Golden, smooth, and lightly spiced, this Belgian Blond is a bright, easy-drinking ale with subtle fruity notes and a soft, malty finish.

Belgian Blond ales are golden, approachable beers with a subtle complexity that has made them a staple of Belgian brewing. Emerging from the abbey and monastic brewing traditions, these beers were originally brewed by monks as lighter, more drinkable alternatives to the stronger Tripels and Quads. Over time, Belgian Blond became celebrated for its balance of malt sweetness, gentle spice, and delicate fruity esters created by traditional Belgian yeast.

Expect a clear golden pour with high carbonation, soft malt character, and a light, fruity aroma often accented by hints of clove, pepper, or citrus. The bitterness is mild, allowing the yeast-driven flavours to shine while delivering a smooth body. Popular examples of Belgian Blond include Leffe Blonde, Affligem Blonde, Maredsous Blonde, and Grimbergen Blonde.

Vitals

Original Gravity: 1.063
Final Gravity: 1.008
IBU (Tinseth): 23
BU/GU: 0.36
Colour: 9.1 EBC 

ABV: 7.2%
72% efficiency
Batch Volume: 23 L
Boil Time: 60 min

Mash Water: 20.6 L
Sparge Water: 11.75 L
Total Water: 32.35 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.049

Mash

Sacc Rest — 65 °C — 60 min
Mashout — 75 °C — 15 min

Malts (5.7 kg)

4.71 kg (76%) — Joe White Maltings Pilsner, Malt Craft Export — Grain — 3.2 EBC
700 g (11.3%) — Weyermann Wheat Malt, Pale — Grain — 3.9 EBC
290 g (4.7%) — Dingemans Amber - Aromatic MD — Grain — 50 EBC

Other (500 g)

500 g (8.1%) — Briess Dextrose — Sugar — 2 EBC

Hops (93 g)

28 g (13 IBU) — Saaz 4.5% — Boil — 60 min
40 g (9 IBU) — Saaz 4.5% — Boil — 15 min
25 g — Saaz 4.5% — Boil — 0 min

Miscs

2.4 g — Calcium Chloride (CaCl2) — Mash
1.31 g — Canning Salt (NaCl) — Mash
3.1 g — Gypsum (CaSO4) — Mash
3 ml — Phosphoric Acid 85% — Mash
0.18 ml — Phosphoric Acid 85% — Sparge

Yeast

2 pkg - Mangrove Jack's M31 Belgian Tripel 81.5%
2 pkg - Safbrew T-58
2 pkg - Mangrove Jacks M41 Belgian Ale Yeast
2 pkg - Safbrew BE-256 Abbey Ale
2 pkg - Lalbrew Abbaye

Fermentation

Pitching Temp — 21 °C — 1 days
Main Ferment — 22 °C — 2 days
Main Ferment — 25 °C — 2 days
Diacetyl Rest — 28 °C — 2 days

Carbonation: 3.2 CO2-vol

Water Profile

Ca2+: 50
Mg2+: 0
Na+: 24
Cl-: 76
SO42-: 54
HCO3-: 16

A light and crisp Belgian ale with tropical notes, zested fruit flavour and a punchy fresh finish. Bursting with