Belgian Blonde Ale Beer Recipe | BIAB Belgian Blond Ale by maconmatt | Brewer's Friend
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Belgian Blonde Ale

215 calories 22.1 g 12 oz
Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.23 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 163.8 (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Friday March 1st 2013
1.065
1.016
6.4%
24.3
4.6
n/a
n/a
 
Brew Log History
0Temp
Target 68°F
1.010Gravity
OG: 1.050
Attenuation: 79.34%
5.3%ABV
Calories: 163.8 / 12oz
Carbs: 15.2 g / 12oz
10Days
Readings: 0

Mar 10, 2013 to Mar 20, 2013

Last Updated: 12 years ago from Brewlog
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 78.6%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 10.7%
1.50 lb American - Vienna1.5 lb Vienna 35 4 10.7%
14 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 17.82 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 6.46 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 153 °F 60 min
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Belgian Blonde Ale" Belgian Blond Ale beer recipe by maconmatt. BIAB, ABV 6.43%, IBU 24.27, SRM 4.61, Fermentables: (Pale 2-Row, Carapils (Dextrine Malt), Vienna) Hops: (Styrian Goldings)
Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-01-02 17:38 UTC
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