Strong Belgian Ale - Belgian Blond Ale
A moderate-strength golden ale that has a subtle fruity-spicy Belgian yeast complexity, slightly malty-sweet flavor, and dry finish.
Flavor Profile: Smooth, light to moderate grainy-sweet malt flavor initially, but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Medium hop and alcohol bitterness to balance. Light hop flavor, can be spicy or earthy. Very soft yea
Ingredients: Belgian Pils malt, aromatic malts, sugar, Belgian yeast strains that produce complex alcohol, phenolics and perfumy esters, Saazer-type, Styrian Goldings, or East Kent Goldings hops. Spices are not traditionally used, although the ingredients and fermenta
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 | 7744 | |
| Westvleteren Blonde (Clone) |
6 gal | 5.51% | 29.44 | 1.051 | 1.009 | All Grain | 5518 | |
| Jacobsen Golden Naked Christmas Ale |
26 L | 6.2% | 21.62 | 1.068 | 1.021 | All Grain | 5342 | |
| Denis - Leffe Blond Clone |
100 L | 5.94% | 19.93 | 1.065 | 1.019 | All Grain | 5208 | |
| Rose Blonde Ale |
23 L | 6.46% | 20.92 | 1.063 | 1.014 | All Grain | 3773 | |
| PIROUETTE |
9 L | 6.51% | 29.13 | 1.061 | 1.012 | All Grain | 3071 | |
| Strawberry Blonde |
62 L | 4.9% | 14.07 | 1.051 | 1.013 | All Grain | 2873 | |
| 21B - Brut IPA |
24 L | 7.2% | 29.92 | 1.065 | 1.011 | BIAB | 2345 | |
| Belgian Blonde |
5 gal | 6.68% | 25.85 | 1.064 | 1.013 | All Grain | 1996 | |
| La fin du monde |
5.5 gal | 6.26% | 40.34 | 1.061 | 1.013 | All Grain | 1732 |
Newest Belgian Blond Ale Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| BELGIAN BLONDE |
100 L | 7.26% | 24.8 | 1.062 | 1.007 | All Grain | 34 | |
| Double Enghien Blonde Ale |
5 gal | 6.62% | 32.81 | 1.057 | 1.007 | All Grain | 57 | |
| Czech blonde 1 |
19 L | 5.33% | 20.29 | 1.049 | 1.008 | All Grain | 162 | |
| Belgian Blonde Ale |
120 gal | 5.97% | 24.89 | 1.055 | 1.009 | All Grain | 42 | |
| Blonde on Blonde |
5.5 gal | 6.9% | 28.04 | 1.062 | 1.009 | All Grain | 46 | |
| barrios bajos ale |
160 L | 6.49% | 30.33 | 1.056 | 1.007 | All Grain | 110 | |
| Belgian Blond Test |
6.5 gal | 6.51% | 29.09 | 1.061 | 1.012 | BIAB | 25 | |
| Fruited Rye Saison |
10 L | 6.37% | 25 | 1.054 | 1.005 | All Grain | 61 | |
| quadrupel |
48 L | 11.26% | 0 | 1.097 | 1.011 | All Grain | 122 | |
| Belgian Blonde |
400 gal | 6.64% | 12.06 | 1.056 | 1.005 | Partial Mash | 50 |
Fermentables Used In Belgian Blond Ale Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Pilsner | 306 | Belgian | Grain | base malt |
1.6°L
|
37 | 74% | 2% - 100% |
| Cane Sugar | 251 | Sugar | sugar |
0°L
|
46 | 9% | 1% - 100% | |
| Belgian Candi Sugar - Clear/Blond (0L) | 172 | Sugar | sugar |
0°L
|
38 | 11% | 1% - 100% | |
| German - Pilsner | 137 | German | Grain | base malt |
1.6°L
|
38 | 73% | 8% - 100% |
| Belgian - Biscuit | 92 | Belgian | Grain | roasted malt |
23°L
|
35 | 4% | 1% - 23% |
| Belgian - Aromatic | 83 | Belgian | Grain | roasted malt |
38°L
|
33 | 4% | 1% - 15% |
| American - Pilsner | 80 | American | Grain | base malt |
1.8°L
|
37 | 72% | 9% - 100% |
| Munich - Light 10L | 76 | Grain | specialty malt |
10°L
|
33 | 11% | 1% - 67% | |
| Corn Sugar - Dextrose | 72 | Sugar | sugar |
0.5°L
|
42 | 10% | 1% - 100% | |
| Munich | 68 | Grain | specialty malt |
6°L
|
37 | 13% | 2% - 83% |
Hops Used In Belgian Blond Ale Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 302 | 3.5 | 39% | 7% - 100% |
| Styrian Goldings | 199 | 5.5 | 43% | 9% - 100% |
| Hallertau Mittelfruh | 91 | 3.75 | 44% | 7% - 100% |
| East Kent Goldings | 86 | 5 | 41% | 9% - 100% |
| Magnum | 74 | 15 | 34% | 4% - 100% |
| Hallertau Hersbrucker | 60 | 4 | 45% | 7% - 100% |
| Cascade | 59 | 7 | 38% | 8% - 100% |
| Tettnanger | 53 | 4.5 | 39% | 10% - 100% |
| Perle | 44 | 8.2 | 41% | 7% - 100% |
| Northern Brewer | 35 | 7.8 | 43% | 15% - 100% |
Steeping Grains Used In Belgian Blond Ale Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Biscuit | 8 | Belgian | Grain | roasted malt |
23°L
|
35 | 43% | 15% - 100% |
| American - Carapils (Dextrine Malt) | 6 | American | Grain | crystal malt |
1.8°L
|
33 | 60% | 34% - 86% |
| Belgian - Aromatic | 6 | Belgian | Grain | roasted malt |
38°L
|
33 | 46% | 13% - 100% |
| German - CaraMunich I | 4 | German | Grain | crystal malt |
39°L
|
34 | 77% | 7% - 100% |
| Belgian - Pilsner | 4 | Belgian | Grain | base malt |
1.6°L
|
37 | 78% | 44% - 98% |
| Munich | 3 | Grain | specialty malt |
6°L
|
37 | 47% | 42% - 50% | |
| German - Pilsner | 3 | German | Grain | base malt |
1.6°L
|
38 | 100% | 100% - 100% |
| Belgian - CaraMunich | 2 | Belgian | Grain | crystal malt |
50°L
|
33 | 50% | 50% - 50% |
| United Kingdom - Carastan (30/37) | 2 | United Kingdom | Grain | crystal malt |
34°L
|
35 | 56% | 50% - 63% |
| German - Melanoidin | 2 | German | Grain | roasted malt |
25°L
|
37 | 23% | 20% - 25% |
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 | 95 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | 70 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| Mangrove Jack - Belgian Ale Yeast M41 | 48 | Mangrove Jack | Ale | n/a | Medium | 85% | 64°F | 82°F |
| Wyeast - Belgian Strong Ale 1388 | 47 | Wyeast | Ale | 0.12 | Low | 76% | 64°F | 80°F |
| Fermentis - Safbrew - General/Belgian Yeast S-33 | 47 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Wyeast - Belgian Ardennes 3522 | 46 | Wyeast | Ale | 0.12 | High | 74% | 65°F | 85°F |
| White Labs - Abbey Ale Yeast WLP530 | 40 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
| White Labs - Belgian Ale Yeast WLP550 | 34 | White Labs | Ale | Med-High | Medium | 81.5% | 68°F | 78°F |
| White Labs - Monastary Ale Yeast WLP500 | 34 | White Labs | Ales | High | Medium | 77.5% | 65°F | 72°F |
| Fermentis - Safale - American Ale Yeast US-05 | 34 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Other Ingredients Used In Belgian Blond Ale Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 117 | Water Agt | Mash | 17% | 0% - 100% |
| Irish Moss | 68 | Fining | Boil | 57% | 0% - 100% |
| Whirlfloc | 66 | Water Agt | Boil | 65% | 0% - 100% |
| Lactic acid | 60 | Water Agt | Mash | 67% | 0% - 100% |
| Calcium Chloride (dihydrate) | 60 | Water Agt | Mash | 15% | 0% - 100% |
| Epsom Salt | 42 | Water Agt | Mash | 6% | 0% - 50% |
| Coriander Seed | 27 | Spice | Mash | 31% | 0% - 100% |
| Phosphoric acid | 26 | Water Agt | Mash | 65% | 0% - 100% |
| Calcium Chloride (dihydrate) | 26 | Water Agt | Mash | 18% | 0% - 56% |
| Calcium Chloride (anhydrous) | 24 | Water Agt | Mash | 27% | 0% - 100% |
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