Recipes: Belgian Blond Ale

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Style Profile based on 845 recipes

OG

1.064

FG

1.013

IBU

23

ABV

6.7%

BU:GU

0.37

Hops

3.2 g/L

Grain Bill Composition

  • 93% Base
  • 9% Toast
  • 5% Crystal
  • 2% Acid
  • 2% Roast

Median % of grist by malt category

Common Hops

  • 29% Samba
  • 20% Styrian Golding
  • 12% Saaz (CZ)
  • 9% East Kent Goldings
  • 8% Hallertau Mittelfrüh
  • 6% Magnum (GR)
  • 6% Hallertauer Hersbrucker
  • 5% Hallertau Taurus
  • 5% Tettnanger
  • 4% Perle (GR)

% of Belgian Blond Ale recipes using each hop

Common Fermentables

  • 15% Pilsner (2 Row) Bel
  • 12% Cane Sugar
  • 11% Belgian - Pilsner
  • 9% Aromatic Malt
  • 8% Pilsner (2 Row) Ger
  • 7% Belgian Candi Sugar - Clear/Blond (0L)
  • 6% Biscuit Malt
  • 6% American - Pilsner
  • 5% Munich Malt
  • 5% Vienna Malt

Colour = malt category · bar = % of recipes

Common Yeasts

  • 11% SafBrew Specialty Ale (T-58) Fermentis
  • 6% Abbey Ale Yeast (WLP530) White Labs
  • 5% Belgian Ale Yeast (WLP550) White Labs
  • 5% Belgian Ale (M41) Mangrove Jack
  • 4% Belgian Golden Ale Yeast (WLP570) White Labs
  • 4% Safebrew Abbey Ale (BE-256) Fermentis
  • 4% Safale American (US-05) Fermentis
  • 3% Trappist Ale (WLP500) White Labs
  • 3% Belgian Strong Ale (1388) Wyeast Labs
  • 3% SafBrew Ale (S-33) Fermentis

% of Belgian Blond Ale recipes using each strain

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