - 56% |
| Coriander Seed | 11 | Spice | Mash | 10% | 0% - 50% |
| Calcium Chloride (anhydrous) | 11 | Water Agt | Mash | 33% | 0% - 100% |
| Phosphoric acid | 11 | Water Agt | Sparge | 66% | 16% - 100% |
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