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  • Belgian-Style Blonde Ale


    Yeast-driven phenolic flavors and aromas reminiscent of clove, allspice and peppercorns are the focus of this warming yet refreshing Blonde Ale.


    Type: Ale

    Style: Belgian / French Ales

    Batch Size: 5 gallons

    Recipe Type: Extract only

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    9.9 lbs CBW® Pilsen Light LME 60 minute boil liquid malt extract
    1.0 oz Cascade Hops (6.3% AAU) 60 minute boil
    0.25 oz Cascade Hops (6.3% AAU) 20 minute boil
    0.25 oz Sterling Hops (7.0% AAU) 0 minute boil
    2 packs WLP550 Belgian Ale Yeast (plus 1/4 pack for bottle conditioning) Fermenter

    Procedures

    1. Dissolve extract in 5 gallons of water
    2. Bring to boil
    3. Add 1 oz of Cascade Hops
    4. Boil 40 min
    5. Add 0.25 oz of Cascade Hops
    6. Boil 20 min
    7. Turn heat off, add 0.25 oz of Sterling Hops, and cool wort to 70°F
    8. Transfer to fermenter
    9. Pitch two packs of WLP550 Belgian Ale Yeast

    Primary Fermentation: 2-3 weeks at 68-72°F

    Secondary Fermentation: 2-4 weeks at 34-38°F

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and ¼ pack of WLP550 Belgian Ale Yeast for 2-3 weeks

    Original Gravity: 1.067

    Final Gravity: 1.017

    Alcohol by Weight:

    Alcohol by Volume: 6.6

    IBU: 22

    Color: 5 SRM

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