brēowanthorpe

The Homestead of Beer

Belgian Blond Ale

By thomas #60 Minute Boil, #Ale, #Barley, #Beer, #Belgian, #Belgian Blond, #Belgian Blond Ale, #Belgium, #BIAB, #Blond Ale, #Blonde Ale, #Homebrew, #Hops, #No-Sparge, #One Gallon, #Pilsner, #Recipe, #Torrified Wheat, #Water, #Westfort, #Yeast

Codename : Westfort Belgian Blonde Ale

Doing something in a Belgian style has been on the virtual white-board for a long time now, I recently got some Saaz hops to help keep this closer to the spirit of what they might do in Belgium. What to expect from this beer,

A golden, moderately-strong Belgian ale with a pleasantly subtle citrusy-spicy yeast complexity, smooth malty palate, and dry, soft finish.

https://www.bjcp.org/style/2021/25/25A/belgian-blond-ale/

Ingredients

  • 1 lb 14 oz Pilsner malt (2L)
  • 6 oz Light Munich Malt (6.9L)
  • 4 oz Torrified wheat (2L)
  • 2 oz Acidulated malt (2L) (see brew notes)
  • 1/4 Campden tablet in strike water (optional)
  • 0.20 oz Saaz hops at 45 minutes
  • 2 oz white sugar at 20 minutes
  • 1/2 tsp Irish Moss (optional) at 15 minutes
  • 1/4 tsp yeast nutrient (optional) at 15 minutes
  • 0.20 oz Saaz hops at 5 minutes
  • 5 ml Belgian Abbaye ale yeast

Vital Stats

BJCP Style : Belgian Blond Ale
Anticipated ABV : 7.2%
Anticipated IBU : 23
Anticipated SRM : 5
Pre-boil SG : 1.040
Post-boil SG: 1.069
Original SG : 1.069
Target SG : 1.014
Carbonation : 2.8
Water profile : Belgian Blond Ale
Brewhouse (in)efficiency : 69%

Brew Day

  • Prepare 8.1L strike water, 149F.
  • Add the milled grains to the bag.
  • Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 149F. It is acceptable if the temperature varies by a couple of degrees in either direction.
  • In this case, I split the contents across two pots as my usual pot would overflow. I am using a dunk’n’sparge technique.
  • If you find the gravity is reached before 90 minutes, you can jump to lifting the bag out.
  • Stir occasionally.
  • Calibrate the refractometer, aka the sonic screwdriver.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring up to a boil, 212F, set the timer for 60 minutes. Add hops, sugar, optional yeast nutrient and Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture, per manufacturers directions.
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Put the airlock on the carboy.
  • Store in a warm dark place for primary fermentation for 10-14 days. NB Belgian yeasts tends to prefer warmer temperature to start. 

Bottling Day

Brew Notes

  • Since I started dabbling with water conditioning, things like baking soda in the water can change the profile of the water, using the acidulated malt helps to balance it. You probably can just increase the amount of pilsner if the pH of the brew is not important to you.
  • A new form of brew fail occurred, wort was spilled, at least one bottle’s worth, it will never achieve its ultimate destiny 🙁
Using two pots to mash in the grain.

 

The two pots combined together for the boil

 

Brew day : 23-Jan-2025
Pig facing left