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 | 7899 | |
| Kwak Clone |
5 gal | 7.57% | 32.28 | 1.075 | 1.017 | All Grain | 7381 | |
| Bakke Brygg Påskeøl 2014 20 l |
20 L | 6.9% | 21.68 | 1.065 | 1.012 | All Grain | 4781 | |
| Save Cameron |
13.5 L | 7.07% | 24.44 | 1.072 | 1.018 | All Grain | 4627 | |
| It's All In The Details |
5.5 gal | 7.78% | 29.92 | 1.079 | 1.019 | extract | 4466 | |
| The Lost Abbey Devotion Clone |
5.5 gal | 6.97% | 35.95 | 1.065 | 1.012 | All Grain | 4329 | |
| Nøgne Ø Blonde Clone |
25 L | 5.02% | 24.82 | 1.055 | 1.016 | BIAB | 4201 | |
| Bakke Brygg Påskeøl 2014 25 l |
25 L | 6.84% | 23.82 | 1.065 | 1.013 | All Grain | 3240 | |
| Kjeller 5 Belgisk Blonde 25l |
25 L | 6.66% | 18.76 | 1.056 | 1.006 | BIAB | 1885 | |
| Vienna Lager |
42 L | 4.92% | 24.46 | 1.047 | 1.009 | All Grain | 1814 |
Newest Belgian Blond Ale (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Justin's Grand Cru |
5 gal | 8.2% | 23.1 | 1.078 | 1.016 | All Grain | 54 | |
| Cranberry Orange Belgian Blonde |
2.5 gal | 5.04% | 16.98 | 1.051 | 1.013 | All Grain | 91 | |
| Wedding beer |
5.25 gal | 7.84% | 18.74 | 1.075 | 1.015 | All Grain | 73 | |
| First Cherry Beer |
6.2 L | 12.82% | 23.61 | 1.109 | 1.011 | BIAB | 58 | |
| Awesome Recipe |
5 gal | 5.44% | 108.05 | 1.055 | 1.014 | extract | 55 | |
| Belgian Blonde |
5.5 gal | 7.45% | 19.47 | 1.068 | 1.011 | All Grain | 86 | |
| BGSA Bezerra |
75 L | 7.35% | 21.62 | 1.073 | 1.017 | All Grain | 73 | |
| Ballard's Belgain Blonde |
50 L | 8.12259% | 24.0298 | 1.068 | 1.006 | All Grain | 98 | |
| SanDen Fruity Blond |
30 L | 5.69% | 39.88 | 1.057 | 1.014 | BIAB | 129 | |
| Debatable Tripel |
5 gal | 7.8% | 93.5 | 1.076 | 1.016 | All Grain | 127 |
Fermentables Used In Belgian Blond Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Pilsner | 157 | Belgian | Grain | base malt |
1.6°L
|
37 | 72% | 10% - 100% |
| Cane Sugar | 139 | Sugar | sugar |
0°L
|
46 | 9% | 1% - 26% | |
| Belgian Candi Sugar - Clear/Blond (0L) | 97 | Sugar | sugar |
0°L
|
38 | 9% | 2% - 21% | |
| German - Pilsner | 91 | German | Grain | base malt |
1.6°L
|
38 | 73% | 13% - 100% |
| Belgian - Biscuit | 63 | Belgian | Grain | roasted malt |
23°L
|
35 | 5% | 1% - 16% |
| Aromatic | 62 | Grain | base malt |
38°L
|
33 | 5% | 1% - 88% | |
| American - Pilsner | 56 | American | Grain | base malt |
1.8°L
|
37 | 71% | 4% - 100% |
| Flaked Oats | 48 | Adjunct | raw |
2.2°L
|
33 | 7% | 2% - 20% | |
| Munich | 48 | Grain | specialty malt |
6°L
|
37 | 9% | 3% - 22% | |
| Corn Sugar - Dextrose | 46 | Sugar | sugar |
0.5°L
|
42 | 11% | 2% - 30% |
Hops Used In Belgian Blond Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 178 | 3.5 | 38% | 8% - 100% |
| Styrian Goldings | 114 | 5.5 | 41% | 8% - 100% |
| Hallertau Mittelfruh | 65 | 3.75 | 51% | 10% - 100% |
| East Kent Goldings | 58 | 5 | 42% | 6% - 100% |
| Cascade | 55 | 7 | 35% | 5% - 100% |
| Magnum | 53 | 15 | 39% | 4% - 100% |
| Hallertau Hersbrucker | 34 | 4 | 49% | 10% - 100% |
| Amarillo | 31 | 8.6 | 25% | 5% - 100% |
| Perle | 29 | 8.2 | 49% | 18% - 100% |
| Tettnanger | 28 | 4.5 | 39% | 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% |
| 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 | 96 | 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 |
| White Labs - Belgian Golden Ale Yeast WLP570 | 25 | White Labs | Ale | High | Low | 75.5% | 68°F | 75°F |
| Fermentis - Safale - American Ale Yeast US-05 | 24 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | 23 | Fermentis / Safale | Ale | .11 | High | 82% | 54°F | 77°F |
| Wyeast - Belgian Ale 1214 | 23 | Wyeast | Ale | 0.12 | Med-Low | 75% | 68°F | 78°F |
| White Labs - Abbey Ale Yeast WLP530 | 22 | White Labs | Ale | High | Med-High | 77.5% | 66°F | 72°F |
| Mangrove Jack - Belgian Ale Yeast M41 | 21 | Mangrove Jack | Ale | n/a | Medium | 85% | 64°F | 82°F |
| Mangrove Jack - Belgian Abbey M47 | 21 | Mangrove Jack | Ale | n/a | Med-High | 75% | 64°F | 77°F |
Other Ingredients Used In Belgian Blond Ale (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 64 | Fining | Boil | 56% | 0% - 100% |
| Gypsum | 45 | Water Agt | Mash | 17% | 0% - 100% |
| Whirlfloc | 29 | Fining | Boil | 56% | 1% - 100% |
| Lactic acid | 28 | Water Agt | Mash | 84% | 46% - 100% |
| Calcium Chloride (dihydrate) | 28 | Water Agt | Mash | 12% | 0% - 82% |
| Epsom Salt | 20 | Water Agt | Mash | 3% | 0% - 24% |
| Baking Soda | 11 | Water Agt | Mash | 5% | 0% - 33% |
| Yeast Nutrient | 10 | Other | Mash | 17% | 0% - 50% |
| Phosphoric acid | 10 | Water Agt | Mash | 63% | 0% - 100% |
| Coriander Seed | 9 | Spice | Mash | 43% | 0% - 100% |
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