Style: Belgian Blond Ale

• 57% Pilsner
• 23% Pale
• 7% Toast
• 5% Wheat
• 4% sugar
• 3% Crystal

% of total grain weight across all recipes · sums to ~100%

• 78% Pilsner (81%)
• 57% Toast (9%)
• 47% Pale (38%)
• 35% Crystal (5%)
• 33% Wheat (9%)
• 32% sugar (8%)

% of Belgian Blond Ale recipes using each malt category (addition % in brackets)

• 30% Saaz
• 19% Styrian Golding
• 10% East Kent Goldings
• 8% Hallertau Mittelfrüh
• 7% Magnum
• 6% Hersbrucker
• 5% Tettnang
• 5% Taurus
• 5% Cascade
• 4% Perle

% of Belgian Blond Ale recipes using each hop

dated Belgian Blond Ale recipes with at least one dry-hop addition

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

Colour = malt category · bar = % of recipes

• 11% SafBrew Specialty Ale (T-58) Fermentis
• 6% Abbey Ale (WLP530) White Labs
• 5% Belgian Ale (M41) Mangrove Jack's
• 5% Belgian Ale (WLP550) White Labs
• 4% Belgian Golden Ale (WLP570) White Labs
• 4% Safebrew Abbey Ale (BE-256) Fermentis
• 4% Safale American (US-05) Fermentis
• 3% Trappist Ale (WLP500) White Labs
• 3% SafBrew Ale (S-33) Fermentis
• 3% Belgian Strong Ale (1388) Wyeast Labs

% of Belgian Blond Ale recipes using each strain

• 65% Single Infusion
• 29% Step Mash
• 6% Decoction

% of Belgian Blond Ale recipes with mash data

• 75 ppm Ca²⁺
• 5 ppm Mg²⁺
• 18 ppm Na⁺
• 75 ppm Cl⁻
• 69 ppm SO₄²⁻
• 100 ppm HCO₃⁻

median across recipes with a declared water profile